Oven baked potatoes - crispy on the outside, soft and tender on the inside, and packed with flavour.
Prepare the potatoes: wash the potatoes and cut them into 1 1/2 inch chunks (leave the skin on). Place the cut potatoes in a bowl and fill the bowl up with cold water, ensuring to cover the potatoes. Leave for about 30 minutes to soak.
Once 30 minutes is up, preheat the oven to 425F while you prep the potatoes. Also, line a large baking tray with parchment paper.
Rinse the potatoes under running water then drain. With a paper towel or kitchen towel, dry the potato chunks as thoroughly as possible. Transfer the potato chunks to the baking tray.
Add the onion chunks to the baking tray, as well.
Season the potatoes/onions: drizzle the olive oil over the potatoes and onions, along with the salt, black pepper, garlic powder, oregano, thyme, and paprika.
Using your hands, toss everything together until thoroughly coated. Then, spread everything out into a single layer
Bake: place the tray in the oven onto the middle rack. Allow it to cook for 15 minutes.
Remove from oven and use a spatula to gently mix and flip the potatoes/onions. Try to coat the pieces with the olive oil that has settled.
Place the tray back into the oven for another 15 minutes.
Remove from oven. Once again, use a spatula to mix and flip the potatoes and onions.
Place the tray back into the oven for the last time, about 15 minutes. This time, you will need to keep an eye on it. Depending on how big your chunks are, you may need to take it out before 15 minutes is up, or leave it in a little longer. Use a fork to poke a potato chunk to check for doneness.
Once done, remove from oven and give it one last toss. Then, transfer to a serving dish and garnish with finely chopped parsley.