“Fried” Potatoe and Onions
4 regular medium sized Idaho potatoes, diced.
1 small onion, diced
½ cup of extra-virgin olive oil
Salt and Pepper, to taste
Scrub potatoes well, leaving skin on before dicing. Preheat large skillet on medium-high. Add olive oil and heat up. Toss in potatoes and cook covered for 5 minutes, flipping them every few minutes as they brown up on all sides. When potatoes are about halfway done, add diced onions spread on top of potatoes. Sprinkle salt and pepper over potatoes and onions. Continue to cook until the onions have browned a little. Dish is done when potatoes are tender and slightly crispy. Serve with your favorite hot sauce.