Perfect Pesach - and Year Round - Roast Potatoes

4 - 5 large white/yellow potatoes
1 large onion, sliced (or 2 medium-sized)
1 tablespoon sweet paprika
2 teaspoons salt (you can less obviously but I love flavor)
1 teaspoon coarse pepper
3 tablespoons oil

* We usually use the standard, white potatoes but the more yellow-tinged potatoes are excellent too. This quantity makes one, standard tray and probably feeds 5. Use extra trays if making more as you don't want to overcrowd them and don't cut your potatoes too small.

Method

1. Peel potatoes, cut each into 4 or 5 chunks depending on size, and add to a large pot of already boiling water.
2. Boil for no more than 8 minutes - less if you have induction and water is especially hot - as you want to remove the hard edge but they are not meant to be soft.
3. Drain very well, place in a deep baking tray with sliced onion, then season VERY liberally with paprika, salt and pepper.
4. Drizzle over oil and toss together with clean hands - hands will do a better job here - to completely coat the potatoes.
5. Roast open at 220 to 240 C for approximately 40 - 50 minutes till onion is soft and caramelized and potatoes are richly colored and as crisp as they can get.
6. Return to hot oven before serving - see notes here - and immediately regret you didn't make even more.

COOK'S NOTES: Potatoes get wonderfully bronzed and flavorful especially if you are super generous with the paprika which adds so much taste. Potatoes can be prepared hours ahead and only roasted at the last minute. Feel free to experiment with smoked or Hungarian paprika. We favor classic sweet paprika at home but all deliver stellar results. Quantities given are a guide only so there's no real need to measure. The secret is in the method and a very generous hand with seasoning. I especially love the onion which gets wonderfully soft and caramelized.