2.5 lbs Yukon Gold or Honey Gold potatoes, peeled and sliced crosswise into 1/4 inch thick medallions
1/3 cup extra-virgin olive oil (70 g)
1 Tbsp kosher salt
1 tsp black pepper
1 onion, halved and sliced thin
3 garlic cloves, minced

2 5 lbs Yukon Gold or Honey Gold potatoes, peeled and sliced crosswise into 1/4 inch thick medallions 1/3 cup extra-virgin olive oil (70 g) 1 Tbsp kosher salt 1 tsp black pepper 1 onion, halved and sliced thin 3 garlic cloves, minced

1. Adjust oven rack to middle position. Preheat oven to 400 F.
2. Stir potatoes and oil in a large bowl until potatoes are evenly coated in oil.
3. Add onions and garlic to bowl and mix up.
4. Add salt and pepper, and stir/toss until well distributed.
5. Transfer potato mixture from large bowl to 13x9 inch baking dish.
6. Cover baking dish tightly with aluminum foil, and bake for about 40 minutes (paring knife should easily pierce potatoes with no resistance).
7. Reduce oven temperature to 350 F.
8. Vent foil by removing from baking dish, and then lightly placing on top (allowing evaporation, but preventing browning).
9. Bake another 20 minutes
10. Remove foil and let cool for 20 minutes.