INSTRUCTIONS :
Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).
Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.
As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
Cut up onion into bigger chunks than you cut the potato.
After 5 minutes, drain the potato VERY WELL and dry with paper towels
When the oil is ready (shimmery) put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.
Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
Drain on a paper towel. Salt and pepper as soon as you remove from the oil
Garnish and serve hot.
Turtle Candy with Pecans and Caramel
Beef fillet with green pepper cream sauce
Irresistible Pumpkin Spice Latte Coffee Cake Cookies: A Perfect Fall Fusion
During an Argument on the Road, My Husband Threw Me Out of the Car 30 Miles from Home – Karma Had the Last Laugh
The Unexpected Mirror: A Story of Love and Reflection
Gluten Free Protein Bars
9 tips for proper marble cleaning
These are awesome, fantastic garlic flatbreads in 10 minutes
Garlic Butter Turkey Bacon Alfredo Pizza Twists