Roast Potatoes and Onions

• 6 baking or all-purpose potatoes (about 8 ounces each), left unpeeled but washed and any dark or damaged spots removed
• 6 onions (about 5 ounces each), left unpeeled
• 3 tablespoons peanut or safflower oil
• 1/2 teaspoon salt

1. Preheat oven to 400 degrees.
2. Split potatoes in half lengthwise and cut onions in half crosswise.
3. Pour oil on a jellyroll pan, preferably aluminum.
4. Sprinkle salt over potatoes and onions; place them cut side down in one layer on oiled pan.
5. Place the pan on the bottom rack of the oven (or if you want the undersides of your vegetables very crusty, on the oven floor).
6. Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top and dark brown on the underside.
7. Set aside for 10 minutes.
8. Remove the onion skins; lift the vegetables with a spatula, and serve.

baking, onions, peanut, salt

Taken from cooking.nytimes.com/recipes/3091 (may not work)