Boil unpeeled potatoes until crisp firm but tender. Run under cold water, then peel and slice moderately thin while still hot.
Heat olive oil and butter in heavy frying pan(I use a cast iron) over medium low heat until hot. Add potatoes, salt, pepper, paprika and garlic powder, and toss. Scatter sliced onion evenly over potatoes, and cook for 3 or so minutes and then toss. Continue cooking and tossing until crispy brown while taking care to not over cook. Serves 4/6.