Whisk up your seasoning.
In a big bowl, mix the melted butter, olive oil, vinegar, paprika, Baharat, and thyme. It should look glossy and smell amazing.

2. Wash and halve your potatoes.
Scrub those little guys well and cut them in half—skins stay on for extra texture.

3. Slice the onion.
If you’re using it (and I always do—Mamy would protest if I didn’t), slice one large onion into wedges or thick strips.

4. Parboil the potatoes.
Bring a pot of water to a boil and toss in the halved potatoes. Let them simmer just until a fork barely slides in. You’re not fully cooking them—just giving them a head start.

5. Let them air-dry.
Drain and set the potatoes aside to steam-dry for a couple of minutes. Dry potatoes = crispier edges.

6. Toss in the flavor mix.
Add a few potatoes at a time to your flavor bowl and gently mix to coat them without breaking them. Set them aside.

7. Toss the onions, too.
Add the sliced onion to whatever seasoning is left in the bowl and give it a quick mix—no waste, full flavor.

8. Arrange and roast.
Line your tray with parchment or a silicone mat. Place potatoes cut-side down and scatter the onion slices around them. Roast in a preheated 425°F (220°C) oven for 30–35 minutes, or until the potatoes are deeply golden and the onions are soft and caramelized in the corners.