A yellow onion, diced, and laid to rest in a pool of shimmering olive oil in a medium sized cast iron skillet. Low to medium heat, give it a stir, add a few grinds of salt and black pepper. Let caramelize slowly while I cube (or sort of evenly chop a yellow potato). In goes the potato. Season with smoked paprika, cumin, more salt and pepper. My sibling once told me cumin is the magical potato spice, and I wholly believe that. It accentuates the warmth the starch already has within it. At this point, I always put a lid...