2 tsp sweet un-salted butter
° 1 pound Idaho Russet or red potatoes (I like Reds – but that’s just a personal preference)
° salt water
° Medium sweet onion like Vidalia
° Salt and pepper to taste
° Garnished with sweet pepper and fresh basil
Place a 9-inch cast iron skillet over medium heat (slightly above medium on the stove).Pour oil into a frying pan and add butter.Heat until the oil starts to shine on a non-smoking surface, if it starts to smoke, remove from heat and let cool until the oil is bright again.Cut the potatoes into pieces of any size or shape.While grinding, add 4 cups of water with 2 tablespoons of salt.Chop the onion into pieces that are larger than the potatoes.
After 5 minutes, let the potatoes drain and pat dry with a paper towel.When the butter is ready (glossy), add the potatoes and onions to it. Do not fill potatoes.If there isn’t enough room to lay them side by side, let them cook a little, drain onto paper towels, and then cook the rest.
Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
Drain on a paper towel.Low fat salt and pepper Garnish and serve hot.