Lou's Oven Roasted Potatoes
When I have a craving for meat and potatoes, these are the roasted potatoes I'm craving.
When I have a craving for meat and potatoes, these are the roasted potatoes I'm craving.
- 3 cloves garlic
- 1 cup parmesan cheese grated
- 1 tablespoon paprika
- 1 cup bread crumbs
- 3 medium yellow onions
- 5 medium sized potatoes
- 3 sprigs fresh rosemary leaves stripped from the stems (discard stems)
- 1/2 cup fresh flat leaf parsley plus extra coarsely chopped for garnish
- 1/2 tablespoon freshly ground black pepper
- 2 tablespoons coarse ground kosher or sea salt
- 2 tablespoons extra-virgin olive oil plus extra to drizzle
- Carbohydrate 99.4350147205786 g
- Cholesterol 5.50000000464943 mg
- Fat 7.54503926286913 g
- Fiber 12.0115876230075 g
- Protein 17.375220482339 g
- Saturated Fat 2.22364068297255 g
- Serving Size 1 1 Serving (431g)
- Sodium 1251.47215679099 mg
- Sugar 87.4234270975711 g
- Trans Fat 0.88685039806579 g
- Calories 525 calories
Step-by-step
- Preheat oven to 400°F.
- In the meantime, cut the potatoes into 1 inch chunks; peel, de-root, de-stem and cut onions into quarters and place cut potatoes and cut onions into a 1-gallon zip-top plastic bag. Seal the bag and massage bag to separate onion sections and evenly distribute the potatoes and onions.
- In the bowl of a medium sized food processor place rosemary leaves, parsley leaves, paprika, garlic cloves, bread crumbs, parmesan cheese, black pepper, and salt and process until ingredients form a thoroughly blended herb/spice mixture.
- Add the herb/spice mixture to the plastic bag containing the onions and potatoes, re-seal and shake to thoroughly coat the onion and potato slices with the mixture.
- Spread 2 tablespoons of olive oil over the bottom of an oven-safe, rectangular glass baking dish. Evenly distribute the coated potato/onion mixture into the baking dish; sprinkle any excess herb/spice mixture over the potato/onions and drizzle additional olive oil over the mixture.
- Place the baking dish in the oven and bake, turning potatoes and onions about every 15 minutes, until the potatoes are golden brown and crispy and the onions have begun to caramelize, about 1 hour.
- Serve as an accompaniment for your favorite meat, poultry, or fish dish.
Crisp edges shatter under the fork while the interior surrenders to a dense, steaming tenderness, carrying the sharp perfume of toasted rosemary and garlic. Achieving this contrast relies on managing moisture and heat distribution within a cramped baking vessel. When root vegetables release water during the initial stages of baking, trapped steam can turn crisp coatings soggy. Combat this by utilizing a heavy glass baking dish that retains thermal mass, ensuring steady bottom heat without scorching the dairy solids present in the coating.
Managing Thermal Zones and Turn Intervals
Set the oven precisely to 400°F to initiate immediate browning of the breadcrumb and parmesan crust. Turning the potato chunks every 15 minutes redistributes the accumulated fat and exposes untouched surfaces to the direct radiant heat of the upper oven coils. Watch for the onions to shift from opaque wedges into translucent, deeply browned ribbons, which signals that the sugars have caramelized properly. If the crust darkens too quickly before the potato interiors soften completely, tent the glass dish loosely with aluminum foil for the middle twenty minutes of cooking.
- Ensure the potato chunks are cut uniformly to one-inch cubes so thermal conductivity remains consistent across every piece.
- Store leftover roasted portions in an airtight glass container for up to three days, though the crisp crumb coating will soften upon refrigeration.
- Reheat refrigerated remnants in a dry skillet over medium heat rather than a microwave to restore exterior crispness.
