Buzz Summer Camp Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Potatoes with Onions

Adapted from Robert Del Grande’s recipe

Ingredients: 

1 medium onion, peeled and sliced thin
Olive oil 
4 gold potatoes, peeled and sliced ⅛-inch thick 
Kosher salt 
Freshly cracked black pepper
Fennel seed 
Fresh rosemary (optional)

Recipe directions: 

Preheat oven to 375 degrees. Coat a 9-by-11 pan with olive oil. Spread the onions evenly on the bottom of the pan and season them with salt and pepper. Layer potatoes on top and sprinkle with fennel seed. Season with salt and pepper to taste. Drizzle more olive oil and bake until the potatoes are almost tender. If desired, this is the time to sprinkle fresh rosemary (or even fresh thyme) on top of the potatoes if desired. Cook until the potatoes are fork-tender and lightly golden brown, about 30 minutes. Serves 4. 

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