Best Crispy Onion Potatoes Recipes

FRENCH ONION DOMINO POTATOES ARE CRISPY, CRUNCHY, CHEESY, AND PRACTICALLY PERFECT

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Trim the ends from 2 pounds medium russet potatoes. Trim all 4 long sides of each potato so that each potato is shaped like a brick without any skin. Using a mandoline, cut the potatoes lengthwise into 1/6-inch-thick slices, being careful as you glide the potato across the blade, not only of your fingers but also applying enough pressure to ensure an even slice.
• Place the potato slices in a large bowl. Drizzle with 3 tablespoons of the olive oil or clarified butter and season with 1/2 teaspoon of the kosher salt. Toss well to coat the slices evenly with the oil and salt.
• Position the baking sheet with a longer side closer to you. Arrange the potato slices across the baking sheet in 3 rows: For each row, shingle 1/3 of the slices (15 to 18), overlapping each slice by 1/2-inch. Drizzle the potatoes with any remaining olive oil left in the bowl.
• Bake until the potatoes are golden-brown with crispy edges and knife tender, about 40 minutes. Meanwhile, cook the onions.
• Halve 2 medium yellow onions and thinly slice with the grain (about 6 cups). Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering. Add the onions and remaining 3/4 teaspoon kosher salt and cook, stirring often, until the onions are beginning to soften, about 9 minutes.
• Reduce the heat to low and continue cooking, stirring often, until the onions are deep golden-brown, 30 to 35 minutes more. Meanwhile, grate 4 ounces Gruyère cheese on the large holes of a box grater if needed (1 cup).
• Add 1/4 cup dry sherry and 1 tablespoon unsalted butter to the onions. Cook, stirring frequently, until the mixture is the consistency of marmalade, about 1 minute.
• When the potatoes are ready, remove the baking sheet from the oven. Increase the oven temperature to 500°F.
• Spread the onion marmalade evenly over the shingled potatoes and sprinkle with the cheese. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, about 5 minutes. Let cool for 5 minutes before using kitchen shears or a sharp knife to cut into squares.

CRISPY ONION POTATOES

Steps:

• Blend soup mix, oil, butter, herbs and pepper together in an ungreased 13"x9" baking pan. Add potatoes; stir to coat. Bake at 400 degrees for one hour, or until potatoes are tender and golden. Sprinkle with parsley, if desired. Tip: Set out a guest book when guests come to dinner! They'll feel honored to sign it and you'll have a special memento. Include the menu served too...it'll make planning future dinners easier.