- 4 pounds potatoes, peeled
- 1/2 cup vegetable shortening
- 1/2 cup chopped onions
- Salt and freshly ground pepper
In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.