(serving size: 1 bowl)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
2 1/2 pounds small to medium potatoes
Preheat the oven to 375º. Wash the potatoes and cut into wedges, but do not peel.
Pour a generous swirl of oil into each of two roasting pans. Tilt to coat the bottoms thoroughly with the oil. You will need a generous amount because the potatoes tend to stick. Cast iron pans will give you the best crust on the potatoes.
Put the potato wedges cut side down in the pans. Rotate each wedge so all sides are coated with the oil. Place them in the pan cut side down.
Place the pans in the oven and roast. Do not turn the wedges nor shake the pan. Leave them alone. Roasting time depends on your pans and the size of the pieces. You are looking for a deep mahogany color.
While the potatoes are roasting, dice the onions.
As soon as you take the potatoes out of the oven, cover them with the onions, the juice and a good amount of salt. Then, scrape the potatoes from the bottom of the pan and toss everything together. If you use cast iron, remove the potatoes to a large bowl first to avoid getting acid on the pan.
The retained heat of the potatoes will start to cook the onions. Taste for seasoning. Turn into a serving bowl. Serve hot, warm or room temperature.
From Carnegie Hill Newsletter edited by Judi Katz-Schwartz, Barbara Thalenfeld