Animal-Style Crispy Potatoes

Jazz up your roasted potatoes with pinot noir-infused caramelized onions
Contributor
roasted potatoes

Mark West Black 

4
Servings
655
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons kosher salt, divided
  • 5 Pounds potatoes
  • 3 Tablespoons olive oil
  • 1 Teaspoon black pepper
  • 1 yellow onion, chopped
  • 1 Tablespoon butter
  • 1 Tablespoon pinot noir, such as Mark West Black Pinot Noir
  • 1/2 Cup mayonnaise
  • 1/8 Cup ketchup
  • 3 Tablespoons pickle relish
  • 1 Tablespoon white wine vinegar

Directions

Bring a pot of water and 2 tablespoons salt to a boil. Add potatoes and cook for 10-15 minutes or until fork tender. Drain and cut into quarters once cool enough to handle.

Preheat oven to 450 degrees F.

Line a baking pan with parchment paper. Place all potatoes on baking pan and drizzle with olive oil and season with 1 teaspoon salt and pepper.

Bake in oven for 25 minutes, or until golden brown.

While the potatoes are cooking, make the sauce and caramelized onions.

To make the caramelized onions, combine the onion and butter in a large skillet over medium heat. Stir gently to coat all onions in butter. Cut the heat down to medium-low and stir the onions only once every 5 minutes for 35 minutes. Deglaze the pan with the Mark West Black Pinot Noir, continue cooking for another 5 minutes, season with about ½ teaspoon salt, then cut off the heat and set the onions aside.

To make the sauce, combine mayonnaise, ketchup, relish, vinegar, and ½ teaspoon salt in a large bowl and whisk until smooth.

To make the dish, add all warm potatoes to a large, flat serving dish. Spoon sauce over top, then top with caramelized onions. Serve immediately.

Nutritional Facts

Total Fat
26g
37%
Sugar
35g
39%
Saturated Fat
14g
58%
Cholesterol
87mg
29%
Carbohydrate, by difference
69g
53%
Protein
38g
83%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
157mg
16%
Choline, total
12mg
3%
Fiber, total dietary
16g
64%
Fluoride, F
11µg
0%
Folate, total
8µg
2%
Iron, Fe
4mg
22%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
5µg
9%
Sodium, Na
1593mg
100%
Water
38g
1%
Zinc, Zn
1mg
13%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.