Produce
- 2 pounds russet potatoes, peeled and sliced into thin half moons
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons chopped parsley (optional)
Oils & Fats
- 3 tablespoons vegetable oil
- 2 tablespoons butter
Seasonings
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 to 2 teaspoons Cajun seasoning
Add the oil and butter to a large skillet over medium heat. Once the butter melts, add the sliced potatoes and onions. Stir everything together so the potatoes are coated in the fat, then season with the salt, pepper, garlic powder, and Cajun seasoning. Cover the skillet with a lid and let the potatoes cook for about 12–15 minutes, stirring
occasionally. The steam helps soften the potatoes while the onions slowly melt down.
Once the potatoes are tender, remove the lid and increase the heat slightly. Add the minced garlic and continue cooking, stirring every few minutes, until the potatoes develop deep golden brown edges and the onions become caramelized and jammy. Taste and adjust the seasoning if needed. Finish with chopped parsley if using, and serve hot.
The Weeknight Table 
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