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Categories:Viewed: 90 - Published at: 6 years ago
Ingredients
- 24 small red potatoes (about 2 pounds)
- 1/4 cup olive oil (or more if needed)
- 1 -2 tablespoon butter
- 1 -2 slice onion
- seasoning salt (or use white salt)
- black pepper
Method
- Cook the potatoes with the peel on in boiling salted water to cover for about 12-14 minutes or until just fork-tender; drain cool slightly then chill for about 4 hours or up to 24 hours (or until cooled).
- Peel the potatoes if desired (I leave the skin on).
- Cut the potatoes into quarters.
- Heat oil and butter in a skillet until hot.
- Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
- Add in potato wedges and fry for about 6-8 minutes or until golden on each side.
- Remove the wedges from the skillet onto paper towels then season immediately with seasoned salt (or white salt) and pepper if desired.
- Serve immediately.
