Fried Potatoes and Onions: Crispy Skillet Recipe

Instructions:

1. Slice your 2 lbs (907g) of potatoes into 1/8 inch rounds. Submerge them in a bowl of ice cold water for at least 10 minutes. Note: This washes away excess starch that would otherwise make your potatoes gummy.
2. Drain the potatoes and spread them out on a clean kitchen towel. Pat them until they are completely dry. Note: Moisture is the enemy of the sizzle. Any water left on the potatoes will turn to steam and ruin your crust.
3. Place your skillet over medium high heat. Add the 3 tbsp (45ml) of grapeseed oil and wait 2 minutes until the oil is shimmering and just starting to faintly smoke.
4. Carefully lay the potatoes into the pan. Don't just dump them; try to get as much surface area contact as possible. Leave them alone for 5 minutes until the bottom layer is deep golden and releases easily from the pan.
5. Use your metal spatula to turn the potatoes over in large sections. It’s okay if they aren't all perfectly flipped; we are looking for overall color. Cook for another 5 minutes until you hear a consistent, aggressive sizzle.
6. Push the potatoes to the edges of the pan, creating a well in the center. Add your thinly sliced yellow onion and the 2 tbsp (28g) of unsalted butter. Note: The butter adds flavor while the onions release moisture to help tenderize the potato interiors.
7. Sprinkle the 1 tsp (5g) of smoked paprika, 1 tsp (5g) of sea salt, and 0.5 tsp (2g) of black pepper over everything. Toss gently to combine the onions with the potatoes.
8. Reduce heat to medium. Continue to cook, tossing every 3-4 minutes, for another 10 minutes until the onions are soft and caramelized and the potatoes are tender all the way through.
9. Turn the heat back up to medium high for the last 60 seconds. This shocks the exterior one last time to ensure maximum crunch before serving.