My mom used to make this and it was delicious!

Craving crispy potatoes and tender onions without the deep fryer? This recipe delivers! Skip the mess and indulge in oven-fried potatoes and onions bursting with flavor. The “Potato Crescendo” and “Onion Overture” come together for a perfect harmony of savory and sweet in under 40 minutes.

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Ingredients:

Potato Crescendo:

Ingredients Quantity
Russet potatoes, peeled and sliced 4 large
Olive oil 1/4 cup
Garlic powder 1 teaspoon
Paprika 1 teaspoon
Salt and pepper to taste
Ingredients Quantity
Onions, thinly sliced 2 large
Balsamic vinegar 2 tablespoons
Honey 1 tablespoon
Olive oil 2 tablespoons
Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).

  2. Prepare the Potato Crescendo:

    • In a large bowl, toss together the sliced russet potatoes (4 large), olive oil (1/4 cup), garlic powder (1 teaspoon), paprika (1 teaspoon), and salt and pepper (to taste). Make sure all the potato slices are well coated with the seasoning.
  3. Marinate the Onion Overture:

    • In a separate bowl, whisk together the balsamic vinegar (2 tablespoons), honey (1 tablespoon), olive oil (2 tablespoons), salt and pepper (to taste).
    • Add the thinly sliced onions (2 large) to the marinade and toss to coat them evenly.
  4. Assemble and Bake:

    • Spread the seasoned potato slices in a single layer on a baking sheet.
    • Generously sprinkle the marinated onions over the potatoes.
    • Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the potatoes are golden brown and crispy.
  5. Enjoy!

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