Steps

1. Peel the potatoes and soak them in water.
   🕒 01:19
2. Cut the potatoes into easy-to-eat, bite-sized cubes of 1.5cm to 2cm. Do not rinse the cut potatoes; place them directly into a bowl for immediate sautéing.
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3. Trim the core of the onion and cut it into pieces similar in size to the potatoes.
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4. If the garlic clove is large, use 1/2 clove</b>; if small, use 1 clove. Crush the garlic with the palm of your hand. Crushing the garlic helps to release its aroma.
   🕒 02:30
5. Place the garlic and 10-15g of butter in a frying pan while cold, and then start heating.
   🕒 02:45
6. Once the butter has melted, gently infuse the butter with the aroma of the garlic.
   🕒 03:08
7. After the aroma has infused, add the onion and potatoes all at once.
   🕒 03:32
8. Briefly sauté to coat everything evenly with the butter.
   🕒 03:41
9. Once the ingredients look glossy, cover the pan, reduce the heat, and steam-fry gently in butter. This step is crucial to allow the butter's aroma to develop and bring out the sweetness of the potatoes and onions while cooking them thoroughly.
   🕒 03:58
10. To achieve a golden brown color, gently shake the pan or flip the contents a few times during steaming to prevent over-steaming.
    🕒 04:20
11. Remove the lid and add an additional 10-15g of butter to taste.
    🕒 04:48
12. Cook uncovered to evaporate excess moisture and achieve a golden brown finish. This final sauté enhances the sweetness. Be careful not to burn the potatoes; avoid frequent stirring and focus on pan-frying to develop a nice crust.
    🕒 04:57
13. Continue cooking until the edges of the potatoes are tender and their sweetness is fully developed.
    🕒 05:38
14. Finally, season with a pinch of salt to enhance the flavors, and lightly sprinkle with coarse black pepper.
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15. Transfer to a plate, garnish with herbs like rosemary if desired, and finish with another light sprinkle of coarse black pepper.
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