4 medium-size boiling potatoes
3 tbsp. butter
2 tbsp. vegetable oil
1 large onion, sliced
1 tsp. salt
1/3 tsp. pepper

Cook potatoes in their jackets in boiling water in a large saucepan for 20 minutes. Drain, cool, peel and slice 1/4-inch thick. Heat butter and oil in a large skillet until the bubbling subsides. Add potatoes and onions and cook until golden brown, about 10 minutes, turning gently 2 or 3 times. Sprinkle potatoes with salt and pepper.