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Baked Potatoes and Onions · GialloZafferano.com

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  Speaker 1: Baked potatoes and onions bring a golden color, a crispy texture,
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  Speaker 1: and a soft center. They suit family dinners, holiday spreads,
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  Speaker 1: and simple everyday meals. You enjoy the sweet flavor of
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  Speaker 1: caramelized onions with savory potatoes, perfect with grilled meat, roast chicken,
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  Speaker 1: or vegetarian main courses. For four servings, you need about
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  Speaker 1: 10 minutes for preparation and about 40 minutes for cooking.
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  Speaker 1: Ingredients for four people. Potatoes, 2.2 pounds, that is one kilogram.
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  Speaker 1: Red onions, 0.9 pound, that is 400 grams. Extra virgin
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  Speaker 1: olive oil, 5 1⁄2 tablespoons, that is 80 grams. Fine salt,
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  Speaker 1: as needed. Rosemary, as needed. You start with the potatoes.
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  Speaker 1: You peel the potatoes and cut them in half. You
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  Speaker 1: then cut each half into wedges. You repeat this operation
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  Speaker 1: for all the potatoes. You place all the wedges in
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  Speaker 1: a large bowl. You now prepare the onions. You peel
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  Speaker 1: the red onions. You slice them thinly. You add the
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  Speaker 1: sliced onions to the bowl with the potatoes. You season
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  Speaker 1: the mixture. You add three tablespoons of extra virgin olive oil.
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  Speaker 1: You add chopped rosemary in the quantity you prefer. You
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  Speaker 1: add fine salt as needed. You mix everything very well
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  Speaker 1: so that potatoes and onions are evenly coated. You prepare
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  Speaker 1: the baking sheet. You line a baking sheet with parchment paper.
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  Speaker 1: You transfer the potatoes and onions onto the baking sheet.
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  Speaker 1: You distribute them in an even layer without overlapping the
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  Speaker 1: pieces so they roast evenly. You heat the oven. You
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  Speaker 1: preheat a static oven to 392 degrees Fahrenheit. You place
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  Speaker 1: the baking sheet in the hot oven. You bake for
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  Speaker 1: about 40 minutes. Halfway through cooking, you gently stir the
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  Speaker 1: potatoes and onions. You continue baking until the potatoes are
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  Speaker 1: golden and crispy on the outside and tender inside. When
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  Speaker 1: the potatoes and onions are ready, you remove the baking
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  Speaker 1: sheet from the oven. You serve the baked potatoes and
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  Speaker 1: onions hot. You drizzle the remaining three tablespoons of extra
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  Speaker 1: virgin olive oil over them just before serving. For storage,
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  Speaker 1: you place any leftover baked potatoes and onions in an
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  Speaker 1: airtight container. You keep them in the refrigerator for a
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  Speaker 1: maximum of one to two days. When you serve them again,
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  Speaker 1: you reheat them in a static or convection oven at
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  Speaker 1: a moderate temperature, so they regain their crispiness, avoiding the microwave,
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  Speaker 1: which would make them soft. You now have a simple,
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  Speaker 1: reliable side dish of baked potatoes and onions, with crispy edges,
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  Speaker 1: tender centers, and the sweet, savory taste of onion and rosemary.