Killer Home Fries

For the Daybird, since I didn't get a chance to make them this weekend and I promised her the recipe.

Six to eight fist-sized Yukon gold potatoes (or white boiling potatoes)
One large sweet onion, diced
One stick of butter, cut into 1-teaspoon pats
Lawry's Seasoned Salt (the one with the red top)

Wash potatoes, cutting off any spots or eyes. Slice evenly, about 1/8 inch thick. Heat a heavy-bottom frying pan with high sides (a chicken fryer) over medium heat. Put about 6 pieces of the butter in the pan. Sprinkle a generous handful of the diced onion into the butter. Lay out potato slices to cover the onions. Sprinkle the seasoned salt across the top of the potatoes. Put 6 pieces of the butter across the top of the potatoes and sprinkle a handful of onions across them. Add another layer of potatoes and seasoned salt. Continue until you run out of ingredients. Cover and cook until the potatoes are softened (about 30 minutes). Uncover and turn the potatoes. They should be brown on the bottom. Keep cooking and turning, cooking and turning, until desired doneness. They should look mostly browned, not white. Serves (in theory) 4 to 6.