crispy potatoes onions (Print Version)
# Ingredients:
01 -
1 Tbsp olive oil (extra virgin)
02 -
1/2 tsp ground black pepper (fresh)
03 -
1 tsp sea salt (flaky)
04 -
4 minced garlic cloves
05 -
1 1/2 tsp fine kosher salt
06 -
1 1/2 lbs of red potatoes
07 -
1 chopped white onion (thin slices)
08 -
2 tsp diced chives
# Instructions:
01 -
Set your oven to 400°F and let it warm up.
02 -
Quarter the red potatoes and throw them in a pot. Pour in enough water to cover them, stir in kosher salt, then crank the heat to high until the water boils.
03 -
Once the water is boiling, turn off the heat, pour out the water, and leave the potatoes to cool a bit.
04 -
While waiting for the potatoes to boil, drizzle olive oil into a rimmed pan or baking dish. Toss in the garlic, then slide it into the oven to heat for about 5–7 minutes.
05 -
Carefully pull the heated pan out of the oven. Spread the potato pieces cut-side down without piling them up. Roast them for 30–35 minutes or until you see golden, crispy bottoms.
06 -
Take out the pan and flip the potatoes, so the other cut side faces down. Scatter the onion slices evenly over them.
07 -
Return the pan to the oven and bake for another 20–30 minutes. Stir them here and there to prevent the onions from catching too much color.
08 -
Once done, pull the pan from the oven. Sprinkle on the sea salt, black pepper, and some fresh chives before serving.