The title says it all here. These are my favorite! It’s important not to overcook these; you don’t want them turning to mush. The top pieces should brown, but once you can pierce them with a fork without too much effort, it’s time to stop!
4 lbs washed or peeled potatoes, cut into ~1 inch squares (yellow or red potatoes are really good, but any kind will do)
1 large onion, chopped
1/3C extra virgin olive oil (if you don’t have olive oil on hand substitute any oil but cut to 1/4 C)
1 tbsp salt, or to taste
fresh cracked pepper
Preheat oven to 400 degrees.
Mix everything together in dutch oven, or any large oven pan. Bake uncovered for ~40 minutes. Stir, and then continue to cook until potatoes are cooked through, probably another 10-20 minutes, but it depends on the size of the pieces. An excellent side dish to the Green Enchiladas.
Variations: For an Italian twist, add fresh whole sprigs of rosemary. For a little extra spice, add a chopped hot pepper.