• 2 tablespoons of canola oil
• 6 medium russet potatoes, diced into 1/2 cubes
• 1 medium to large red onion – diced
• 1 teaspoon of sea salt
• Freshly ground pepper to taste
• 2 tablespoons of fresh chives – finely chopped
Preheat the oven to 450 degrees. Dice the potatoes and rinse with cold water and pat dry with a clean towel. Heat the oil in the skillet on medium-high heat. Use only enough to lightly coat the pan.
Put the potatoes in the pan and toss to coat in the oil. Cover the pan for 4 minutes to keep the steam inside the pan. This will ensure a soft, fully cooked center. Remove the lid and turn the potatoes. Cover for another 4 minutes. Repeat the process until the potatoes are lightly browned. Put the onion in and toss to coat with the oil. Cover and cook for 4 minutes. Uncover and salt and pepper to taste. At this point the center of the potatoes should be tender and easily pierced with a fork. Put the skillet in the oven for 10 minutes (or until golden brown and crispy on the outside) uncovered. Remove from the oven and toss the chives in to the potatoes. Serve hot. Store in an airtight container in the refrigerator for up to three days.