Start by washing your Russet potatoes very well. You can peel them or leave the skin on. Slice the potatoes into very thin round circles. Try to make every slice the same thickness. This helps them all cook at the same time.

Fill a large pot with cold water and salt. Place your potato slices into the cold water. Bring the water to a boil on the stove. Let them cook for only five minutes. They should be slightly soft but not falling apart.

Pour the potatoes into a large colander. Let all the water drain away completely. Lay the slices on a clean kitchen towel. Pat them dry with another paper towel. Dry potatoes get much crispier in the frying pan.

Melt some butter in your large skillet. Add your sliced yellow onions to the pan. Cook them over medium heat for ten minutes. The onions should look brown and very soft. Remove the onions and set them aside.

Add more butter and oil to the same pan. Place the potato slices in a single layer. Do not crowd the pan too much. Fry them until the bottoms are golden brown. Carefully flip them to brown the other side.

Add the cooked onions back into the skillet. Toss them gently with the crispy fried potatoes. Sprinkle the salt and black pepper over the top. Add the garlic powder for more great flavor. Heat everything together for two more minutes.

Chop your fresh parsley into very small pieces. Sprinkle the green parsley over the hot potatoes. Slide the potatoes onto a nice serving plate. Serve them immediately while they are hot and crunchy.