Here’s a fool-proof easy way to get crispy onion roasted potatoes. You are not alone if you try and try to get your roasted potatoes crispy but inevitably end up with undercooked or dried out spuds. It’s frustrating to fall short on a simple side dish when it just seems so simple to make. The secret is a two-step cooking process. First a quick boil to soften the potatoes, then roasting in hot dry heat to crisp up. It’s a bit more work but guaranteed success.
Cooking secret #1: Cook the potatoes twice. First boil until partially done, then roast with the rest of the ingredients. This will keep the inside soft and the outside crispy. It’s an extra step, but still only a half an hour of cooking time.
Cooking secret #2: When roasting the potatoes, it’s important to give them a lot of room to cook. If they’re bunched together, the heat won’t distribute evenly, essentially steaming them. It’s always a good idea to cook the potatoes in a large, rimmed baking sheet, then transferring to a serving platter.
The other stuff: With only 4 ingredients, there is no room to skimp on quality. Make sure your onion is firm with lots of layers of skin to peel away before reaching the onion. Only use good quality olive oil. How to tell? Taste it and you’ll know. Salt comes in lots of shapes, sizes and (shockingly) flavors. Toss the uncooked potatoes with fine sea salt. Finish the dish with flaky or grainy salt. Fine, small grain salt is better for cooking because it mixes well with the other ingredients. Flaky or coarse salt is better sprinkled on a finished dish. It adds a flavor punch and a little crunch all in one bite.
- ¼ cup good quality olive oil
- 2 pounds small potatoes, cut in half (new potatoes are good!)
- 1 medium onion, cut in half and thinly sliced
- 2 teaspoons fine sea salt, divided
- Flaky salt (Maldon) for finishing (or more fine sea salt)
- Preheat oven to 450 degrees. Place olive oil in a large rimmed baking sheet and place in the oven as it pre-heats.
- Bring a large pot of water to a boil. Add 1 teaspoon of salt and the potatoes. Once the water is boiling again (adding the potatoes naturally lowers the heat), continue to cook for 5 minutes to partially cook through. Drain in a colander.
- Add potatoes, onions and 1 teaspoon of salt onto the heated oil in the baking sheet. Gently toss then spread out so there’s lots of room for the potatoes to cook. Bake for 25 minutes until potatoes are golden brown and onions are dark and crispy.