Chill time: overnight
Cook time 15 to 20 minutes
3 pounds russet baking potatoes, washed and boiled for 20 minutes or until fork tender, then chilled overnight
2 medium onions, halved lengthwise and thinly sliced crosswise
1 -1/2 teaspoons salt
1 -1/2 teaspoons black pepper
6 tablespoons Butter Flavor CRISCO or 6 tablespoons Butter Flavor CRISCO stick, divided
3 tablespoons finely chopped fresh chives
Salt and pepper to taste
Note: the potatoes are chilled overnight after boiling so they won’t fall apart when they are sliced and sautÃÃ¸Î©d.
Quarter potatoes lengthwise then cut crosswise into 1/2-inch pieces.
Cook onions in 2 tablespoons Butter Flavor Crisco in a 12-inch nonstick skillet over moderately low heat. Stir occasionally, until pale golden, 10 to 15 minutes.
Push onions to edges of skillet.
Add 4 tablespoons Butter Flavor Crisco to skillet, over moderately high heat. SautÃÃ¸Î© potatoes with salt and pepper. Stir occasionally, until golden, 8 to 12 minutes.
Mix onions back into potatoes gently. Toss in chives.
Season with additional salt and pepper. Serve.