4 medium potatoes, pricked with fork
olive oil or sunflower oil, as needed
1/2 medium white onion, diced, optional
sea salt and pepper, to taste
1. For crispy fries, microwave potatoes for 6-8 minutes, checking after 6 to be sure not to over or undercook the potatoes. Potatoes are ready when they just give, like a ripe avocado when pressed.
2. Add oil to a medium skillet (nonstick or seasoned cast iron) over medium-high heat, add onions, and saute to caramalize, or to your liking. Salt, to taste. Keep on low until microwave is finished. If onions are watery, saute until water is gone and add a bit more oil before adding potatoes (more oil makes them crispier).
3. For no fat version, heat pan to high, add 1/4 cup water and salt, and quickly saute onions until well browned. Hold at low until microwave is finished, if onions are a bit watery, great!
4. Raise heat on onions to medium-high, cut potatoes lengthwise, then each half into three bite-size cubes (homefry style). When onions start to sizzle, add potatoes and quickly brown them, adding salt and pepper to taste.
Thats it! Once you've made this recipe, it is the easiest thing in the world. This is what I make for dinner when I'm sick, because it is SO easy and everyone grubs them up! I make mine in individual batches; I nuke 16 potatoes because my husband eats six of the greasy, greasy ones, my 2 kids each eat four with minimal oil and no onions, and I eat two with no oil and extra onions.