Preparation:
Roughly peel the potatoes and cut in to 1/4" - 1/2" discs, they don't need to be perfect, but try to keep them all consistent in size. Rinse and place them in the bowl of cold water.
Cut the kielbasa in to 1/4" - 1/2" discs, again, not perfect, but keeping it consistent.
Loosely chop the onion.
Place dutch-oven or large cast iron pot over heat medium to medium-high heat, you will need a lid later.
Add some EVOO and throw in the onion and garlic. Let that get nice and aromatic (~~3 minutes).
Strain and rinse the potatoes and add the potatoes and kielbasa to the onions and garlic. Combine them well over the heat. Add EVOO as needed; Don't add too much, but don't add too little type of thing.
Bring the heat down to medium, give a stir, and place lid over the top. Let that work for about 7-10 minutes, stir, return lid. Scraping the bottom of the pot as much as possible without stiring too much. Repeat this process until the potatoes start to get soft. If you go to stir and the potatoes start to break, they are ready.
Now, return lid, give it one last 5-10 minutes and then remove from heat. If you have a nice crust on the bottom of the pot, then you did it right, I like to scrape that up and mix it in with the rest, tons of flavor trapped in there, but if you don't like char taste, just let it be.
Salt & Pepper as needed, serve in a shallow bowl. Add any condements you might like. I suggest hot mustard on the side for dipping the kielbasa.
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