Skin-on Kennebec potatoes roast until crisp and golden, then meet sweet, slowly caramelized candy onions. Keep the onions in their own skillet while the potatoes roast, and combine just before serving.
Serves: 4 as a vegetable side Prep: 15 minutes Cook: 40–45 minutes Total: 60 minutes
Ingredients
- 2 lb (900 g) Kennebec white potatoes, scrubbed, skin left on, cut into ¾-inch cubes
- 1 lb (450 g) candy onions, about 2 medium-large onions, peeled, halved and sliced ¼ inch thick
- 3 tablespoons olive oil, divided: 2 tablespoons for the potatoes and 1 tablespoon for the onions
- 1 teaspoon fine sea salt, divided: ¾ teaspoon for the potatoes and ¼ teaspoon for the onions
- ½ teaspoon freshly ground black pepper, divided equally between potatoes and onions
- Up to ¼ cup water, added to the onions 1 tablespoon at a time only if needed
- 1 teaspoon fresh thyme leaves, optional
Method
- Heat the oven and dry the potatoes. Heat the oven to 425°F (220°C). Pat the cut potatoes thoroughly dry with a clean towel. On a large rimmed baking sheet, toss them with 2 tablespoons olive oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread in a single layer with a little space between pieces; use a second sheet if they would otherwise be crowded.
- Start the onions separately. Heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the onions and remaining ¼ teaspoon salt. Cook for 5 minutes, stirring often, then reduce to medium-low. Cook for another 30–35 minutes, stirring every few minutes, until soft and deeply golden. If the pan begins to catch or the onions brown too quickly, lower the heat and add water 1 tablespoon at a time, scraping up the browned bits. Let any added water evaporate. Stir in the remaining ¼ teaspoon pepper.
- Roast until crisp. While the onions cook, roast the potatoes for 35–45 minutes, turning them after 20 minutes. If using two sheets, swap their rack positions when turning. They are ready when their edges are golden and crisp and a knife slips easily into the centers.
- Combine and serve. Transfer the hot potatoes to a serving bowl and gently fold in the caramelized onions just before serving, so the potato edges stay as crisp as possible. Sprinkle with the optional thyme and serve immediately. This is a vegetable-focused side; bread or a simple green salad is an optional accompaniment.
Optional market addition
For a buttery finish, replace the tablespoon of oil used for the onions with 1 tablespoon cultured butter.
Cook's note
The onions need time, not added sugar. Start them as soon as the potatoes are prepared so both components finish together. This recipe is naturally vegan.
