Instructions:
1. Prep the Vegetables
Peel the potatoes and slice them into thin, even rounds.
Slice the onion into fine rings. Uniform slices help everything cook evenly.
2. Heat the Pan
Place a large skillet over medium heat.
Add the butter and olive oil. Once the butter is melted and sizzling, the pan is ready.
3. Layer and Season
Arrange the potato and onion slices in the pan.
Sprinkle with garlic powder, salt, pepper, and dill.
4. Fry Until Golden
Cook, flipping occasionally, until the onions are caramelized and the potatoes are golden brown and crispy. This usually takes 15–20 minutes, depending on slice thickness.
5. Finish and Serve
When the potatoes are tender inside and crisp outside, remove from heat.
Taste and add extra salt if needed before serving.
Pro Tips:
Avoid Overcrowding: Too many potatoes in the pan will steam instead of fry. Cook in batches if necessary to maintain crispiness.
The Lid Trick: If the potatoes brown too fast but are still firm inside, cover the pan for 3–5 minutes to let steam soften them, then remove the lid to crisp them up.
