3 large russet potatoes
2 Tbsp. olive oil
2 Tbsp. butter
1/2 medium onion, chopped
Salt and freshly ground pepper
In a pot of salted boiling water, add the potatoes whole with the skin on until fork tender. Remove from the water and cool. Once the potatoes cool, peel the skin with the back of a butter knife and slice 1/4-inch thick. Let slices sit white vinegar or apple cider vinegar for about 20 m inutes.
In a hot cast iron skillet, add olive oil, butter, onions, sliced potatoes, and sauté. While sautéing flip until each side is golden brown. Don't over flip.
Season with salt and freshly ground pepper.
Finish in the oven if you like your potatoes extra crispy.
Add chopped bacon if you like for a little extra flair.
Ben and Jack's Steakhouse is open for Thanksgiving