FRIED POTATOES AND ONIONS

INSTRUCTIONS:

1. Place a overwhelming 9” cast press skillet over medium warm (fair a small more than medium on my electric stove).
2. Pour oil into the skillet and include the butter as well. Permit this to warm until the oil is shimmery on the surface – not smoking – in the event that it begins to smoke, drag it off the warm and let it cool a few until it is shimmery again.
3. Cut up the potatoes into pieces that are the same estimate – chips or 3d shapes – your choice.
4. As you cut, put into 4 mugs of water that has 2 Tbs of salt blended in.
5. Cut up onion into greater chunks than you cut the potato.
6. After 5 minutes, deplete the potato Exceptionally WELL and dry with paper towels
   When the oil is prepared (shimmery) put the potato and the onion into the oil. Don’t swarm the potatoes. In the event that there isn’t sufficient room for them to lay side by side, at that point let a few cook, evacuate them to drain on a paper towel and after that cook the rest.
7. Cook for approximately 4 minutes on one side at that point flip and cook for another 2-4 minutes on the other side.
8. Drain on a paper towel. Salt and pepper as before long as you expel from the oil
9. Garnish and serve hot.

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