Crispy Diced Potatoes & Onions

Directions

1Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

2Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda to boiling water. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat.

3Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat.

4Add butter, salt, and pinch cayenne pepper. Mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds.

5Remove baking sheet from oven and drizzle with 2 tablespoons vegetable oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes.

6While potatoes roast, combine onions, remaining 1 tablespoon vegetable oil, and ½ teaspoon kosher salt in bowl. Remove baking sheet from oven. Using thin, sharp metal spatula, scrape and turn potatoes.

7Clear about 8 by 5-inch space in center of baking sheet and add onion mixture. Roast for 15 minutes. Scrape and turn again, mixing onions into potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes. Season with salt and pepper to taste. Serve immediately.