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6 Servings
1 Hour, 10 Minutes
Allergens
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.
Preheat oven to 400 dehrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper and set aside.
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.
Dry potato wedges well, then toss together with potato starch in a bowl until completely coated.
Add onion mixture and toss until all the potatoes are coated.
Place potatoes on prepared baking sheets in a single layer. (Use two sheets to avoid overcrowding.)
Bake for about 60 minutes, stirring halfway through, until crispy and browned.
Styling and Photography by Miriam Pascal
Thank you, Miriam!!
Instead of using the S blade on the food processor, I used an immersion blender. (Just easier to clean…)
The only problem – I didn’t make enough. 😉
Another hit from Miriam! These were amazing. I even threw in a sweet potato, and the people at the table who NEVER easy sweet potatoes liked them! This goes into our regular (not just pesach rotation!) (Btw on yom tov I made one of your recipes, and my mom asked who is Miriam pascal -my son told her-she is my good friend, she is always in my kitchen!)
would these reheat nicely on a hotplate if i cover with a towel?
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 🙂