The WFP: Greek Mahogany Potatoes

Directions

1. Preheat the oven to 375° F. Wash the potatoes and cut into wedges from pole to pole (cut in half and half again, but do not peel)
2. Pour a generous swirl of oil into each of several roasting pans. Tilt to coat the bottoms thoroughly with the oil. You will need a goodly amount because they tend to stick. I use 2 pans plus a heavy 12-inch cast iron skillet for 5 pounds of potatoes. The skillet cooks fastest and makes the very best brown crust.
3. One by one, put the potato quarters cut side down in the pans. Rotate each wedge around its pole so all sides are coated with the oil (or rub onto all sides). End with the cut sides down-important. Place them in neat rows; you can fit a few more by angling each row of wedges first one way, then the other, herringbone-style.
4. Place the pans in the oven and roast. Do not turn the wedges nor shake the pan. Leave them alone. Roasting time is dependent on your pans. You want a really good deep brown color on the cut edges that are in contact with the pan, at least for many of the wedges. Don't just stop at tan. (Okay, several will be tan; some should go mahogany). Start checking after an hour, according to your oven. This may take awhile.
5. While the potatoes are roasting, dice the onions.
6. As soon as you take the potatoes out of the oven, blanket them with the onions, the juice and a good amount of salt, scrape them from the bottom of the pan and toss everything together. This may have to occur in stages as each pan finishes cooking. If you use cast iron, you may want to remove the potatoes to a large bowl first to avoid getting acid on the pan. The retained heat of the potatoes will start to cook the onions. Taste for seasoning. Turn into a serving bowl. Serve hot, warm, or at room temperature. Still good the next day.