Directions 6 steps | 35 Minutes
Prep your potatoes. Cut large potatoes into quarters and small potatoes into halves.
Bring a pot of salted water to a rolling boil. Toss in the potatoes and boil until fork-tender. Strain the potatoes and set aside.
While potatoes are cooking, heat a cast iron pan on medium-high heat. Add two tablespoons of avocado oil and toss in the sliced onions. Cook onions until soft and translucent.
Once the onions are cooked, lower the heat to medium and add the remaining two tablespoons of avocado oil and the potatoes.
Gently mix in the garlic powder, salt and pepper. Stir the potatoes every few minutes until you achieve a crispy golden crust. (See notes)
Serve warm. Enjoy!
- To develop a crispy golden crust, it is important to avoid over-stirring the potatoes.
- For a complete meal, pair your potatoes with a protein and greens.