5 russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick slices

3 tablespoons (45 ml) olive oil

1 large onion, thinly sliced

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a large ovenproof non-stick skillet, cook the potatoes in the oil over medium heat until golden brown. Add the onion and cook for about 2 minutes. Season with salt and pepper.

Bake for about 15 minutes or until the potatoes are tender. Serve with Grilled Veal Chops with Mustard (see recipe).

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