3 or 4 lg. potatoes
1/3 c. salad oil or bacon drippings
1/2 c. chopped onions
2 tsp. salt
1/4 tsp. pepper

Wash unpeeled potatoes. Halve unpeeled potatoes; then cut each half lengthwise into 3 or 4 wedges. In a 12 inch skillet, over medium heat, heat oil until hot. Add potato wedges, onion, salt, and pepper. Cover and cook about 40 minutes, or until tender and golden brown. NOTE: These have a better flavor if bacon drippings are used.