2 medium russet potatoes
1 small onion, chopped
1 tbsp butter
1 tbsp olive oil
salt & pepper

In a saucepan, cover the potatoes with water and boil until tender, about 30 minutes. Drain and let cool enough to handle comfortably. Peel and cut into bite-sized pieces.

In a large skillet, heat the butter and oil over medium heat. Add the onions and potatoes and season with salt and pepper. Cook undisturbed until nicely browned, then stir around or toss it a little, and cook some more.

Serves 2.

These were very good, but I think they could be better if I used a different kind of potato, like yukon gold or red (and I'd leave the skins on these). The russets were very starchy.

Note: to make this vegan, replace the butter with olive oil.