Wash and peel the potatoes well. Slice them into thin, even pieces. Thin slices cook faster and become crispy. Put the slices in a bowl of water for 5 minutes. This removes extra starch.

Peel the onion and cut it into thin slices. Try to keep the slices even. This helps them cook at the same speed. Set the onions aside for later use.

Place a large frying pan on medium heat. Add cooking oil and let it warm up. Do not overheat the oil. Medium heat works best for even cooking.

Drain the potatoes and pat them dry using paper towels. Add them to the pan carefully. Spread them in a single layer. Let them cook without stirring for a few minutes.

After 4–5 minutes, flip the potatoes gently. This helps both sides become golden and crispy. Keep cooking and flipping until they are almost soft.

Now add the sliced onions to the pan. Mix them with the potatoes gently. Cook together so the flavors blend well. The onions will become soft and slightly sweet.

Add salt, black pepper, paprika and garlic powder. Mix everything well. Let it cook for another 5 minutes. The potatoes should be crispy outside and soft inside.

Turn off the heat when everything is cooked well. Sprinkle fresh parsley on top for color and taste. Serve hot for the best flavor and texture.