Ingredients

• 2 3/4 lbs russet potatoes
• vegetable oil
• 2 tablespoons butter
• 1 1/2 cups onions, chopped
• 1/2 teaspoon paprika

Instructions

1. Peel potatoes and cut into 1/2-inch cubes.

2. Rinse with cold water.

3. Drain.

4. Pat potatoes dry with kitchen towels.

5. Pour oil into heavy deep skillet to depth of 3/4-inch.

6. Heat over medium-high heat until thermometer registers 375ºF.

7. Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes.

8. Using slotted spoon, transfer potatoes to paper towels; cool.

9. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

10. Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).

11. Preheat oven to 400ºF.

12. Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat.

13. Add potatoes and saute until golden brown, about 3 minutes.

14. Season mixture to taste with salt and pepper.

15. Spread mixture on heavy large baking sheet.

16. Bake until potatoes are cooked through and crisp, about 15 minutes.