One bag of charlie boys (the tiniest of potatoes)
1 large sweet onion
a big glug of olive oil
1/3 stick of butter
1 teaspoon ground new mexico chile
salt and pepper to taste
1 spring onion for garnish
Cut large and medium charlie boys in half- only the tiniest tinies can remain whole. Boil for ten or so minutes, until they are cooked but still quite firm. Meanwhile, heat up cast iron skillet with olive oil and butter. Transfer potatoes (not the water!) into pan. Let them sit for a bit- you want crisp, brown, fried sides. Toss around until nice and brown, then add chopped onions. I like my onions chopped large, but you can do it however you see fit. When the onions have softened and browned a bit, sprinkle the whole pan with chile, salt and pepper. I like lots of salt. Dice a spring onion and sprinkle on each serving.
