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Roasting of Walla Walla Sweets and Potatoes
Category: Potatoes
Serves: 6
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Ingredients:
3 large Walla Walla Sweet Onions (each approximately 1/4 lb.) 2 T. vegetable oil 3 or 4 medium Russet potatoes, scrubbed but unpeeled, cut into 1/4” to 1/2” dice (4 c.) 1/4 t. salt 1/8 t. freshly ground black pepper
Directions:
Halve each onion lengthwise (through the top and root ends) and peel. Dig into the center of each half onion with a metal spoon. Scoop out the flesh leaving a 1/2” thick shell. Chop the inner flesh to measure 2 c. and set aside. Heat oil in nonstick skillet, add the chopped onions and potatoes, salt and pepper and sauté over medium-high heat, stirring occasionally, about 5 minutes, or just until the onion begins to soften. Preheat the oven to 375°. Oil a rectangular baking dish that is large enough for the onions and the remaining potato mixture. Arrange the 6 scooped-out onion halves in the dish and spoon about 1/2 c. of the potato mixture in each, and then arrange the remaining mixture around the shells to form a layer less than 1” thick. Bake for 1 hour or until potatoes are thoroughly cooked and deeply browned.