1 pound Idaho Russet or red potatoes °peanut oil °2 tablespoons sweet unsalted butter °1 pound Idaho Russet or red potatoes
°salt water °sweet onion °season to taste with salt and pepper



Over medium heat, heat a heavy 9-inch cast iron skillet (just a little more than medium on the stovetop).
Pour the oil into the pan, along with the butter. Allow to heat until the oil glistens on the surface but does not smoke; if it begins to smoke, remove from heat and cool until shiny again.
Cut the potatoes into equal-sized pieces – chips or cubes – as desired.
Place 4 cups of water in a mixing bowl with 2 tablespoons salt while cutting.
The onions should be cut into larger chunks than the potatoes.
5 minutes later,

Drain and rinse the potatoes thoroughly with paper towels.
Place the potatoes and onions in the oil when it is done (shiny). Make sure the potatoes aren’t overcrowded. If there isn’t enough room to place them side by side, cook some of them first, then remove them to drain on paper towels before continuing to cook the remainder.
Cook for 4 minutes on one side, then flip and cook for an additional 2-4 minutes on the other side.
Using a paper towel to absorb the excess liquid. Once the oil has been removed, season with salt and pepper.
Decorate and serve immediately.

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