Categories: Made

Ingredients

• 1 1/2 lbs Russet potatoes
• 1/2 cup olive oil
• 8 oz onions, peeled
• salt and pepper

Directions

1. 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.

2. 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.

3. 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.

4. 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.

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