Categories: Vegetables-Potatoes

Ingredients

• 3 Lb. baking potatoes, peeled and cut into
• 1 1/2-inch chunks
• 3 Tbsp. olive oil
• 1 to 2 tsp. kosher salt
• 1/2 to 1 tsp. ground black pepper
• 1 large sweet onion, cut into 1-inch pieces
• 1/4 cup finely chopped parsley

Directions

1. Heat oven to 375 degrees.
2. Combine the potatoes and oil in a parchment-lined roasting pan large enough to hold all of the potato and onion pieces comfortably. Season with salt and pepper; toss well to thoroughly coat.
3. Roast for 15 minutes, then add the onion. Use a spatula to turn the potato pieces over and distribute the onion. Roast for 25 to 35 minutes, until the potatoes are tender when pierced with a fork.
4. Transfer to a large serving dish. Add thee- quarters of the parsley and toss to incorporate, then sprinkle with the remaining parsley. Serve right away.

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