3 lbs. red potatoes
1 large white onion
4 to 5 Tbsp. oleo
Garlic salt/powder with parsley
1. Scrub potatoes well. Boil potatoes with skins on for approximately 45 minutes (firm not mushy). Refrigerate overnight.
2. Using a large frying pan, melt two Tbsp. of oleo in bottom of pan.
3. Slice a layer of potatoes and add sliced onions and seasonings. Continue this layering process, ending with slices of onion and seasonings. Put rest of oleo on top.
4. Cook for approximately 30-40 minutes, turning occasionally.
Makes a great side dish with barbecue chicken or grilled pork chops.