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Oven Browns

Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.

  • prep: 20 mins
    total time: 1 hour 40 mins
  • servings: 8

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Ingredients

  • Coarse salt and freshly ground pepper
  • 3 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (8 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/2 stick unsalted butter, cut into small pieces
  • 1 yellow onion, finely diced (1 cup)
  • Garnish: 1 to 2 rosemary sprigs

Directions

  1. Step 1

    Preheat oven to 425 degrees. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain. Let potatoes dry 10 minutes, then spread in an even layer on a rimmed baking sheet.

  2. Step 2

    Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.

  3. Step 3

    Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes. Garnish with rosemary.

Source
Martha Stewart Living, April 2012

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Reviews (4)

  • 27 Mar, 2013

    @psws - the print option is there labeled as "print" to the left of the picture and above the social media options.

  • 27 Mar, 2013

    @psws, the print option is there to the left of the picture below "email" and above the social media buttons.

  • 27 Mar, 2013

    @psws, the print option is there to the left of the picture below "email" and above the social media buttons.

  • 21 Mar, 2013

    Why on earth do you not have an option to print this recipe without having to print everything on the page. I'm sure that there is a way, but I am not 'computer savvy' enough to know what that might be. So, please add a print option. Thank you.