Spiralized Roasted Potatoes and Onions

Our family loves roasted potatoes with onions.  I bake them in the winter months and roll them in aluminum foil for the grill in the summer.  The seasoning on the potatoes varies depending on the meat we are having with them.  My basic recipe gets better here because I now have a veggie spiralizer and grinders for fresh salt and pepper.

I have a fairly large spiralizer that suctions to the counter and has multiple blades for slicing and spiralizing in different sizes.

For this recipe I just used freshly ground salt and pepper.  We use a peppercorn mix and Himalayan pink salt.  You can add garlic, chives, parsley, or any other seasoning that you like.

I ran six red skin potatoes through the spiralizer to create long, flat slices of potatoes.  I like this better than hand slicing the potatoes because they come out even, which makes cooking easier.

I then repeated the spiralizing to slice the onions.  Onions don't come out in long spirals, but are thinly sliced.  I did have to cut the potato ribbons into sections, so they were easier to serve.

I finished the side dish with a drizzle of olive oil and a sprinkling of salt and pepper.  Baking happened at 350 degrees for about 25 minutes.  You can broil for the last 2-3 minutes if you want your potatoes a little crispier.

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