Fried Potatoes and Onions (Québec)

A simple and easy to prepare staple for any meat dish in Québec.

4 large russet potatoes or 4 large Yukon gold potatoes, peeled and sliced ⅛" thick 
1 large onion, very thinly sliced
4 Tbsp. butter
2 Tbsp. extra-virgin olive oil
½ tsp. granulated garlic powder
½ tsp. onion powder
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked

In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes.  Using a spatula, turn the potatoes and onions over so they do not break apart.  If potatoes appear too dry, add some additional butter.

Sprinkle with granulated garlic powder, onion powder, salt and pepper. Continue to fry uncovered for another 5 minutes or until potatoes begin to turn slightly brown, turning occasionally.

Serve hot.

Cook's Note: You may use 2-3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.