Step 1

In a large nonstick pan over high heat, add 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper. Once butter melts, add the sliced onions. Sauté and caramelize the onions for 5-8 minutes, tossing often, until they turn light golden.

Step 2

Remove pan from heat while you mandoline (or very thinly slice) the potatoes, leaving the skins on.

Step 3

Add 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Once the butter melts, add the thinly sliced potatoes. Toss, spreading out potatoes and onions as much as possible.

Step 4

Cook potatoes and onions, undisturbed, for 4 minutes. Then use a spatula to gently toss, so the potatoes on the bottom are now on the top.

Step 5

Keep doing this process (4 minutes or so undisturbed, then gently toss) for a total of 30-40 minutes, or until most potatoes are nicely golden brown.

Step 6

Season with herbs and more salt and pepper, gently toss, and serve.