Rinse the sliced potatoes in cold water and pat dry with a paper towel to remove excess starch.
Heat the pan:
In a large skillet, heat olive oil or butter over medium heat.
Cook the potatoes:
Add the sliced potatoes in a single layer. Cook for 8–10 minutes without stirring too much so they start to crisp.
Add onions and seasonings:
Add the sliced onions and sprinkle with salt, pepper, and optional paprika or garlic powder.
Continue cooking for another 10–12 minutes, stirring occasionally, until potatoes are golden and onions are caramelized.
Finish and serve:
Taste and adjust seasoning. Sprinkle with fresh herbs if desired. Serve warm as a side dish with eggs, meat, or on its own.
✅ Tips:
For extra crispiness, use a non-stick skillet or cast-iron pan.
You can parboil potatoes for 5 minutes before frying to reduce cooking time.
Add bell peppers or mushrooms for a vegetable-packed version.
If you want, I can also give you a super quick 15-minute version where the potatoes come out crispy and golden without parboiling, perfect for busy mornings.
