Potatoes Alla Girarrosto

When Andrew Carmellini, author of _Urban Italian_, was working as a (broke) cook in Italy, he would order these potatoes from Girarrosto Francia, a nearby rotisseria. These crispy potato nuggets with a soft, creamy center saved his soul. Reprinted from his cookbook by Grace Kang at Serious Eats, from whence I've adapted this version.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 4  baking potatoes
• 1⁄2 cup extra virgin olive oil
• 2  medium onions, thinly sliced
• 3  garlic cloves, finely chopped
• 2  tablespoons butter
• 1⁄4 teaspoon red pepper flakes
• 1  tablespoon fresh rosemary leaf, chopped
• 1  tablespoon fresh thyme leave (heaping)
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon sea salt
• 1⁄4 cup  chopped fresh parsley

Directions

1. Preheat oven to 425°F (If you're lucky enough to have a convection oven, it will cook the potatoes faster and crisper.).
2. Prick the potatoes all over with a fork or the tip of a small knife. Line a baking tray with foil (to make clean up easier) and place potatoes on sheet. Bake on middle rack of preheated oven until a fork goes in easily, about 1 hour. Remove potatoes to counter and let rest until cool enough to handle. Cut roughly into large chunks.
3. Pour olive oil into the bottom of a large roasting pan which is also stovetop safe. Spread onions evenly across the bottom of the pan, then spread potato chunks evenly atop the onions. Bake, uncovered, on the middle rack, tossing every 5 minutes, until onions begin to soften and brown, about 15 minutes.
4. Place pan over a burner on high heat for 2 minutes, shaking every 30 seconds, to get a good caramelization going on the onions and potatoes.
5. Return the pan to the oven for 10 minutes, shaking/stirring after 5 minutes. If any bits of potato brown to the point that they stick to the pan, scrape 'em off and stir 'em inches.
6. Remove pan from the oven (which you may now turn off). Place over a burner set at medium-high. Add garlic, butter, red pepper flakes, rosemary, and thyme; season well with pepper and salt. Cook a few minutes until the herbs wilt and the flavors meld. Off heat, sprinkle with parsley and serve immediately.