• 1kg maris piper potatoes, peeled, cut into 2mm slices
  • 30g butter, chopped
  • 125ml vegetable oil
  • 1 medium brown onion (150g), thickly sliced


  1. Stand potato slices in a large bowl of cold water for 30 minutes. Drain and pat dry with kitchen roll.
  2. Heat a third of the butter and a third of the oil in a large frying pan cook a third of the potato and a third of the onion, stirring occasionally until browned lightly and cooked through. Drain on kitchen roll and cover to keep warm.
  3. Repeat with two more batches with remaining butter, oil, potato and onion. 
  4. Return all three batches to the pan toss to combine, season with freshly cracked black pepper and sea salt, if desired.