Peel the potatoes, cut into pieces of the same size and briefly put them in cold water so that the starch can come out. This is important because this is the only way to make the fried potatoes not mushy, but nice and crispy.
Put the oil in a pan and heat it on the highest setting, drain the potatoes through a sieve and place in the hot pan, immediately close the pan with a lid. After about five minutes, turn the potatoes for the first time and then turn them again and again in between, if necessary reduce the heat, but put the lid back on the pan after each turning so that the potatoes can be cooked by the steam. Fry for about 35 minutes.
10 minutes before the end of the cooking time, put a diced onion on the potatoes without mixing them with the potatoes. Steam the onions in the closed pan for about 5 minutes and only then mix them with the potatoes. Fry uncovered for about another five minutes.
Salt and pepper the finished fried potatoes to taste.
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