First, let’s prepare our main components. This step sets the foundation for the incredible flavors to come.

Peel and slice the potatoes into thin rounds.

Slice the onions into thin strips.

Note: Uniformity in slicing ensures even cooking, which is key here.

Onion caramelization is an art. It brings out the sweetness that perfectly complements the savory elements of the potatoes.

Melt half the butter with one tablespoon of olive oil over medium heat in a skillet.

Add the onions with a pinch of salt, stirring frequently until they are golden and soft.

Getting the potatoes right is what makes or breaks this dish.

In another skillet, heat the remaining butter and oil.

Fry the potatoes in batches until golden and crisp. Season with salt and pepper to taste.

The final step is to combine these elements into a symphony of flavors.

Mix the caramelized onions with the fried potatoes in the skillet.

Adjust the seasoning and sprinkle with fresh parsley.

Tip: Don’t rush the caramelization of onions. It’s slow and steady that wins this race.