1 ¾ pounds Idaho® potatoes, peeled and slices ½ inch thick
2 onions, peeled and sliced thin
1 ½ tablespoon extra virgin olive oil
1 teaspoon minced fresh garlic
2 tablespoons schmaltz
1 ½ tablespoons fresh chopped dill
Salt and freshly ground black pepper
Place the potato slices in a medium pot, cover them with water and ½ tsp salt, and bring to a boil. Once the potatoes reach a boil, let them cook for 4-5 minutes till they become just fork tender. Watch carefully as they can easily become overcooked and soft if you don’t watch them like a hawk.
As soon as they’re cooked, drain them in a colander. Spread them out in a single layer on top of a bed of paper towels and gently pat dry. Let them cool to room temperature.
Meanwhile, heat olive oil in a large nonstick skillet over medium till hot. Place the sliced onions into the skillet, sprinkle with salt and pepper, and stir. Cover the skillet with a lid, reduce heat to medium low, and let the onions cook for 15-20 minutes, stirring every few minutes, till the onions soften and caramelize.
During the last minute of cooking, add the minced garlic and sauté till fragrant. Pour the cooked onions out of the skillet and into a bowl; reserve.
Melt 2 tablespoons of schmaltz in the skillet over medium high heat. Place the cooked potato slices into the hot schmaltz spread out in a single layer. Let them fry undisturbed for 6-8 minutes till golden brown and crisp. Flip the potatoes, season with salt and pepper, and continue to fry for another 5-7 minutes till golden.
Remove potatoes from heat. Stir in the caramelized onions and garlic. Sprinkle with fresh chopped dill. Serve.