2 pounds (4 medium) red potatoes, boiled and cut into wedges
1/4 teaspoon kosher salt
Freshly ground black pepper
How to Make It
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.