Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 2 large red or yellow onions, peeled and cut into thick 1-inch wedges
  • 3 tbsp extra virgin olive oil
  • 1.5 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried rosemary or thyme
  • 1/2 tsp smoked paprika
  • 3 cloves garlic, smashed
  • 1 tbsp unsalted grass-fed butter, melted
  • 1 tbsp fresh Italian parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Thoroughly pat the diced potatoes dry with a lint-free kitchen towel to remove surface starch and moisture.
  2. In a large mixing bowl, toss the potato cubes and onion wedges with olive oil, salt, pepper, dried herbs, and smoked paprika until every piece is evenly coated.
  3. Spread the vegetables onto an extra-large rimmed baking sheet in a single layer, ensuring no pieces overlap to allow for proper air circulation.
  4. Place the pan on the center rack and roast for 25 minutes undisturbed to develop the initial crust.
  5. Remove the pan briefly to toss the vegetables with a metal spatula. Add the smashed garlic cloves to the pan and return to the oven for an additional 15 minutes, or until potatoes are mahogany brown and crisp.
  6. Drizzle the melted butter over the hot vegetables and toss gently. Garnish with fresh chopped parsley and a pinch of flaky sea salt before serving.