Italian Oven Roasted Potatoes
|Russet potatoes||2 Pound, peeled and cut into 1/2 inch cubes (About 4 Large Potatoes)|
|Onions||3 Large, coarsely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
In a 10- by 15-inch rimmed baking pan, mix potatoes, onions, and oil.
Season to taste with salt and pepper.
Spread vegetables evenly in pan.
Bake, uncovered, in a 325° oven until vegetables are light golden and potatoes mash very easily, 2 to 2 1/2 hours; stir occasionally.