- 3 tablespoons canola or olive oil
- 1 yellow onion, sliced
- 2 pounds (4 medium) red potatoes, boiled and cut into wedges
- 1/4 teaspoon kosher salt
- 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.