4 large Russet or Yukon Gold potatoes, peeled and sliced into thin rounds
1 large yellow onion, sliced or diced
3 tbsp butter (or vegetable oil/bacon grease)
1 tsp garlic powder
Salt and black pepper to taste
Fresh chopped parsley for garnish
Instructions
Prepare the skillet: Melt the butter (or heat your oil/bacon grease) in a large skillet over medium-high heat.
Add potatoes and onions: Add the sliced potatoes and onions to the skillet, tossing them well to coat them in the butter and seasonings. Sprinkle with garlic powder, salt, and black pepper.
Fry until golden: Cook undisturbed for 5 to 7 minutes to allow the bottom layer to get a golden-brown crust. Stir gently and continue cooking for 20 to 25 minutes, turning occasionally until the potatoes are tender all the way through and crispy on the edges.
Serve: Garnish with fresh chopped parsley and serve hot.
