Crispy, Golden Brown Potatoes & Onions

INGREDIENTS

• 1/2 of a medium yellow onion, chopped coarse or fine, depending on your preference (I usually do a fine dice)
• 4 medium russet potatoes, washed and scrubbed clean (the skins stay on!)
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons vegetable oil- divided

DIRECTIONS

1. Begin by baking your potatoes – I typically do this in the microwave. After scrubbing the potatoes, I poke them a few times with a fork and cook them in the microwave until fork tender which takes about 12 minutes in my microwave but will vary. 
2. When the potatoes are cooked, allow them to cool for a few minutes, then chop them into 1 inch chunks.
3. In a large skillet, heat 1/2 tablespoon oil over medium heat. Cook the onion until translucent, then remove the onions from the pan unless you like them crispy, in which case you can leave them in to cook with the potatoes.
4. Add remaining 1 1/2 tablespoons of vegetable oil to the pan and turn the heat up almost all the way. When the oil is hot, add the potatoes in a single layer. Once the potatoes are in the pan, don’t touch them! Allow them to cook for 5 minutes, or until the bottom is nice and crispy, then use a spatula to flip the potatoes. As the potatoes are cooking, season with salt, pepper, garlic powder and onion powder. Continue cooking the potatoes until they are crispy and golden brown, which should take about 10 minutes. Stir the onions back in and serve immediately