Description
Crispy-edged potatoes and sweet caramelized onions make a perfect side. Simple to make, but impressive enough for any meal.
Ingredients
Units
Scale
- 2 lbs (907 g) red potatoes
- 3 lbs (1361 g) big yellow onions
- 1 tsp yellow mustard seeds
- 1 tbsp fresh parsley
- 8 tbsp unsalted butter
- 1 dash black pepper
- table salt
Instructions
- Brush potatoes under running water, cut into rings, and rinse to remove starch.
- Submerge potatoes in medium-hot water for at least 1 hour.
For the Caramelized Onions
- Peel and slice onions.
- In a skillet, melt 2 tbsp butter, add 2 pinches of salt and optional yellow mustard seeds.
- Cook onions over medium-low heat until golden brown and caramelized, stirring occasionally.
For Roasting Potatoes
- Preheat oven to 450°F (230°C).
- Melt 6 tbsp butter in a pot over medium heat.
- Rinse and dry potatoes.
- Season potatoes with melted butter and place on a parchment-lined baking tray.
- Season with salt and bake until golden brown, flipping and salting halfway.
- Use broiler to brown and crisp, watching parchment paper carefully to prevent fire.
For Finishing and Serving
- Add roasted potatoes to the pan with caramelized onions.
- Bake for 10 more minutes at 355°F (180°C).
- Garnish with minced parsley and black pepper.
- Serve immediately.
Notes
- For crispier potatoes, soak them in cold water for at least 30 minutes before cooking to remove excess starch.
- If you don’t have yellow mustard seeds, omit them or substitute with a pinch of Dijon mustard for a slightly different flavor profile.
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to restore crispness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 40