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March 3, 2012
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Savory Oven Roasted Potatoes and Onions by Windthin Savory Oven Roasted Potatoes and Onions by Windthin
These potatoes are very simple to make and very delicious. Pour a mixture of olive oil, corn oil, molasses, and a few splashes of apple cider vinegar onto a tray with a lip and mix and spread evenly with a silicone basting brush. Sprinkle all over with garlic salt and spread about with brush lightly. Now as you can see here, I took my potatoes, cut them into quarters and then julienned them, or cut them into long sections. With larger pieces, I then cut these in half often. I arranged the quarters as if they were still whole all around the tray, then placed two quartered onions among them. I often use sweet onions, or even better candy onions; these are locally-grown sweet onions that come in red, yellow, and white and are much sweeter than normal sweet onions even. I used russets here, but I've done red, gold, blue, purple, even sweet potatoes and yams.

This is then baked for usually 45 minutes in an oven preheated to 425, 450 F depending on your needs. I've gone as high as 475 when working with sweet potatoes. I've substitute honey for molasses before, and also used garlic powder, smoked sea salt, various herbs and other ingredients as the sprinkled portion. I found, though, that the apple cider vinegar made these truly pop as never before, and it is becoming a regular ingredient now when I do these.

The pictures depicted show before going in, fresh out, and on my plate along with the lovely gravy of sorts obtained from what was left on the pan.
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