Directions

1. Wash and slice the potatoes to make 1/8” rounds. Give the slices a good rinse until the water runs clear.  Drain and blot them well with paper or a tea towel to remove all moisture. Set aside.

   

2. Peel and slice the onion into 1/8” rounds, separating the rings and set aside.

   

3. Prepare a large bowl lined with paper towel for draining. The bowl should be large enough to fit all of the potatoes and onions later when cooked.

4. In a large heavy bottom pot or deep cast-iron skillet with an oil thermometer, heat your oil on medium-high heat. The oil should be 1 – 11/2” deep but still be half the depth of the pan or lower to avoid hot oil spilling over while frying.

5. When the oil reaches 350°F, gently slide a single layer of potatoes into the oil – this should bring the oil down to 300°F. Let the potatoes cook at 300°F, agitating and turning as needed until the slices are golden brown and the oil has stopped bubbling.

   

6. Remove the cooked slices to the draining bowl and continue working in batches until all potatoes and onions are cooked and drained.

   

7. Remove the paper towel from the bowl.  Add the salt, pepper, and Bernise blend and give the potatoes and onions a good toss to season.