Wednesday, April 16, 2014

Baked breakfast potatoes with onions from Chef Eric Crowley

These potatoes would be great for any special occasion-or just because you want to surprise your family with something delicious! For more information about Chef Eric, visit his website Culinary Classroom. For more of his amazing recipes, please click HERE and HERE.

Baked Breakfast Potatoes with Onions
Yield: 4–6 Servings
  • Red bliss potatoes, 2 pounds 
  • Olive oil, 2 Tablespoons 
  • Onion, chopped, 1/2 cup 
  • Salt, 1 Tablespoon 
  • Pepper, 1 ½ teaspoons 
1. In a large bowl, combine the oil and onions. Season well with salt and pepper.
2. Preheat an oven to 450 degrees. Wash and dry the potatoes. Peel if desired. If the potatoes are large, cut them into halves or quarters.
3. Toss the potatoes in the oil mixture, making sure that the potatoes are coated in oil. Add more oil, if needed.
4. Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.
5. Roast until the potatoes are tender, about 45 minutes to an hour. Serve.

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