2.5 lbs Yukon Gold or Russet potatoes, scrubbed and sliced into ½-inch rounds
2 large yellow or sweet onions, thinly sliced
3–4 cloves garlic, thinly sliced
4 tbsp olive oil (divided)
To taste: Kosher salt and freshly cracked black pepper
Optional: Fresh thyme or rosemary leaves
Instructions
1. Caramelize the Onions & Garlic
Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes until the onions turn a deep golden brown and become sweet.
In the final 2 minutes of cooking, stir in the sliced garlic and cook just until fragrant. Remove the skillet from heat and set aside.
2. Roast the Potatoes
Preheat your oven to 400°F (200°C).
In a large bowl, toss the potato rounds with the remaining 2 tablespoons of olive oil, salt, pepper, and optional fresh herbs until evenly coated.
Arrange the potato slices in a single layer on a parchment-lined baking sheet.
Roast for 30–35 minutes, turning the slices over halfway through, until they are beautifully golden and crisp on the edges.
3. Combine and Bake
Transfer the crispy roasted potatoes into a lightly greased baking dish (similar to the pink baker shown in image_a25d25.jpg).
Gently layer and fold in the caramelized onions and garlic so they are woven throughout the potatoes.
Return the baking dish to the oven for 5–7 minutes to allow the flavors to fuse together perfectly.
