BAKED POTATOES WITH ROASTED ONIONS AND SOUR CREAM
I don't know what it is about these potatoes, from the cookbook Second Helpings from Union Square Cafe, that is so good. Roasting them in sea salt in a cast iron skillet just does....something. I love preparing this recipe; it's almost like a ritual! :) Preparation and cooking times are close guesstimates. I hope you enjoy these as much as I do!
Provided by GoKittenGo
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees Farenheit.
- Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet.
- Pour the olive oil into a medium bowl.
- Dip onion in oil to coat all over.
- Place onion on salt in the center of the skillet, and roast in oven for 10 minutes.
- Coat the potatoes with the remaining oil and set them around the onion in the skillet.
- Roast until the onion is tender and potatoes are cooked through, about an hour and 10 minutes.
- Using tongs or a kitchen spoon, transfer the onion to a cutting board.
- Measure 1/4 teaspoon of salt from the skillet and set aside.
- Turn off the oven, and return the skillet with the potatoes to the oven, leaving door slightly ajar.
- Peel and coursely chop the onion.
- Transfer to a small bowl and season with the reserved salt.
- Place the potatoes on a serving platter, split and open each.
- Spoon one-quarter of the salted onion into each potato.
- Top with sour cream, serve hot.
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