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1
Preheat the oven to 425.
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2
(Use a convection oven if youve got one; itll cook the potatoes faster and crispier.)
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3
Prick the potatoes with a fork (so they dont blow up), place them on a baking tray, and bake them on the middle rack until a fork goes in easily, about 1 hour.
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4
Remove the potatoes from the oven and let them rest on the countertop until theyre cool enough to work with.
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5
When the potatoes are cool, roughly cut them into large chunks with a small knife.
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6
Bring the oven back up to 425.
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7
Pour the olive oil into the bottom of a large roasting pan.
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8
(Pick one thats safe to use on the stovetop too.)
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9
Scatter the onions in the pan and layer the potato chunks on top.
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10
Bake uncovered on the middle rack for about 15 minutes, turning the contents every 5 minutes, until the onions begin to soften and caramelize.
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11
Remove the pan from the oven (leaving the oven on) and cook over high heat on the stovetop for 2 minutes to caramelize the potatoes and onions, being sure to shake the pan or stir the contents every 30 seconds or so to avoid burning.
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12
Return the pan to the oven and continue baking for another 5 to 10 minutes, pulling the pan out periodically to shake the potatoes around with a spoon.
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13
Bits of potato on the bottom of the pan will brown up so they look almost like hash browns.
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14
Scrape these little flavor-and-crispiness bombs off the bottom and mix them in with the rest of the potatoes.
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15
When the potatoes are finished baking, they will be golden and crispy, with lots of brown bits.
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16
Remove the pan from the oven and return it to the stove over medium-high heat.
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17
Add the garlic, butter, red pepper flakes, rosemary, and thyme.
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18
Stir, and season very liberally with salt and pepper.
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19
The potatoes should be crispy and crunchy on the outside, soft on the inside- think Italian hash browns.
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20
Cook for a few more minutes so the flavors meld.
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21
Remove the pan from the heat and add the chopped parsley.
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22
Serve immediately.
