I call this recipe “Sunday Roasted” because of the roasted onions. This must be one of the best smells on the planet and takes me to Sunday dinners from way back.
As the weather gets cooler I think this recipe will come in handy more often.
4 Potatoes (Use your favorite kind or any kind. If they are the small variety, use a couple/few per person. My favorites lately are Yukon Gold or anything with an interesting color.)
1/2 a large white Onion
1 tablespoon Olive Oil
handful fresh Dill (or dried or whatever herbs you like)
Salt and Pepper
• Preheat oven to 400 degrees.
• Wash the potatoes, cut into large chunks. Chop the onion and dill.
• Throw all of the ingredients into a large bowl, toss.
• Pour into a glass baking dish. Cover dish with parchment paper. The is the secret to making this dish come out nicely. The parchment paper steams the food and keeps everything moist yet crispy. Put the parchment paper dish on a cookie sheet (just to hold in the edges of the paper).
• Bake for about 40 to 60 minutes, until potatoes are very tender. Check with a fork. It’s tough to overcook this dish. The longer it cooks, the crispier/more carmelized everything gets.