This isn’t so much a recipe as a method of preparing potatoes, so I’ve been reluctant to post it until now.  I make them quite often, and they’re always a big hit.  Crispy on the outside, soft on the inside, with brown pieces of onion here and there…my mom thinks they are very post-worthy, and how am I to argue with that?  So, at her request, here it is.

Use a deep dish, heavy-bottomed baking pan.  If you want to do these on the grill, make sure it is flame proof.  I use an enamel coated cast iron pan for this.

Ingredients:
Enough red-skin potatoes to cover bottom of pan, quartered
(Baby potatoes work better, but you can use larger potatoes if that’s what you have.  Just make sure to cut them into small enough pieces.)
A yellow onion, cut into strips
Sea salt
Fresh ground pepper
Extra virgin olive oil

Directions:
Preheat your grill on high or your oven to 450°.

Place potatoes and onion in pan. Sprinkle with a bit of salt and pepper. Drizzle generously with olive oil.  Place the pan on the grate of the grill and close the lid, or place in the oven.  About every 10 minutes, turn the potatoes with a spatula. Continue cooking until well browned, about 40 minutes.

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