Preparation

Step 1 out of 6

Cut potatoes into 1/4-inch thick slices. Place in a large pot of cold water and add one teaspoon salt.

Step 2 out of 6

Bring to a boil and boil 3 to 4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.

Step 3 out of 6

In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.

Step 4 out of 6

Add half of the parboiled potatoes to the onions in the skillet and cook, stirring occasionally, until onions are caramelized and potatoes are crispy (not every potato will be crispy, but there should be a good amount of browned edges).

Step 5 out of 6

Remove potatoes and onions to a plate and cover with foil to keep warm.

Step 6 out of 6

Repeat the cooking process with the remaining onions and potatoes. When the second batch of potatoes are crispy and golden, stir the first batch back into the pan to heat through.