Active Time: 1 hour
Total Time: 1 hour
12 ounces onion, cut into 1-inch pieces
2 tablespoons canola oil or other neutral oil
½ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
Garlic and Toasted Onion Oil
¼ cup canola oil or other neutral oil
1 whole garlic clove
¼ cup crispy fried onions
Potatoes and Spinach
1½ pounds russet potatoes, peeled and cut into 2-inch chunks
Fine sea salt
Freshly ground black pepper
1 ounce baby spinach
Preheat the oven to 375˚F.
Toss the onion pieces with the oil, salt, and pepper and spread on a baking sheet. Roast until a rich golden brown, about 40 minutes.
Meanwhile, put the oil and garlic clove in a small saucepan and bring to a simmer over medium-high heat. Simmer until the garlic is a light golden brown, about 2 minutes. Remove from the heat, stir in the crispy onions and let sit to infuse the flavor for 20 minutes.
Strain through a fine-mesh strainer and set the flavored oil to the side.
Put the potatoes in a large saucepan and cover by 1-inch with water. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes.
Drain through a fine-mesh strainer, then return to the saucepan. Using a potato masher, break up the potatoes into smaller pieces, mixing in the reserved flavored oil. Season to taste with salt and pepper. Stir in the roasted onion, followed by the spinach leaves.
Transfer to a serving bowl. Grind additional black pepper over the top, if you like.