Sometimes simple ingredients cooked correctly are more than the sum of the parts. The potatoes sweat first in the foil, so the end result is tender, crispy and full of flavor. Don’t count on leftovers.
potatoes with red onion and thyme.
- 4 medium to large potatoes, peeled, sliced 1/8" thick
- One large or 2 medium red onion, sliced 1/8" thick
- 4 sprigs of fresh thyme, leaves removed
- 1/2 cup olive oil
- 1/2 tsp black pepper
- Salt to taste
- After peeling and slicing the potatoes, place them in cold water while preparing the rest of the ingredients. In a large bowl mix red onion, thyme, oil, salt and pepper. Tear off 4 strips of foil about 20" long, grease the foil with a thin layer of oil. Add drained potatoes to onion mixture and divide up onto the 4 pieces of foil. Fold over edges to make flat packages, seal tightly. Roast for around 30 minutes on a heavy metal baking tray, turning a few times. Before the potatoes start to stick to the foil, remove from packages and return to tray. Roast for another 15 to 30 minutes until golden brown.