Fragrant, comforting, and indulgent. Like french fries you can pretend are good for you. Ingredients
- 4 – 5 large Russet potatoes
- 4 – 6 cloves garlic
- 1 large white onion
- 5 – 6 sprigs fresh thyme
- 3 – 4 sprigs fresh sage
- 3 tablespoons olive oil
Preparation
- Preheat your oven to 425º F.
- Wash the potatoes under cold water and dry, then cut into ¾-inch cubes.
- Finely dice onion, then smash garlic cloves with the skin on.
- Add potatoes, onion, and oil to a large bowl and mix until evenly coated—you can do this in the skillet, but it’s a lot easier to coat everything in a bowl without making a mess.
- Transfer potatoes and onions to a cast iron or other heavy, oven-safe skillet. Add crushed garlic and herbs, then sprinkle flaky salt and freshly-ground black pepper over everything.
- Bake for 20 minutes, then flip and stir the potatoes and bake for an additional 20–25 minutes, or until potatoes are crispy and tender.