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Issue 565: Crispy Onion-Topped Potatoes

Miriam Pascal

You say potato, I say potato

Wednesday, November 08, 2017


Text, styling and photography by Miriam Pascal

This potato idea just came to me one day, and I was so excited to try it and see if it was as good in reality as it was in my imagination. Well, let me tell you — it was even better! My brother came over just as they were coming out of the oven, and he couldn’t stop noshing on them. He wasn’t alone — these potatoes are incredibly delicious.

Yields 8 servings

  • ¼ cup canola oil
  • ¼ cup honey
  • ¼ cup mustard
  • 1 tea spoon onion powder
  • 1 tea spoon garlic powder
  • 1½ teaspoons kosher salt
  • 6-8 Yukon Gold potatoes, peeled and sliced
  • 1½ - 2 cups crispy onions, such as French’s


Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside. In a large bowl, whisk together oil, honey, mustard, onion powder, garlic powder, and salt until combined. Add potato slices; toss to coat. Arrange on baking sheet in a single layer; sprinkle crispy onions over the potatoes, ensuring each potato slice has onions on it.

Bake, uncovered, for 40 minutes, until potatoes are soft and onions are crispy.

Plan Ahead These potatoes are best enjoyed fresh. If reheating them within a day or two after preparing, make sure to do so uncovered, or the onions will become soggy.

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