Baked breakfast potatoes with onions from Chef Eric Crowley

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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.

Baked Breakfast Potatoes with Onions
Yield: 4–6 Servings
Ingredients
  • Red bliss potatoes, 2 pounds 
  • Olive oil, 2 Tablespoons 
  • Onion, chopped, 1/2 cup 
  • Salt, 1 Tablespoon 
  • Pepper, 1 ½ teaspoons 
Method: 
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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