Pan Roasted Potatoes
Plan on 2 1/2 hours, possibly longer depending on the oven temperature based on what else is in the oven at the same time.
Ingredients:
4 lbs potatoes
9 small onions or the equivalent
sea salt/ ground pepper/olive oil
Procedure:
1. Preheat oven to 375 degrees. Once oven is hot put in casserole dishes. Bring to boil at least 4 cups of water.
2. Wash, scrub, remove dark spots and slice potatoes into irregular size slices no thicker than 1/2.
3. Peel and cut into quarters 9 small onions or 3 large.
4. Put potatoes and onions in a large bowl, add 1/2 t. sea salt, nearly as much ground pepper, pour Olive oil over the top and with a large spoon mix potatoes and onions until evely coated by scooping down to the bottom of the bowl and bringing that batch up to the top.
 | 4. Here is a photograph of potatoes ready for the oven. These three dishes occupy the entire top shelf of my oven leaving the bottom shelf free. Before you put them in the oven add boiling water to 1/2" depth which should just barely cover a 1/2" slice lieing on the bottom of the dish. When the water is completely absorbed which at 375 degrees is about 1 1/4 hours turn oven down to 300 and continue cooking another 45 minutes until potatoes are soft and onions slightly caramelized. Edges of potatoes should turn a bit darker. |
 | 5. Finished 4 lbs of potatoes. Pot on the stove has cooked chicken. Pieces will be put on top of the potatoes for the last 30 minutes of cooking. This oven step does not cook the chicken as much as dry it up and give the outside a bit of color and texture. |
