Roasted Yukon Gold Potatoes
Per 3⁄4 cup
1 medium onion, roughly chopped
2 tablespoons olive oil
1⁄4 cup chopped parsley
4 cloves garlic, minced
11⁄2 pounds Yukon Gold potatoes, washed, sliced 1⁄2-inch thick
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Preheat oven to 425°F. Put onion, olive oil, parsley, and garlic in blender or food processor, and purée until smooth. Toss with potatoes and salt, then wrap in a ready-made foil oven bag or a sheet of foil crimped to seal. Potatoes should be no more than 2 layers deep.
Bake on a sheet pan in center rack for 45 minutes, until potatoes are tender when poked with a fork. Season with pepper.