Crispy Potatoes with Caramelized Onion

Ingredients

• 2 pounds Russet Potatoes (peeled and cut into 1‑inch cubes)
• 1 large Yellow Onion (thinly sliced)
• 3 tablespoons Olive Oil (extra‑virgin, for roasting potatoes)
• 2 tablespoons Unsalted Butter (cut into small pieces, for caramelizing onions)
• 1 teaspoon Fresh Thyme (leaves stripped, optional herb for potatoes)
• 1 teaspoon Sea Salt (plus extra for finishing)
• ½ teaspoon Freshly Ground Black Pepper (adjust to taste)

Instructions

1. Prep Potatoes

   Wash, peel, and cut the russet potatoes into uniform 1‑inch cubes. Place them in a large mixing bowl and rinse under cold water to remove excess starch, then pat dry with a clean kitchen towel.

   Time: PT5M

2. Season and Oil Potatoes

   Add 3 Tbsp olive oil, 1 tsp sea salt, ½ tsp black pepper, and the thyme leaves to the bowl. Toss until every cube is lightly coated.

   Time: PT3M

3. Roast Potatoes

   Spread the seasoned potatoes in a single layer on a baking sheet. Roast in a pre‑heated oven at 425°F for 30 minutes, turning once halfway through for even browning.

   Time: PT30M

   Temperature: 425°F

4. Caramelize Onion

   While potatoes roast, heat a large skillet over medium‑low heat. Add 2 Tbsp butter and let it melt, then add the sliced onion. Sprinkle a pinch of salt and cook, stirring occasionally, for 15 minutes until the onion is deep golden and sweet.

   Time: PT15M

5. Combine and Finish

   When the potatoes are crisp and golden, remove them from the oven. Transfer to a serving platter, top with the caramelized onions, and finish with a light drizzle of olive oil and a sprinkle of flaky sea salt.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

38 g

Fat

15 g

Fiber

4 g