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!

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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
    2/3 cup corn canola oil
    2 1/2 cups chopped onions

 
450° oven.
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

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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