Enough peanut oil to wet the entire bottom of your pan
2 tablespoons unsalted sweet cream butter
1 lb Idaho Russet or Red Potatoes (I like reds – but this is just a personal preference)
½ medium sweet onion like Vidalia
Salt and pepper to taste
Garnish with paprika and fresh basil
Pour the oil into the pan and also add the butter. Allow to heat until the oil is sparkling on the surface – do not smoke – if it does start to smoke, remove it from the heat and allow it to cool until it is sparkling again.
Cut the potatoes into equal sized pieces – chips or cubes – of your choice.
As you cut, place them in 4 cups of water containing 2 tablespoons of salt.
Cut the onion into large pieces as you cut the potato.
After 5 minutes, drain the potato VERY WELL and dry it with paper towels
When the oil is ready (shimmering), put the potato and onion in the oil. Do not crowd the potatoes. If there is not enough room to put them side by side, let them cook, remove them to drain on a paper towel and cook the rest.
Cook for about 4 minutes on one side then turn and cook another 2 to 4 minutes on the other side.
Don’t forget to put it on a paper towel. Salt and pepper as soon as you remove the oil
Decorate the dish and serve hot.