Peel and slice the potatoes into even-sized pieces to ensure uniform cooking. Place the slices into a large bowl of cold water and allow them to soak for 5 minutes. This step removes excess starch, aiding in achieving a crispy texture.

Drain the potatoes and rinse them under cold water until it runs clear. Pat the slices dry thoroughly with a clean kitchen towel or paper towels to remove all moisture.

Place a large skillet over medium heat and allow it to preheat. Once hot, add the olive oil, ensuring it coats the entire base of the skillet evenly.

Add the prepared potatoes and sliced onions to the skillet. Sprinkle the paprika, salt, and ground black pepper evenly over the mixture. Toss gently to coat all pieces with oil and seasonings.

Spread the potatoes and onions in a single layer to encourage even cooking. Allow them to cook undisturbed for approximately 5 minutes to form a golden-brown crust on the bottom.

Carefully flip the potatoes using a spatula to prevent breaking. Cook for an additional 15–20 minutes, flipping every 5 minutes to ensure all sides are evenly cooked and crisp. Adjust the heat as needed to avoid burning.

Once the potatoes are golden and the onions are caramelized, remove the skillet from the heat. Serve immediately while warm. Garnish with additional salt or your preferred condiments, such as ketchup, hot sauce, or sour cream, if desired.