1. Prepare the potatoes
Wash and peel the potatoes if desired. Slice them into thin, even rounds, about ¼ inch thick. Try to keep the slices similar in size so they cook evenly.
2. Slice the onions
Cut the onions in half and slice them into thin strips. The onions will soften and caramelize as they cook, adding most of the dish’s savory sweetness.
3. Heat the pan
Place a large heavy skillet or Dutch oven over medium heat. Add the butter or oil and let it melt and become hot.
4. Add the onions
Add the sliced onions to the pan. Cook for about 5–7 minutes, stirring occasionally, until they begin to soften and turn lightly golden.
5. Add the potatoes
Arrange the potato slices over the onions. Season lightly with salt and black pepper if using.
6. Cook slowly
Reduce the heat to medium-low and cover the pan with a lid. Let the potatoes cook for approximately 15–20 minutes.
7. Stir gently
Remove the lid and carefully turn the potatoes and onions with a spatula. Try not to break the potato slices. Continue cooking uncovered for another 10–15 minutes.
8. Let everything become golden
Keep cooking until the potatoes are fork-tender and several edges are beautifully browned. The onions should be soft, golden, and almost caramelized.
9. Taste and adjust
Taste one potato and add a little more salt or black pepper if needed. If the potatoes need more time, cover the pan again and cook for another 5 minutes.
10. Serve hot
Transfer the potatoes and onions to a serving dish and serve immediately while they’re hot and golden.
Helpful Tips
For the best texture, don’t slice the potatoes too thick. Yukon Gold potatoes work especially well because they become tender and buttery without falling apart too easily.
For extra caramelized onions, cook them a little longer before adding the potatoes. And if you want the potatoes particularly crispy, avoid overcrowding the pan and give them enough time to brown before turning them.
A humble combination of potatoes, onions, and butter or oil can make one of the most satisfying comfort-food dishes—and sometimes the simplest recipes are the ones people remember most.
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