Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 - 6
1 mediumsweet onion, julienned
2 lbsyukon gold potatoes, quartered & cut into ¼” slices
2 tbspcanola oil
1 pinchkosher salt & freshly ground pepper
In a large skillet (preferably cast iron) over medium heat, add oil and butter. Add onion and sauté for about 3 minutes or until slightly translucent. Add the potatoes and cook, undisturbed, until they begin to brown around the edges and release from the pan, about 8 minutes.
Turn potatoes to allow the other side to brown. Add more oil if needed to prevent potatoes from sticking. If potatoes begin to brown too fast, reduce the heat. Continue cooking for about 15 to 20, stirring occasionally to achieve even browning. When the potatoes are tender and golden, increase the heat to medium-high to crisp them. Sprinkle liberally with salt and pepper and serve.