Greek Mahogany Potatoes

Allocate many hours for cooking, incorporate any available fresh herbs, and feel free to remove the potatoes before they become a deep burgundy color if dinner is imminent and you are content with their weight and taste.

Ingredients

• 5 pounds small to medium potatoes

• 1 splash Olive oil

• 3 tablespoons Juice from about 1 to 1.5 lemons, strained

• 1 large onions, diced small (1 very large, 2 to 3 smallish onions, regular or sweet vidalia-type

• 1 pinch Sea salt, more to taste

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Clean the potatoes and slice them into wedges longitudinally (halve and then quarter, without peeling).

   
   

2. Add a substantial amount of oil to each of several roasting pans. Incline to ensure the bottoms are completely coated with the oil. A substantial quantity will be necessary due to their propensity to adhere. I utilize two pans in addition to a substantial 12-inch cast iron skillet for five pounds of potatoes. The skillet cooks most rapidly and produces the finest brown crust.

   
   

3. Sequentially, place the potato quarters with the sliced side facing down in the pans. Rotate each wedge around its axis to ensure all surfaces are coated with oil (or apply oil to all surfaces). Conclude with the cut sides facing downward—crucial. Arrange them in orderly rows; you can accommodate additional pieces by angling each row of wedges alternately, in a herringbone pattern.

   
   

4. Insert the pans into the oven and commence roasting. Refrain from rotating the wedges or agitating the pan. Refrain from disturbing them. The roasting duration is contingent upon the type of pans utilized. It is desirable to achieve a rich deep brown hue on the cut edges that make contact with the pan, particularly for numerous wedges. Do not limit yourself to only tanning. (Several will be tan; some should be mahogany). Commence monitoring after one hour, in accordance with your oven's specifications. This may require some time.

   
   

5. Dice the onions while the potatoes are roasting.

   
   

6. Immediately upon removing the potatoes from the oven, cover them with the onions, the juice, and a substantial quantity of salt; then, scrape the contents from the bottom of the pan and combine thoroughly. This may need to be executed in phases as each pan completes cooking. When utilizing cast iron, it is advisable to transfer the potatoes to a large bowl initially to prevent acid from contacting the pan. The residual heat from the potatoes will commence cooking the onions. Preference for seasoning. Transform into a serving bowl. Serve hot, warm, or at ambient temperature. Remains satisfactory the following day.