Monday, July 23, 2012

Breakfast Potatoes

Sea salt
Ground pepper
3 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1/2 cup extra-virgin olive oil
1/2 stick salted butter, cut into small pieces
1 mediumish yellow onion, finely diced (really, if you like onions add more -- if you don't, add less)
1 tsp dry rosemary

  1. Preheat oven to 425 degrees.
  2. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain.
  3. Let potatoes dry 10 minutes, then spread in an even layer in a baking dish (I used a 9x13 pyrex because I love pyrex - if you don't love it, use something different).
  4. Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.
  5. Roast potatoes until beginning to turn golden, 30 to 35 minutes. (I like things crispier, so I did 35). 
  6. Distribute onion and rosemary evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes.
  7. Enjoy!

No comments:

Post a Comment