1 hr 40 mins
1 hr 20 mins
I don't know what it is about these potatoes, from the cookbook Second Helpings from Union Square Cafe, that is so good. Roasting them in sea salt in a cast iron skillet just does....something. I love preparing this recipe; it's almost like a ritual! :) Preparation and cooking times are close guesstimates. I hope you enjoy these as much as I do!
My Private Note
Units: US | Metric
- 1Preheat oven to 400 degrees Farenheit.
- 2Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet.
- 3Pour the olive oil into a medium bowl.
- 4Dip onion in oil to coat all over.
- 5Place onion on salt in the center of the skillet, and roast in oven for 10 minutes.
- 6Coat the potatoes with the remaining oil and set them around the onion in the skillet.
- 7Roast until the onion is tender and potatoes are cooked through, about an hour and 10 minutes.
- 8Using tongs or a kitchen spoon, transfer the onion to a cutting board.
- 9Measure 1/4 teaspoon of salt from the skillet and set aside.
- 10Turn off the oven, and return the skillet with the potatoes to the oven, leaving door slightly ajar.
- 11Peel and coursely chop the onion.
- 12Transfer to a small bowl and season with the reserved salt.
- 13Place the potatoes on a serving platter, split and open each.
- 14Spoon one-quarter of the salted onion into each potato.
- 15Top with sour cream, serve hot.
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Nutritional Facts for Baked Potatoes with Roasted Onions and Sour Cream
Serving Size: 1 (365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 245.9
- Calories from Fat 70
- Total Fat 7.7 g
- Saturated Fat 2.3 g
- Cholesterol 5.2 mg
- Sodium 41878.7 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 5.0 g
- Sugars 2.8 g
- Protein 4.9 g