Recorded for 7/22 Kitchen Kapers show.

2 pounds small red-skinned potatoes, unpeeled
5 tblsp olive oil
1 cup coarsely chopped red onion
1/4 cup chopped fresh chives

Cook potatoes in large pot of boiling salted water until almost tender, about 15 minutes. Drain well. Cover and chill until cold, at least 3 hours or overnight. Cut potatoes into 1/2 to 3/4 -inch pieces.

Heat oil in large skillet over medium-high heat. Add potatoes and red onion and saute until potatoes are brown and crisp, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer potato mixture to serving dish. Sprinkle with chives.

Makes 6 servings