Southern Fried Potatoes

 

10 medium Russet potatoes (4-5 pounds)
1 large onion, diced
1/2 cup vegetable or canola oil
1 to 2 teaspoons salt
1 teaspoon black pepper

Wash, peel, and slice the potatoes into 1/8-inch rounds.
Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes evenly and sprinkle the onions over the top. Cover and cook about 8 minutes. Remove the lid and add the salt and pepper. Flip the potatoes and continue to cook for about 10 more minutes, flipping once or twice more, or until golden brown and tender. Drain on paper towels if desired. Serve immediately.