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Peal and slice ¾” strips of red, Yukon gold or russet potatoes lengthwise, then cut each piece crosswise into ¾ inch wide chunks.
Heat 5 tablespoons (or ¼” oil) vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 4 tablespoons oil.) Add the potatoes and season with ½ teaspoon of the kosher salt.
Cover with a tight fitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, 20 minutes. Meanwhile, chop your onion to your desired size.
Uncover and flip with spatula to a second cut side. Season with the remaining ½ teaspoon kosher salt and a few grinds of black pepper. Increase the heat to medium high and cook uncovered until the second side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.
Add the onion and 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the onions are cooked through, about 5 minutes. Taste and season with more salt as needed.