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6 medium russet potatoes scrubbed, unpeeled and cut into wedges

1 large onion, wedged

4 cloves of garlic, halved

3 tablespoons butter

3 tablespoons vegetable oil

Salt to taste

Freshly ground pepper to taste

1. Preheat oven to 475*F (245*C).
2. Place butter in a 9 x 13 x 2-inch baking pan. Set pan in oven until butter melts, remove from oven; add oil and stir to mix. Add potatoes, onion and garlic, stirring to coat vegetables with butter/oil mixture.
3. Bake, stirring occasionally, until potatoes are golden brown and tender when pierced, about 30 minutes. Season to taste with salt and pepper.

Makes 6 servings.