- 5 lb Gold potatoes, peeled
- 4 c Thin-sliced onions (approx 1 1/3 large yellow onions)
- 8 tbsp. (1 stick) unsalted butter
- Salt and pepper, to taste
- Preheat oven to 400 F. Using a mandoline or a very sharp knife and a lot of patience, thin-slice onions, ideally to 1-2mm thick. Set aside while you slice the potatoes to the same thinness. Set aside.
- In a large, heavy pot, over medium heat, melt butter and add onions. Stirring often, sauté onions until they are translucent, about 5-8 minutes. Remove onions from heat and add the sliced potatoes. Mix in to distribute the onions evenly. Salt and pepper during your mixing process. You will need to taste the potatoes to be sure you are adding enough, but not too much, salt and pepper, and it is to your liking. I probably added 1 tsp salt and 1/2 tsp pepper. But salt to your own taste.
- Line a cast-iron skillet or heavy baking pan (ceramic or dark metal, as long as it is on the heavy side) with parchment paper. Pour the potatoes and onions into the pan, trying to evenly distribute the onions. Place a round of parchment paper over the top of the pan. Roast potatoes in the oven for about 1 hr, 45 minutes. They are done when a skewer or pick goes completely through them with no resistance. Remove the parchment and broil 5-10 minutes until the top is crispy.
- Cool to room temperature. Using a spatula, press the potatoes down gently until the top is relatively flat. This should change the height 1/4-1/2 inch, so just slightly. Replace the parchment paper over the top, then cover the pan with foil. Place in the refrigerator overnight.
- When ready to serve, preheat oven to 400 F. Remove potatoes from refrigerator and remove foil and parchment. Run a knife around the pan between the potatoes and the pan edge several times to be sure it is loose. Invert pan over a flat surface like a large plate or a cutting board. Slice potatoes into 12 wedges, and place each wedge on a parchment (or butter-covered) baking sheet. Bake 15-18 minutes. Serve to rave reviews. Enjoy!
- You can keep unbaked wedges or uncut portions of the potato round in the refrigerator up to a week if covered tightly in plastic.