Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, diced into 3/4-inch cubes
  • 1 large yellow onion, sliced into thick half-moons
  • 3 tbsp avocado oil or beef tallow
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Peel (optional) and dice the potatoes into uniform 3/4-inch cubes. Place them in a bowl of cold water for 10 minutes to remove excess surface starch.
  2. Drain the potatoes and pat them bone-dry with a lint-free kitchen towel. This is critical for achieving a crispy texture.
  3. Place an empty extra-large rimmed baking sheet in the oven and preheat to 425°F (220°C).
  4. In a large bowl, toss the dried potatoes with 2 tablespoons of the oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  5. Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer. Roast for 20 minutes.
  6. Toss the sliced onions with the remaining 1 tablespoon of oil. Add them to the baking sheet, flipping the potatoes with a metal fish turner.
  7. Roast for an additional 15 minutes or until the potatoes are mahogany-brown and the onions are caramelized.