4/5
(1 Votes)
Ingredients
- 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked through, drained
- 1/2 of one large onion, or 1 medium onion, thinly sliced
- 2 Tbsp of canola oil
- Salt
- Freshly ground black pepper
Preparation
Step 1
1. Cut the cooked potatoes into 1/2-inch slices. Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.
2. Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously with salt and freshly ground pepper. Cook until nicely browned on the bottom, without stirring (about 7-8 minutes). Add 1 Tbsp oil to the pan. Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely browned.