- 2 1/2 lbs potatoes Russets are best, but any will do
- 1 tsp salt
- 1/2 tsp baking soda
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion
- 1 tsp paprika divided
- 1 tsp garlic powder divided
- Bring a large pot of water to a boil, and add 1 tsp salt and 1/2 tsp baking soda.
- Add potatoes and cook for about 5 minutes until just starting to feel tender. Try not to let them get too mushy. Drain.
- Heat butter and olive oil in a large pan over medium heat, ideally cast iron, and add onion. Season with salt and a sprinkle of paprika and garlic powder.
- Cook onions until translucent and just starting to brown on the edges.
- Remove onions from pan, and add some additional butter and/or olive oil if needed.
- Add half the potatoes, toss with the oil and butter, and season with 1/2 tsp garlic powder and 1/2 tsp paprika, and additional salt if desired. Spread into roughly a single layer in the pan to get a nice crispy brown edge on the potatoes.
- Cook for about 10 minutes, with minimal stirring, until they start to really brown on one side. Then stir to cook on the other sides for a few more minutes as well.
- Set aside and cook the second half of the potatoes the same way, adding additional oil or butter to the pan if needed.
- If you're going to stick the first batch of potatoes right into the fridge for leftovers, add half the onions, stir, and put into a tupperware container. Otherwise, combine both batches of potatoes with onions in a large bowl.
- Serve! I like these with either ketchup and/or hot sauce. And of course they go well with eggs, toast, bacon, sausage, or anything else you might be eating on a Sunday morning.