Ingredients:
- 2 lbs (about 1 kg) yellow potatoes (boiled and cooled)
- 1 medium onion, thinly sliced
- 2–3 tbsp oil or bacon fat
- Salt and black pepper, to taste
- Optional: chopped parsley or chives, for garnish
- Optional: 4 slices bacon, chopped (for a smokier flavor)
Instructions:
1. Prep the Potatoes:
- Boil whole potatoes (skin on) in salted water until just tender, about 15–20 minutes.
- Let them cool completely (best to boil them a day ahead).
- Peel and slice into ¼-inch thick rounds.
2. Fry the Bacon (if using):
- In a large skillet (preferably cast iron), cook chopped bacon over medium heat until crisp.
- Remove bacon and set aside. Leave fat in the pan.
3. Fry the Onions:
- Add sliced onions to the skillet with a bit of oil if needed.
- Sauté until golden and soft. Remove and set aside.
4. Fry the Potatoes:
- Add a bit more oil to the pan if necessary.
- Spread the sliced potatoes in a single layer. Fry undisturbed for 3–4 minutes until golden and crispy.
- Flip and fry the other side. Repeat in batches if needed for better crispiness.
5. Combine & Serve:
- Add onions (and bacon, if used) back to the pan.
- Season with salt and pepper. Toss gently and cook another 2–3 minutes.
- Garnish with chopped parsley or chives.