Categories: Made
Ingredients
- 1 1/2 lbs Russet potatoes
- 1/2 cup olive oil
- 8 oz onions, peeled
- salt and pepper
Directions
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eheat oven to 350. Place scrubbed potatoes in oven, directly on rack. Bake for about 30 minutes. Meanwhile, heat olive oil in a large nonstick pan.
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Dice onions in 1-inch cubes, place in hot oil and reduce temperature to medium. Continue to cook uncovered, until they are deeply caramelized, the color of tea. This should take 30 minutes.
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When potatoes yield a bit, remove from oven and allow to cool. Slice cooled potatoes thickly, add to onion mixture and toss lightly. Cook, partially covered, until potatoes are done and a bit crispy, 10-12 minutes.
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Add a bit more olive oil if potatoes are sticking. Do not move them too much or you will have potato hash. Season with salt and pepper.