Ingredients:

  • 2.5 lbs Yukon Gold or Russet potatoes, sliced into 1/4 inch rounds
  • 1 large yellow onion, thickly sliced
  • 2 tbsp unsalted butter, melted
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. The Starch Strip: Slice your potatoes into 1/4 inch rounds and immediately submerge them in a bowl of ice cold water. Agitate them with your hands for 10 minutes until the water becomes cloudy. Note: This removes the starch that causes sticking.
  2. The Dry Down: Drain the potatoes and use clean kitchen towels to ensure they are bone dry. Wait until there is no visible shine from water.
  3. The Seasoning Toss: In a large mixing bowl, toss the dried potato slices with the melted butter, neutral oil, salt, pepper, garlic powder, and smoked paprika until every slice is shimmering and coated.
  4. The First Roast: Arrange the potatoes in a single layer on a large rimmed baking sheet. Roast at 425°F (218°C) for 20 minutes until the bottoms are starting to turn pale gold.
  5. The Flip: Remove the pan from the oven. Use a metal spatula to flip the potatoes.
  6. The Onion Addition: Toss in the sliced onions among the flipped potatoes.
  7. The Final Fry: Return to the oven for another 15 minutes until the potatoes are shattering crisp and onions are caramelized.
  8. The Quality Check: Poke a thicker slice with a fork; it should slide in with zero resistance.
  9. The Rest: Let them sit on the tray for 2 minutes before serving to allow the crust to firm up.
  10. The Final Seasoning: Give them one last tiny pinch of salt while they are still hot and glistening.