Start with a large skillet. At least a 12″ diameter. The pan in the photos is a 12″ stainless steel. Also, a large cast iron skillet would work for pan frying raw potatoes.
Melt the butter on medium-low heat. I like using butter rather than vegetable oil because the flavor is better. Olive oil could also be used or even half butter and half olive oil.
Butter can burn if it is fried at too high of a temperature. Medium-low heat is perfect since the potatoes are relatively thick and will take some time to cook all the way through.
Given the extra time, they will brown nicely too.
Place the potatoes into the skillet in a single layer if possible. If there are too many to do this, use some tongs and a fork to rotate the potatoes to brown equally.
It will take 15 or 20 minutes to evenly brown all of the potato slices.
Once the potatoes are nicely browned, toss in the onions and give them a stir to combine. Lower the temperature of your stove and cover the skillet.
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