1. Preheat the oven to 425°.
2. Wash the potatoes, leaving the skins on. If the potatoes are small, cut them in half and then in half again to form wedges (3/4” to 1” thick). To make similar wedges with larger potatoes, cut the potatoes in half then cut each half into three or four wedges.
3. In a bowl or zip top bag, combine the potatoes, 2 tablespoons of the olive oil, and New Orleans.
4. Place the potatoes, flesh side down, on a jelly roll pan or a cookie sheet with a rim to keep the potatoes from falling off. Cover the pan tightly with foil and cook for 20 minutes.
5. Remove the foil and roast for another 15 minutes. Now turn each wedge over to brown the other side and roast for a final 15 minutes.
6. While the potatoes are cooking, peel the onions and slice them into half inch slices the cut each slice in half.
7. Transfer the onions to a large skillet and add the remaining 1 tablespoon of olive oil. Caramelize the onions by stirring them continuously on low to medium heat. They will continue to darken, eventually reaching a deep golden color. This process can take 25 minutes or more, but the resulting flavor of the naturally caramelized sugars is worth it.
8. Remove from heat and cover the onions. When the potatoes are ready, remove them from the oven and add the onions to the potatoes. Stir briefly and serve.
