Ingredients:
- 2½ pounds Yukon Gold potatoes, scrubbed, cut into 1-inch-thick wedges
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 2 medium sweet onions (about 1 pound), cut into 1-inch-thick wedges with root ends intact
- 1 tablespoon chopped fresh rosemary
Preparation:
Position racks in upper and lower thirds of oven; preheat to 425°F.
Place potatoes in a large pot of cold water, cover and bring to a boil over high heat. Uncover and reduce heat to maintain a simmer. Cook until just tender, 5 to 10 minutes (they should be firm, but tender enough to spear with a fork). Drain in a colander; return the potatoes to the pot. Place over the still-warm burner to dry, about 5 minutes.
Divide 3 tablespoons oil between 2 rimmed baking sheets, tilting to coat. Place the pans in the oven to heat for 5 minutes.
When the potatoes are dry, drizzle with the remaining 2 tablespoons oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Gently toss until coated. Add onions and gently turn with your hands to coat, trying not to break them up.
Arrange the potatoes and onions, cut side down, on the hot baking sheets (don't crowd them). Roast until browned and crisp on the bottom, 10 to 15 minutes. Turn the vegetables with tongs and switch the pans back to front and top to bottom. Roast until browned and crisp on the other side, 10 to 15 minutes more. Remove from heat and sprinkle with rosemary and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Note from Laura: In England we used to eat roast potatoes all the time. Get your grease hot on the pan in the oven before putting them in. Also when you drain them in a colander, we used to "rough them up" by shaking them about. This will help to make them very crispy.
Recipe from: Eating Well
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