Placing heavy 9-inch cast-iron skillet over medium heat (just slightly over medium on an electric stovetop).
Pour the oil into the pan and add the butter as well. Let it heat until the oil is shimmering on the surface – it doesn’t smoke – if it starts to smoke, remove from the heat and let it cool until it’s shiny again.
Cut potatoes into pieces of the same size – chips or cubes – of your choice.
While chopping, place it in 4 cups of water containing 2 tablespoons of salt.
Cut the onions into larger pieces than the potatoes.
After 5 minutes, drain the potatoes well and pat them dry with paper towels
When the oil is ready (shiny) we put potatoes and onions in the oil. Don’t crowd the potatoes. If there isn’t enough space to put them side by side, let some of them cook, remove them to drain on a paper towel and cook the rest.
Cook for about 4 minutes on one side then flip and cook for another 2-4 mn on other side.
drain on a paper towel. Salt also pepper once removed from the oil
Garnish and serving hot.
Enjoy!
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