- 1.5 lbs (680g) russet or Yukon Gold potatoes – Russets yield crispier results; Yukons are creamier.
- 1 large yellow onion, thinly sliced
- 3 tbsp high-heat oil (avocado, refined olive, or vegetable oil)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp garlic powder (optional, for extra depth)
- ½ tsp smoked paprika (optional, for a smoky note)
Substitutions:
- Potatoes → Sweet potatoes (adjust cooking time, as they soften faster).
- Oil → Melted butter (adds richness but may brown quicker—watch closely).
- Seasonings → Rosemary, thyme, or cayenne for a flavor twist.
Step-by-Step Instructions
1. Prep the Potatoes & Onions
- Peel (optional) and slice potatoes into ½-inch thick wedges or rounds(uniform size ensures even cooking).
- Soak in cold water for 10 minutes(removes excess starch for crispier results). Drain and pat very dry.
- Toss with onions, oil, salt, pepper, and any additional seasonings.
2. Preheat & Arrange
- Preheat oven to 425°F (220°C) and place a large baking sheet inside to heat up (a hot pan = better browning).
- Carefully spread potatoes and onions in a single layer on the hot pan (listen for the sizzle!).
3. Roast to Perfection
- Bake for 25 minutes, then flip/stir gently.
- Bake another 15–20 minutes until deeply golden and crispy at the edges.
Pro Tips:
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