- Prepare the potatoes: Wash and slice the potatoes into thin, even rounds or small chunks.
- Soak them: Place the potatoes in cold water for 10–15 minutes. Drain and pat them very dry. This helps them get extra crispy.
- Heat the pan: Heat the oil in a large heavy skillet over medium-high heat.
- Cook the potatoes: Add the potatoes in as close to a single layer as possible. Let them cook undisturbed for 4–5 minutes so they develop a golden crust.
- Season: Sprinkle with salt, pepper, garlic powder, paprika, and onion powder. Toss or flip the potatoes and continue cooking for another 10–15 minutes, stirring occasionally.
- Add the onions: Add the sliced onions and optional bell pepper. Cook for another 7–10 minutes, stirring occasionally, until the onions are soft and caramelized and the potatoes are crispy on the outside and tender inside.
- Finish with butter: Add the butter and toss everything together. Cook for another 1–2 minutes until glossy and fragrant.
- Taste and serve: Adjust the seasoning and serve immediately while hot and crispy. 🥔🧅
Tip: For the crispiest potatoes, don’t overcrowd the skillet. If necessary, cook them in two batches.
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