Breakfast Potatoes

Recipe adapted from Maxine Siu, Plow, San Francisco

Breakfast Potatoes
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Breakfast Potatoes from Maxine Siu, Plow, San Francisco
Servings
4
servings
Ingredients
  • ½ cup plus 2 tablespoons extra-virgin olive oil, divided 2 medium yellow onions, cut into ¼-inch-thick slices 2 pounds potatoes (most any kind will do), cut into 1-inch pieces About 3 tablespoons salt 1½ teaspoons fresh rosemary leaves (from about 1 sprig), chopped 1½ teaspoons fresh thyme leaves (from about 8 sprigs), chopped
Directions
  1. Preheat the oven to 400°.
  2. In a medium skillet, heat 2 tablespoons olive oil over medium-high heat until the oil shimmers. Add the onions and increase the heat to high. Cook, stirring occasionally, until the onions caramelize a bit and are tender, about 10 minutes. Reserve.
  3. Add the remaining ½ cup olive oil to a large rimmed baking sheet and place in the oven.
  4. Fill a large saucepan with water and bring to a boil. Add the salt and potatoes, and reduce the heat to medium. Simmer until the potatoes are just tender, about 5 minutes.
  5. Drain the potatoes well, then lightly smash them with the flat side of a chef's knife. Add the smashed potatoes to the heated, olive-oil-coated pan. Roast, stirring once or twice, until the potatoes turn golden-brown and crisp, about 15 to 20 minutes.
  6. Toss the potatoes with the rosemary, thyme and reserved caramelized onions. Serve immediately.
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