Greek-Style Roasted Potatoes
Serves two (recipe is easily doubled).
3 medium potatoes (Yukon Golds are delicious, but all-purpose spuds are fine too)
1 onion, peeled and sliced
2 T. olive oil
Pinch of sea salt*
A few grinds of black pepper
Chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Wash and peel potatoes. Cut each potato in half lengthwise, then cut each half into 3 wedges. Dry with a paper towel. Place in a bowl along with the onion slices, and pour the olive oil over the top. Season with sea salt and black pepper and mix to coat the potatoes well.
Line a shallow rimmed baking sheet with foil. (You will not get good results if you use a baking dish with high sides). Spread the potato mixture in a single layer on the baking sheet.
Bake for 35 minutes, or until potatoes have a nice, crispy golden crust. Check on the potatoes once or twice during the baking process to be sure they’re browning evenly and the onions are not burning. Give them a stir if necessary. Sprinkle with chopped flat-leaf parsley.
*Instead of salt and pepper, you may sprinkle with a couple of teaspoons of All-Purpose Greek-Style Seasoning during the last 5 minutes of cooking (spices may burn if added earlier).