We are definitely a potato eating family. Baked, fried, mashed, salad, boiled, and roasted. The problem with the roasting is that usually I cannot get them to come out crispy on the outside and soft on the end. No longer a problem!
Mixed with some onions part way through these potatoes are tasty and perfectly cooked.
- 2 1/2 lbs unpeeled potatoes
1 1/2 tsp salt
1/2 tsp pepper
2 1/2 cups chopped onions
Cut the potatoes into small chunks, about 3/4 inch. Toss with the oil, salt and pepper. Turn them out in a single layer on a rimmed baking sheet. Bake for 20 minutes. Stir in the chopped onions and continue to bake, stirring occasionally for additional 25 minutes or until crisp and brown.
I liked the extra flavor added by the onions. Just the right touch.
The recipe is from The Frog Commissary Cookbook – page 204