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Wash and peel potatoes. Slice ⅛-¼-inch thick.
Heat oil in a large skillet over medium heat.
When oil ripples, add an even layer of potatoes. Top with finely diced onions and sprinkle with seasonings then remaining potatoes.
Fry potatoes for about 20 minutes, flipping every 5 minutes or so.
When the potatoes are tender, you can turn up the heat a bit to get a deeper golden brown color and crispier edges.
Serve hot and fresh.
Leftovers should be stored in an airtight container in the refrigerator. They are great served as breakfast potatoes the next morning.