Patatas Panaderas (Oven-Roasted Spanish Potatoes)

• servings: 6
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

6 Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices (about 6 cups)

1 yellow onion, thinly sliced (2 1/4 cups)

5 tablespoons olive oil

2 tablespoons fresh parsley, finely chopped, plus more for garnish

2 1/2 teaspoons kosher salt

2 garlic cloves, minced (about 2 teaspoons)

1/4 teaspoon black pepper

1/4 cup dry white wine

Directions

Preheat oven to 325°F. Stir together potatoes, onion, oil, parsley, salt, garlic, and pepper in a 13- x 9-inch baking dish; arrange mixture in an even layer. Cover with aluminum foil; bake until potatoes are fork-tender, about 45 minutes. Remove from oven. Increase oven temperature to 375°F.

Remove foil from baking dish; pour wine over potatoes. Return baking dish to oven, and continue to bake, uncovered, until potatoes are lightly caramelized around the edges, 25 to 30 minutes. Serve hot, garnished with parsley.

Nutrition

• Calories: 271 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 543 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 4 g