5 lbs. of good roasting potatoes
3 large onions
Olive Oil
½ pound of butter
Large grain salt, I like French gray salt or Kosher salt
Rough ground pepper
Dry rosemary
Oven heated at 400 degrees
Prep and cooking time 1 ½ hours
People love these potatoes so if it’s for a group of people I tend to make two large trays using all 5 lbs. There are rarely any left over. If it’s for say 4 people I do about half this amount or one roasting tray.
Peel and cut the potatoes into wedges.
Cut onions up into thin slices and mix in with potatoes.
Put enough olive oil (don’t be stingy) into the roasting pan that the potatoes become covered with the olive oil as you mix with your hands or a large spoon.
Potatoes overlap a bit but there has to be enough space for them to caramelize instead of steaming each other.
Sprinkle a nice amount of salt and pepper over the potatoes. Mix again.
Sprinkle dry rosemary over the potatoes.
Stir a couple of times and roast until they are golden brown. Often takes about an hour. You may need to salt them again. Serve piping hot.
Serve with polenta, fried pizza dough or other kinds of bread. Salad on the side would be great too.
