Firecracker Spuds

Peel and cut the potatoes in 2.5cm cubes. Pat dry. Heat the oil and butter in a heavy saucepan. Saute the potatoes, turning regularly until they being to brown. Add the onion and cook for 5 minutes. Stir in the tomatoes and juice, stock and seasoning. Simmer uncovered for 20 minutes or until the potatoes are tender

Source: Living Today