Ingredients:

  • 1.5 lbs Yukon Gold or Red Bliss Potatoes, sliced into 1/4-inch thick rounds
  • 2 tbsp Avocado Oil or Grapeseed Oil
  • 1 medium Yellow Onion, thinly sliced
  • 3 cloves Garlic, smashed and minced
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 1 tbsp Fresh Parsley or Chives, chopped

Instructions:

  1. Pat the 1.5 lbs Yukon Gold or Red Bliss Potatoes thoroughly with a paper towel after slicing.
  2. Heat the 2 tbsp Avocado Oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  3. Place the potatoes in the pan in a single layer. Work in two batches if your pan is smaller than 12 inches to avoid overcrowding.
  4. Cook for 4 minutes without moving them until the bottoms are deep golden and release easily.
  5. Toss in the 1 medium Yellow Onion and 3 cloves Garlic, distributing them between the potato slices.
  6. Reduce heat to medium and cover the pan for 2 minutes until the onions soften and the potatoes feel tender.
  7. Remove the lid and sprinkle the 1 tsp Smoked Paprika, 0.5 tsp Sea Salt, and 0.25 tsp Cracked Black Pepper over the mixture.
  8. Increase heat back to medium high and sauté for 5 minutes, tossing occasionally until the onions are caramelized and the potatoes are shatteringly crisp.
  9. Remove from heat and toss with 1 tbsp Fresh Parsley or Chives until the herbs are fragrant and bright green.