Step 1: Prep the Potatoes
Peel and cube the potatoes into ½-inch uniform pieces.
Par-boil: Place potatoes in cold, salted water. Bring to a boil and cook 5–7 minutes until slightly tender but still firm.
Drain and dry: Let the potatoes steam dry in a colander. For extra crispiness, shake gently to roughen the edges.
Step 2: Fry the Potatoes
Heat oil (and butter, if using) in a large skillet over medium-high heat.
Add the potatoes in a single layer. Resist stirring for 4–5 minutes to allow a golden crust to form.
Flip in sections, season with paprika, garlic powder, salt, and pepper. Continue cooking 10–15 minutes until golden and crispy.
Step 3: Add the Onions
Push potatoes to one side of the skillet. Add sliced onions to the empty space with a splash of oil if needed.
Cook 2–3 minutes until onions begin to caramelize, then toss with the potatoes.
Continue cooking 5–7 minutes until onions are soft and sweet, and potatoes remain crispy.
Step 4: Serve
Taste and adjust seasoning.
Transfer to a serving dish and garnish with chopped parsley. Serve hot.
Serving and Storage Tips
