°peanut oil to wet entire bottom
°2 t sweet cream butter
°1 lb Idaho Russet or red potatoes (I like red ones – but that’s just personal preference)
°½ medium-sized Vidalia type sweet onion
°Salt and pepper to taste
°Garnished with paprika & fresh basil
Place a heavy 9” cast iron skillet over medium heat (just a little above medium on my electric stove).
Pour oil into pan and also adding butter. Let it heat until the oil is glistening on the surface – without smoking – if it starts to smoke, remove it from the heat and let it cool until it is glistening again.
Cut the potatoes into equal sized pieces – chips or cubes – your choice.
As you cut, place it in 4 cups of water containing 2 tablespoons of salt mixed in.
Cut the onion into larger pieces than you cut the potato.
After 5 minutes, drain the potato VERY WELL and pat dry with paper towels.
When the oil is ready (shiny), put the potato and onion in the oil. Don’t overcrowd the potatoes. If there isn’t enough room for them to lie side by side, let them cook, remove them to drain on a paper towel, then cook the rest.
Cook about 4 minutes on one side, then flip and cook another 2-4 minutes on the other side.
Drain on a paper towel. Salt and pepper right out of the oil
Garnish and serve hot.