Skillet-fried Ranch Potatoes

Wash and scrub the red potatoes thoroughly, then slice them into approximately 1/4-inch rounds or half-moon pieces, keeping the skin on for texture and color.

Peel and slice the onion into thin half-rings or rounds of similar thickness to the potatoes so they cook evenly together.

Heat a large cast-iron or heavy-bottomed skillet over medium-high heat and add a generous pour of olive oil, swirling to coat the entire surface.

Add the sliced potatoes to the hot skillet in a single layer as much as possible, then scatter the onion slices over the top.

Season generously with salt, pepper, and ranch seasoning or dried herbs such as dill, parsley, and garlic powder to build the characteristic ranch flavor.

Cook undisturbed for 6 to 8 minutes until a deep golden crust forms on the bottom, then flip sections of the potatoes with a spatula and press them gently down.

Continue cooking, turning occasionally, until all potato slices are golden-brown and crisp on the outside and fully tender when pierced with a fork.

Transfer to a serving plate, taste and adjust seasoning if needed, and garnish with fresh chopped parsley or chives before serving hot.