Put a wide skillet over medium heat, add the oil, then the chopped onion.

Put in a wide, deep skillet or a saucepan along with potatoes, wine and parsley stems.

When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.

Put the dark olive oil in a wide, nonreactive skillet over medium-high heat.

Put the remaining tablespoon of oil in a wide, nonstick skillet over medium-high heat.

In a wide skillet over medium heat, warm olive oil.

Heat the remaining six tablespoons of butter in a wide, heavy skillet and add the shallots.

In a wide, deep skillet, heat oil until very hot but not smoking.

Fill a wide, shallow skillet with about 3/4 inch of oil.

Meanwhile, heat the oil in a wide, deep skillet.