Recipe Instructions:
2 pounds red or yellow potatoes
1/2 medium onion (about 2 ounces)
1 head garlic
1/2 cup frying oil (we use grapeseed)
1 to 2 teaspoons salt
1/2 teaspoon paprika
1 teaspoon freshly ground black pepper
Heat your oven to 475° F.
Wash your potatoes, then cut into approximately 1-inch chunks (peeling if desired).
Place all remaining ingredients in a food processor, blender, or cup for use with an immersion blender. Purée.
Toss potatoes with the onion mixture until thoroughly coated. You might have extra mix leftover if you used a large onion. Do not skimp on the coating; you want it *almost* too-wet looking.
Spread evenly on a baking sheet (or two). Make sure the potatoes are evenly spread so they cook uniformly; I've always found it easier to use 2 pans with fewer spuds each than to cram them all on one.
Roast in the hot oven until deeply browned and smelling fragrant. I start checking for doneness around the 30-minute mark to ensure they don't burn. If you had to use two pans and put them on two racks, make sure to rotate after 20 minutes or so.
Serve immediately with ketchup, or my favorite: a 30/30/30 mix of ketchup, mustard, and horseradish cream.
