Home Fried Potatoes

Boiling the potatoes for this dish ahead of time
and letting them cool completely, preferably in
the refrigerator overnight, allows them to
cook faster and brown better than raw potatoes.

Ingredients:
1 lb. boiled potatoes, cold and peeled
4 tbsp. rendered bacon fat or canola oil
1 small yellow onion, thinly sliced
1⁄2 tsp. paprika
1⁄4 tsp. ground cumin
Kosher salt
freshly ground black pepper to taste

Directions:
Cut potatoes into 1⁄2" cubes.
Heat 2 tbsp. of the bacon fat or oil
in a heavy-bottomed 12" skillet
over medium-high heat.
Add potatoes and cook,
stirring occasionally,
until they begin to brown,
about 10 minutes.
Add remaining bacon fat or oil,
onions, paprika, cumin,
and salt and pepper to taste.
Cook, stirring and scraping the bottom
of the skillet with a metal spatula,
until the potatoes form a golden brown
crust and the onions soften and brown,
15–20 minutes.