1. In a medium size heavy saucepan, bring 3 cups unsalted water to a boil. Add the potatoes and cook, partially covered, over moderate heat until fork- tender -- about 15 minutes.
2. Meanwhile, in a heavy 10 inch skillet, melt the butter over moderate heat; add the onion and cook, uncovered, until soft -- about 5 minutes. Stir in the curry powder and cook 1 minute longer.
3. As soon as the potatoes are tender, drain, add to the skillet and cook, stirring, for 1 minute. Transfer to a heated platter. Serves 4.
