Roast Potatoes and Onions

By Jacques Pepin

Total Time
50 minutes
Rating
4(55)
Notes
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Featured in: THE PURPOSEFUL COOK; A Hearty, Economical Meal Made With Local Produce

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Ingredients

Yield:6 servings
  • 6baking or all-purpose potatoes (about 8 ounces each), left unpeeled but washed and any dark or damaged spots removed
  • 6onions (about 5 ounces each), left unpeeled
  • 3tablespoons peanut or safflower oil
  • ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

242 calories; 7 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 5 grams protein; 209 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Split potatoes in half lengthwise and cut onions in half crosswise.

  3. Step 3

    Pour oil on a jellyroll pan, preferably aluminum. Sprinkle salt over potatoes and onions; place them cut side down in one layer on oiled pan.

  4. Step 4

    Place the pan on the bottom rack of the oven (or if you want the undersides of your vegetables very crusty, on the oven floor). Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top and dark brown on the underside.

  5. Step 5

    Set aside for 10 minutes. Remove the onion skins; lift the vegetables with a spatula, and serve.

Ratings

4 out of 5
55 user ratings
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Cooking Notes

Jay G.

These were delicious and easy. Onions were silky and the potatoes had a lovely salt crust.

Prairiedogg

January 18, 2021 pretty good, but mashed taters are more better Well, I didn't have 8 oz taters nor 5 oz onions, and no peanut or safflower oil so I improvised. 2 taters cut pole to pole 1 onion cut along the equator olive oil salt ate with roast chicken with a mustard sauce très bien

Jay G.

These were delicious and easy. Onions were silky and the potatoes had a lovely salt crust.

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