Ingredients:

  • lbs Russet Potatoes, peeled and sliced 1/4-inch thick
  • Tbsp Bacon Drippings or Lard
  • Tbsp Vegetable Oil (High Smoke Point)
  • /2 medium Yellow Onion, thinly sliced
  • tsp Kosher Salt, or to taste
  • /2 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Peel the potatoes. Slice them evenly, aiming for about 1/4-inch thick slices. Keep the slices uniform for even cooking.
  2. Place sliced potatoes in a large bowl and cover completely with cold water. Let them soak for at least 10 minutes to remove excess starch. Drain thoroughly and pat them bone dry with clean kitchen towels.
  3. Place the cast-iron skillet over medium-high heat. Add the bacon drippings and oil. Heat until the fat is shimmering and just beginning to smoke lightly.
  4. Add the sliced onion to the hot fat and sauté for 2-3 minutes until they just begin to soften. Remove the onions with a slotted spoon and set aside, leaving the flavoured fat in the pan.
  5. Carefully add the dried potato slices to the hot fat in a single layer (do not crowd the pan). Season generously with half the salt and pepper. Let them cook, undisturbed, for 7-10 minutes until the bottoms are deeply golden brown.
  6. Using a spatula, gently flip the potatoes. Cook for another 7-10 minutes, stirring occasionally, until the potatoes are tender inside and deeply browned on multiple sides. Reduce heat if they begin to burn.
  7. Return the cooked onions to the pan. Continue cooking for 5 more minutes, stirring gently, allowing everything to meld and the final edges to crisp up beautifully.
  8. Remove the potatoes from the pan immediately to a paper-towel-lined plate to drain any excess fat. Taste and adjust seasoning with the remaining salt and pepper immediately. Serve piping hot.