Equipment:
- A large, heavy skillet (cast iron is ideal for its heat retention and even cooking)
- A spatula
- A sharp knife
- A cutting board
- Paper towels (for draining the potatoes and onions)
Preparation:
- Selecting and Preparing the Potatoes: Begin by choosing the right type of potato. Yukon Golds are ideal for frying due to their lower starch content and creamy texture. Wash the potatoes thoroughly, then peel them if desired (though leaving the skin on can add texture and nutrients). Cut the potatoes into uniform slices or cubes; this ensures they cook evenly.
- Parboiling the Potatoes (Optional but Recommended): For an even more tender interior, parboil the potatoes before frying. Place them in a pot of salted boiling water for about 5 minutes, then drain and let them dry on paper towels. This step is crucial for achieving that coveted crispy exterior while keeping the inside soft and fluffy.
- Preparing the Onions: While the potatoes are drying, peel and thinly slice the onion. The thinness of the slices will determine how quickly they caramelize and integrate with the potatoes. A mandoline can be used for uniform slices, but a sharp knife works just as well.