“Montreal” Spicy Potatoes and Onions

I like short recipes with very few ingredients. I own a cookbook called “The Best Ever Three & Four Ingredient Cookbook” but I rarely use it, because I often make up my own recipes.

One of my simplest personal recipes is a potato and onion dish. It has four ingredients.

Before it cooks, it looks like this:

“Montreal” Spicy Potatoes and Onions

potatoes (unpeeled)

onions (any color)

olive oil

Spicy Montreal Steak seasoning (by McCormick ‘Grill Mates’)

Directions:

Preheat the oven to 450 degrees.

Cut the potatoes and onions in slices or chunks. (Thickness of the potatoes will determine the cooking time. Leave the onions thicker than the potatoes because they cook faster and you don’t want them to burn.) I like a mix of approximately 3/4 potatoes and 1/4 onion. Use a baking dish large enough to allow for stirring without overflow.

Mix the potatoes and onions in the baking dish with enough olive oil to coat them. Sprinkle generously with the Spicy Montreal Steak seasoning and mix well.

Bake, stirring every 10 or 15 minutes. The time depends on the thickness of the potato pieces and the size of the baking dish. I have found that a convection oven works well and takes about 40 minutes, but the potatoes are less browned than they would be in a traditional oven.