3 pounds russet potatoes, peeled and thickly sliced
1 1/2 large heads garlic, unpeeled
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 tablespoons chopped fresh rosemary
6 1/2 tablespoons olive oil
1 small white onion, thinly sliced
Preheat the oven to 425 F.
Place the potatoes and garlic in a large pot and cover with water. Cover the pot and bring to a boil. Uncover, reduce the heat to medium and cook for 10 minutes. The potatotes should still be a bit hard. Drain. Transfer the garlic clives to a glass of cold water. When they are cool enough to handle, peel them by simly squeezing them out of their softened skins.
Place the potatoes and peeled garlic in a lage bowl. Sprinkle with the salt, pepper, rosemary and 4 1/2 tablspoons of the olive oil and mix well.
Grease the bottom of a large baking sheet wirh the remaining 2 tablespoons of olive oil. Place the potatoes on the baking sheet and roast for 20 minutes, turning once. Spread the sliced onion on top of the potatoes and roast until the potatoes are well browned, about 20 minutes, turning once.
If you like them extra crispy, cook 10 minutes more.
If you're making this potato dish toghether with roasted meat, mix 3 tablespoons opf the defatted roasting juices into the potatoes during the last 5 minutes of cooking. Serve proudly alongside your roast.