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4 large potatoes: Peeled and sliced into 1/4-inch thick rounds. Russet potatoes work well for their starchy texture, but you can use other varieties like Yukon Gold for a creamier finish.
2 large onions: Thinly sliced. Yellow onions are ideal for roasting as they become sweet and caramelized in the oven.
1/4 cup olive oil: Olive oil helps to crisp up the potatoes while also adding flavor.
1 teaspoon salt: Enhances the natural flavors of the potatoes and onions.
1/2 teaspoon black pepper: Adds a subtle kick of spice.
1 teaspoon paprika: Adds color and a mild smoky flavor. You can use smoked paprika for an extra smoky depth.
2 teaspoons garlic powder: Adds a savory and aromatic flavor to the dish.
2 tablespoons fresh parsley: Chopped, for garnish. The fresh herbs add a pop of color and a fresh finish.
Preparation:
Preparation:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature ensures the potatoes get crispy on the outside while cooking through to softness on the inside.
2. Prepare the Potatoes and Onions:
Peel the potatoes and slice them into 1/4-inch thick rounds. Thin slices are key to getting that crispy texture. Next, slice the onions thinly so they cook at the same rate as the potatoes.
3. Season the Potatoes and Onions:
In a large mixing bowl, combine the sliced potatoes and onions. Drizzle with olive oil and sprinkle with salt, black pepper, paprika, and garlic powder. Toss everything together until the potatoes and onions are evenly coated with the oil and seasonings.
4. Arrange on a Baking Sheet:
Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the potato and onion slices out in a single layer on the baking sheet. Make sure the slices don’t overlap too much, as this will help them cook evenly and get crispy.
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