Peel and thinly slice the potatoes about ⅛”-¼” thick.
Heat the oil in a seasoned fry pan or non-stick pan. Carefully add the potatoes into the hot oil. Keep uncovered.
Fry potatoes until crispy about 20-25 minutes. Do not rapidly stir potatoes, but carefully flip them, try to keep them intact, and not mushy.
Just before the potatoes are starting to crisp up, add the sliced onions to the potatoes and continue to cook for the final 5 minutes.
Add salt and pepper and a garnish of green onions carefully as you try to mix the seasoning together, but keep potatoes as intact as you can.
Garnish with green onions, serve with ketchup and enjoy!