Step 1: Peel the potatoes and cut them into small, even-sized cubes, about 1/2 inch thick. Consistency in size is crucial for uniform cooking. Pat them dry with a paper towel to remove excess moisture.
Step 2: Slice the onion into thin rings or half-moons, depending on your preference. Thinner slices will caramelize faster.
Step 3: In a large skillet (cast iron works beautifully for this!), heat the vegetable oil over medium heat. Ensure the oil is hot but not smoking.
Step 4: Once the oil is hot, add the diced potatoes to the skillet. Spread them out in an even layer and let them cook undisturbed for about 5-7 minutes until they start to brown and form a crust. Resist the urge to stir immediately!
Step 5: Add the sliced onions to the skillet with the potatoes. Stir to combine and season generously with salt and pepper.
Step 6: Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender throughout, and the onions are beautifully caramelized. If you’re using garlic powder or fresh herbs, add them during the last few minutes of cooking for maximum fragrance.
Step 7: Taste the potatoes and onions, adjusting the seasoning with more salt and pepper if needed.
Step 8: Remove from heat and serve hot.