Oven-roasted Potatoes and Onions
By Jacques Pépin
Oven-roasted Potatoes and Onions
By Jacques Pépin
Yield/Serves:
Makes 4 servings
- 4 baking (Idaho) or large all-purpose potatoes (about 8 ounces each), washed
- 4 medium mild onions (about 5 ounces each), such as Vidalia or Maui, not peeled
- 1½ tablespoons peanut or safflower oil
- ¼ teaspoon salt
Baked cut side down in a minimum of oil (much of it remains in the pan afterward), these halved potatoes emerge brown and moist and have fewer calories than fried potatoes. They are great with grilled meat. To save on cleanup time, line the baking pan with foil.
Preheat the oven to 400°F, with a rack in the bottom third.
Split the potatoes lengthwise in half. Cut the onions crosswise in half.
Pour the oil onto an foil-lined baking sheet. Sprinkle the salt over the potatoes and onions and arrange them cut side down in one layer in the oiled pan. Bake for 40 minutes, or until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside. Let the potatoes and onions rest for 10 minutes.
Lift the potatoes and onions from the pan with a spatula and serve.
Preheat the oven to 400°F, with a rack in the bottom third.
Split the potatoes lengthwise in half. Cut the onions crosswise in half.
Pour the oil onto an foil-lined baking sheet. Sprinkle the salt over the potatoes and onions and arrange them cut side down in one layer in the oiled pan. Bake for 40 minutes, or until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside. Let the potatoes and onions rest for 10 minutes.
Lift the potatoes and onions from the pan with a spatula and serve.