Gourmet Cheese Fries

Technically these are roasted, not fried. But I promise they're still sufficiently greasy.

Ingredients:

• 1 lb. potatoes, sliced (I prefer them "cottage fries" style.)
• 1 onion, chopped
• 1 cup of grated cheese (or as much as you want), any kind you want - Cheddar, Jack, etc. Pepper Jack is good, if you're not using other seasonings.
• Salt and pepper to taste
• Cooking oil

Additional seasonings (optional):

• 1 clove garlic, minced
• Some diced chile peppers OR rosemary OR thyme OR a little salsa

Directions:

1. Pre-heat the oven to 375 degrees.
2. Slice the potatoes, put them in a bowl, drizzle a little oil over them and toss to coat. Lay them out on a lightly oiled baking sheet*. Sprinkle with salt and pepper and bake for about 20 minutes. (If you want you can turn them over halfway through, but I never do. This is a recipe for lazy people.)
3. Meanwhile, in a large skillet with a lid, saute the chopped onion in a moderate amount of oil for at least 15 minutes. The more caramelized it is, the better.
4. If desired, add a clove of garlic and some of the optional seasonings. Do not use more than one of the suggested seasonings. Simplicity is the hallmark of cheese fries. (This is a good way to use up the last little bit of salsa in the jar. Pour a little water into the jar, shake, and add the salsa water to the pan once the onions are browned.)
5. Add the roasted potatoes to the skillet and stir until they're coated with the onions and oil. If they need a little more cooking time, then let them saute for a minute or so.
6. Sprinkle the cheese over the top and reduce heat to low. (If you're using an electric stove you can turn the heat off altogether.) Cover and let sit for five minutes, until the cheese is melted.
7. Stir the cheese into the potatoes, and chow down.

*Tip: when arranging potato pieces in a baking sheet or roasting pan, try to put them skin side down. The skin side is less likely to stick to the pan, and it will cook more thoroughly when the skin is against the hot surface.