Idaho baking potatoes roast whole until fork tender, setting them up for a skillet finish with olive oil, large onions, kosher salt, and coarsely ground black pepper in this straightforward home-fry standby.
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Pre-heat oven to 350°F.
Wash potatoes and pat dry. Prick with fork.
Combine potatoes on sheet pan and for one hour (or until fork tender).
When potatoes are cool, peel them and cut them into large dice.
In 12-inch sauté pan, heat 2-3 tablespoons oil. Add onions in batches, cooking over medium-high heat, until they are wilted and lightly browned (about 10-15 minutes ), adding more oil as necessary. Transfer each batch of onions to bowl, and continue until all onions are caramelized. Add potatoes to onions and stir to combine.
Add potato-onion mixture, in batches, back to pan with more oil, as necessary, turning potatoes with spatula until they are crisp and brown.
Season with salt and pepper to taste.
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