Add Potato (3 pound) to a pot and cover with water. Bring the water to a boil and cook for 3 minutes. Turn off the heat and let the potatoes sit in the hot water.
Heat Olive Oil (1 tablespoon) in a large non-stick pan, over medium heat. Add Onion (1) to cook, stirring, until translucent, about 3 to 5 minutes. Remove onions from the pan and set aside.
When the potatoes are fork tender, drain and let them sit in the colander until they are completely dry, about 5 to 10 minutes.
In the same pan you used for the onions, heat Olive Oil (3 tablespoon) and Non-Dairy Butter Flavored Coconut Oil (2 tablespoon) over medium heat. Add potatoes, Garlic Powder (1 tablespoon), Cajun Seasoning (2 teaspoon), and Salt and Pepper (to taste), and combine. Make sure all the potatoes are coated in the oil/butter mixture. This will ensure that their edges crisp up.
Spread out the potatoes so that they are laying in a single layer. Cook, without stirring, for 8 to 10 minutes, until the bottoms become golden brown and crispy.
Flip the potatoes, and repeat until they’re golden and crispy.
Add onions and stir to combine. You should have lost of crispy bits, along with some soft potato morsels.
Taste and season with additional salt, pepper or cajun seasoning to taste.