sufficient peanut oil to coat the entire bottom of your pan
2 tablespoons sweet cream butter, unsalted
1 pound Idaho Russet or Red potatoes (I like Reds, but this is purely a personal choice)
seasoned water
12 medium sweet onions, such as Vidalia
Season with salt and pepper to taste.
Garnish with paprika and fresh basil if desired.
INSTRUCTIONS
Heat a hefty 9″ cast iron pan over medium heat (just a tad higher on my electric burner).
Pour the oil into the skillet, along with the butter. Allow this to heat until the oil is shimmering on the surface but not smoking; if it begins to smoke, remove from the heat and cool slightly until it is sparkly again.
Cut the potatoes into equal-sized pieces – chips or cubes, your preference.
Place each sliced piece into 4 cups of water containing 2 tablespoons of salt.
Cut the onion into larger bits than the potato.
Drain the potato and pat dry with paper towels after 5 minutes.
When the oil is ready (shimmering), add the potato and onion. Don’t overcrowd the potatoes. If there isn’t enough room to put them side by side, cook some, remove to drain on a paper towel, and then cook the remainder.
Cook for 4 minutes on one side before flipping and cooking for another 2-4 minutes on the other.
Dry with a paper towel. As soon as you take the pan from the oil, season with salt and pepper.
Garnish with parsley and serve immediately.
FRIED POTATOES AND ONIONS
