3 large Idaho potatoes, cut into quarters lengthwise, then cut into 1/4-inch-thick slices
8 tablespoons (1 stick) unsalted butter
2 red onions, thinly sliced
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Cook the potatoes for 10 to 15 minutes over medium heat, until they are soft but still retain their shape. Drain and set aside. Heat a large (14 inches is ideal) skillet over medium-low heat. Add the butter and let it melt. Add the potatoes and turn up the heat to medium. Cook for about 5 minutes without stirring, allowing a crust to start forming on the potatoes. Flip the potatoes in the pan with a metal spatula and let them cook for 5 minutes. When the potatoes are sizzling but still mostly uncolored, add the red onions. Continue to cook over medium heat without stirring. As the potatoes on the bottom get brown, toss them around the pan with a spatula and continue to cook until golden brown. The home fries should be browned and crispy, but not blackened and burned. When the home fries are nicely browned, season with salt and pepper and add the parsley. Toss well. Serve very hot. Add 1 seeded, chopped green bell pepper or 2 seeded, chopped poblano chiles when you add the onions.