Friday, January 21, 2011

Roasted Potatoes and Onions

This is a "set it and forget it" dish, except that what you set is a hot oven. Please do not forget that you have chained fire inside a box. You should totally cook this when your house is unseasonably cold, faithful readers who either do not currently possess a stove or live in Hawaii. We're 2/3 through a NaBloPoMo. Cut me some slack.

Generously oil a cookie sheet or 11x13 pan. Wash and cut 3 pounds of non-Russet potatoes (I threw in some sweet potatoes, because I buy them compulsively.) into chunks that are coincidentally about half the size of a baby potato. Dump into the pan. Cut one large onion into 1/4 inch thick slices and dump on top of the potatoes. Sprinkle with 1 tsp. salt and 1 tsp. sugar.

Bake in a 400 degree oven for about an hour, or until the potatoes are tender and the onions are really really tasty. Eat.

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