Crispy on the outside, buttery on the inside — these pan-fried potatoes with caramelized onions are steakhouse-level comfort at home.

2½ lbs Yukon Gold or red potatoes (peeled, cut into ¾-inch cubes)

4 Tbsp unsalted butter

2 Tbsp olive oil

Salt (to taste)

Black pepper (to taste)

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Bring a large pot of salted water to a boil.

Add cubed potatoes and parboil just until barely tender.

Drain well and let steam dry for a few minutes to remove excess moisture.

In a large skillet, heat olive oil and butter over medium-high heat until sizzling.

Add potatoes in a single layer. Do not stir—let them develop a golden crust on the bottom.

Gently turn and continue cooking until all sides are crisp and deeply golden.

Season generously with salt and pepper.

Serve warm with optional garnish (see variations).

Add sliced onions for a more traditional Lyonnaise style—caramelize them in the skillet with the potatoes.

Finish with extra butter for added richness.

Fresh herbs like parsley or chives give a pop of color and brightness.

To avoid sticking, make sure your skillet is hot and avoid over-stirring.

Parboiling ensures even cooking and helps speed up crisping.