Fried potatoes and onions

Fried potatoes and onions 

Ingredients:

Enough peanut oil to wet the entire bottom of your pan

2 tbs unsalted sweet cream butter

1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)

Salted water

½ medium-sized sweet onion like Vidalia

Salt and Pepper to taste

Garnish with paprika and fresh basil

Derictions:

Place a weighty 9" cast iron skillet over medium hotness (somewhat more than medium on my electric oven).

Empty oil into the skillet and add the margarine too. Permit this to warm until the oil is shimmery on a superficial level - not smoking - in the event that it begins to smoke, pull it off the hotness and let it cool some until it is shimmery once more.

Cut up the potatoes into pieces that are a similar size - chips or solid shapes - your decision.

As you cut, place into 4 cups of water that has 2 Tbs of salt blended in.

Cut up onion into greater pieces than you cut the potato.

Following 5 minutes, channel the potato VERY WELL and dry with paper towels

At the point when the oil is prepared (shimmery) put the potato and the onion into the oil. Try not to swarm the potatoes. On the off chance that there isn't sufficient space for them to lay next to each other, then let some cook, eliminate them to deplete on a paper towel and afterward cook the rest.

Cook for around 4 minutes on one side then, at that point, flip and cook for another 2-4 minutes on the opposite side.

Channel on a paper towel. Salt and pepper when you eliminate from the oil

Enhancement and serve hot.

Enjoy !

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