canola or olive oil
yellow onion, sliced
(4 medium) red potatoes, boiled and cut into wedges
freshly ground black pepper
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium heat. Add the onion and cook until limp, about 5 minutes.
- Add the potatoes, salt, and pepper. Turning the potatoes over frequently with a metal spatula, cook until crusty, about 15 minutes.