Food & Cooking Recipes Breakfast & Brunch Recipes Oven Browns 3.1 (249) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 40 mins Servings: 8 Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012. Ingredients Coarse salt and freshly ground pepper 3 pounds russet potatoes, peeled and cut into 1 ½-inch pieces (8 cups) ½ cup extra-virgin olive oil ½ stick unsalted butter, cut into small pieces 1 yellow onion, finely diced (1 cup) Garnish: 1 to 2 rosemary sprigs Directions 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. Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper. 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. Rate it Print