While many of us (myself included!) probably turn often to plain roasted potatoes coated with oil and spices, these delicious potatoes use a whole different method for achieving flavor: onion! These potatoes are crispy and flavorful — a guaranteed family fave.
Crispy Onion-Coated Potatoes
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 1 h 10 m
- Serves: 6
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No Allergens
Ingredients (8)
Crispy Onion-Coated Potatoes
Start Cooking
Prepare the Crispy Onion-Coated Potatoes
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Preheat oven to 400 dehrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper and set aside.
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In the bowl of a food processor fitted with an S blade, process the onion, garlic (if using), salt, pepper, sugar, and oil until pureed and smooth. Set aside.
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Dry potato wedges well, then toss together with potato starch in a bowl until completely coated.
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Add onion mixture and toss until all the potatoes are coated.
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Place potatoes on prepared baking sheets in a single layer. (Use two sheets to avoid overcrowding.)
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Bake for about 60 minutes, stirring halfway through, until crispy and browned.
Credits
Styling and Photography by Miriam Pascal
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Potatoes are never as good as the day they are made. They definitely won't be as crispy and may be a little dried out. If you decide to reheat them I would make a sauce to serve on the side just in case :)
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Potatoes are never as good as the day they are made. They definitely won't be as crispy and may be a little dried out. If you decide to reheat them I would make a sauce to serve on the side just in case :)
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