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Ingredients

• 2 pounds russet potatoes – scrubbed and cut into 0.75-inch cubes
• water – for boiling
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter
• 8 ounces yellow onion – diced 0.5-inch
• 1.25 tsp kosher salt
• 0.5 tsp ground black pepper

Instructions

1. Prep the vegetables: Scrub the potatoes and cut them into 0.75-inch cubes; dice the onion into 0.5-inch pieces.
2. Parboil: Place the potatoes in a large pot and add the water to cover by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the edges are just tender but the centers are still firm, 6–8 minutes.
3. Drain and dry: Drain the potatoes thoroughly. Return them to the hot, empty pot over low heat for 30 seconds to evaporate surface moisture, then remove from the heat and let them steam-dry for 5 minutes.
4. Begin crisping: Heat a 12-inch cast-iron or heavy skillet over medium-high. Add the vegetable oil; when shimmering, add the potatoes in an even layer. Cook undisturbed until the bottoms are deep golden and crisp, 5–7 minutes.
5. Add onion and butter: Flip the potatoes in large sections. Add the unsalted butter and the diced onion to the skillet, stirring the onion occasionally so it softens without burning, while the potatoes brown on the second side, 5–7 minutes.
6. Finish and season: Toss everything together, reduce heat to medium, and cook, tossing occasionally, until the potatoes are crisp outside and tender through, 2–4 minutes. Season with the kosher salt and ground black pepper. Serve hot.