Steps
- Boil 900g of waxy potatoes in their skins until tender. Drain and rinse in cold water, then peel and slice.
- Fry 1 medium chopped onion in 1 tablespoon of vegetable oil in a large skillet over medium heat until golden, then set aside.
- Add 2 tablespoons of vegetable oil and fry the potato slices in a single layer, in batches, turning once, until golden brown on both sides; add more oil between batches as needed. Season with salt and pepper.
- Stir the onion into the last batch for a few seconds, combine with the rest, and season with more salt and pepper.