Potato Crescendo:
| Ingredients | Quantity |
|---|---|
| Russet potatoes, peeled and sliced | 4 large |
| Olive oil | 1/4 cup |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt and pepper | to taste |
Onion Overture:
| Ingredients | Quantity |
|---|---|
| Onions, thinly sliced | 2 large |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt and pepper | to taste |
Instructions:
- Preheat the oven to 425°F (220°C).
- Prepare the Potato Crescendo:
- In a large bowl, toss together the sliced russet potatoes (4 large), olive oil (1/4 cup), garlic powder (1 teaspoon), paprika (1 teaspoon), and salt and pepper (to taste). Make sure all the potato slices are well coated with the seasoning.
- Marinate the Onion Overture:
- In a separate bowl, whisk together the balsamic vinegar (2 tablespoons), honey (1 tablespoon), olive oil (2 tablespoons), salt and pepper (to taste).
- Add the thinly sliced onions (2 large) to the marinade and toss to coat them evenly.
- Assemble and Bake:
- Spread the seasoned potato slices in a single layer on a baking sheet.
- Generously sprinkle the marinated onions over the potatoes.
- Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the potatoes are golden brown and crispy.
- Enjoy
