Serves 6

3 ¾ pounds    Baking potatoes, baked and cooled

(3 to 5 large baking potatoes; see Note)

1 cup               Bacon fat (see Note)

2 ¼ pounds    Spanish onions (3 medium onions), sliced ¼ inch thick

1 teaspoon     Chopped fresh curly-leaf parsley

Salt and freshly ground white pepper

1.Cut the ends of the potatoes, peel and slice in half lengthwise.  Cut each half across into 3/8-inch-thick slices and set aside.

2. Heat a large sauté pan over medium-high heat.  When warm, add half the bacon fat and heat until hot.  Add half the potatoes and toss.  Cook for 4 to 5 minutes, or until light golden brown.

3. Add half the onions, season to taste with salt and pepper, and sauté for 8 to 10 minutes, or until golden brown.  Remove to a large bowl, cover loosely, and set aside to keep warm.  Repeat to make the second batch with the remaining fat, potatoes, onions and seasoning.

4. When all the potatoes are in the bowl, add the parsley and toss.  Serve immediately.

Note: For 1 cup of bacon fat, cook 1 ½ pounds of bacon until crisp.  Reserve the bacon for another use.  To bake potatoes, scrub the skins, pierce them several times with the tines of a fork, and bake them for 1 hour to 1 hour and 20 minutes in a preheated 400°F. oven until tender when pierced with a small knife or skewer.