Potato and Onion Crispy Bake
A simple and rustic baked dish made with thinly sliced potatoes and onions. Crispy on the outside and tender inside, perfect as a side dish or light meal.
Ingredients
- 600 g potatoes (1.3 lb)
- 200 g onions (7 oz)
- 40 ml extra virgin olive oil (3 tbsp)
- 30 g grated Parmigiano Reggiano (1/3 cup)
- 50 g all-purpose flour (1/3 cup)
- Salt to taste
- Black pepper to taste
How to Make It
- Preheat the oven to 200°C / 400°F
- Peel the potatoes and slice very thin
- Peel the onions and slice thinly
- Place potatoes and onions in a bowl
- Add flour, cheese, salt, and pepper
- Mix well to coat evenly
- Add olive oil and mix again
- Transfer the mixture to a lined baking tray
- Press firmly to compact
- Bake for about 40 minutes until golden and crispy
- Cool slightly before cutting into slices
Tips
- Slice potatoes very thin for best texture
- Press the mixture well to hold together
- Use parchment paper to avoid sticking
- Serve warm for maximum crispiness
Storage
- Keeps 2 days refrigerated
- Best eaten fresh for crisp texture
- Not suitable for freezing