First you need to wash and clean the potatoes. Try to choose potatoes of approximately the same size and slice it in equal slices, then preparing it will be more evenly.

Cut the potatoes lengthwise, then cut into slices thickness of 0.5, see again thoroughly wash the potatoes under running cold water and drain on paper towel. It is necessary to wash tubers is starch, then frying the potatoes will not stick together. My first mistake was that the potatoes after slicing I've never washed with water.

Two large onions shred half rings. The thickness of the bow should be the same as the thickness of the potatoes, otherwise the onions will burn. Onions, I usually cut cubes or thin strips and did not give special attention to the method of cutting onions - that's my second mistake.

Put a pan large diameter for maximum fire. The pan should be well heated. Pour into it 100 ml of vegetable oil and spread the potatoes, taking care that it lay almost in a single layer. Start to fry the potatoes, stirring constantly. This is necessary in order to make each slice the potatoes were evenly coated with a layer of vegetable oil and cooked more evenly. With this method of roasting the potato slices't agree together never in one. My third mistake of potatoes I always took the whole mountain! Hence, any uniform cooking even out of the question!

When the potatoes will be covered with a small blush and beautiful zakolebalsya, add chopped onion, 70 g butter and salt. Salt I needed - incomplete teaspoon flush with the edges. Continue to fry potatoes on high heat, not forgetting to constantly stir. Fry the potatoes without a lid! After we added butter, quite literally some 7-8 minutes, and the potatoes will be ready. My next mistake - potatoes I ever started to fry on high heat under the hood, then diminish the fire and continue to cook potatoes, from time to time it intensively stirring. From such barbaric acts, the potatoes turned into some incomprehensible mess. But I salted the potatoes at the beginning, which was another of my mistake. Butter I also never added when frying potatoes.

But that's not all. Remove the finished potatoes from the heat and place it in a colander to glass excess oil. For all that, what we used to roast potatoes - approximately 170 g of a mixture of oils, potatoes surprisingly it was absolutely not greasy. The move also was for me a pleasant discovery!

As you can see, all the potatoes were cooked evenly, all the pieces remained intact, nothing has collapsed and turned to mush as is often the case. While I stirred the potatoes constantly. Now you can serve the potatoes to the table! If you plan to lay the potatoes in the pan, then take to do this, clean the pan of the right size and heat it on the fire, put into it the potatoes and serve immediately. It's all good! Such potatoes and guests to shame! Here it is - piping hot! Tasty and tender, with the aroma of ghee! Ruddy and hearty, that is called the perfect roast potatoes!