Serving suggestion. Nutrition is approximate.
Equipment
- Knife
- towel
- wide skillet and spatula.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use a neutral rapeseed oil instead of sunflower oil.
Make it work
- A broad pan and dry potato surfaces do more for browning than frequent stirring.
Prep 15 min · Cook 30 min
Serves 4 / Prep 15 min / Cook 25-30 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 800 g / 28.2 oz Potatoes, peeled
- 180 g / 6.3 oz Onion, thinly sliced
- 35 ml / 1.2 US fl oz Sunflower oil
- 15 g / 0.5 oz Unsalted butter
- 3/4 tsp / about 4.5 g Fine salt
- 1/4 tsp / about 0.5 g Black pepper
- 5 g / 0.2 oz Fresh dill, chopped
Step-by-step method
- Cut and remove surface starch
Cut potatoes into 7 mm / 1/4 inch thick half-moons or short sticks of similar size. Rinse briefly in cold water, drain and dry very thoroughly on a clean towel. Wet potatoes spit in hot oil and steam instead of browning. - Heat a wide skillet
Heat oil over medium-high heat in a 28-30 cm / 11-12 inch skillet. Add potatoes in a shallow layer. If your pan is smaller, divide the recipe between two pans; a deep pile will not develop the same golden surfaces. - Let a crust form
Cook 5-6 minutes without constant stirring, then turn broad sections with a spatula. Continue 7-9 minutes, turning every few minutes. Reduce heat if the surfaces darken while centers remain hard. - Add onion later
Fold in onion and butter, lower to medium and cook 8-10 minutes, turning gently. If potatoes are still firm, cover for 3 minutes to soften, then uncover so trapped moisture can evaporate. - Check and season
Pierce several thick pieces with a knife; there should be no raw resistance. Add salt and pepper near the end and toss gently. Cook uncovered 2-3 minutes more if surfaces need drying. - Finish and serve
Scatter dill and serve promptly, lifting from the pan rather than leaving potatoes to steam under a tight lid. Refrigerate leftovers promptly; reheating makes them warm but less crisp than freshly cooked.
Cook’s notes
A broad pan and dry potato surfaces do more for browning than frequent stirring.
Storage & reheating
- Refrigerate within 2 hours (1 hour above 32 C / 90 F) in a shallow covered container at 4 C / 40 F or colder. Use within 3 days.
Allergens
milk. Check labels on packaged ingredients and any substitutes.
Approximate nutrition
Per serving: 271 kcal · Protein 5 g · Carbohydrates 39 g · Fat 11 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
