Preheat oven to 450F. Line a baking pan with parchment paper.

Bring a large pot of water to a boil. Add the peeled and chopped potatoes to cook until fork tender. Drain into a strainer, then let steam dry for 5-10 minutes.

Add the potatoes to a large bowl with a pinch of salt and the chopped sage. Toss vigorously to roughen up the edges for 30 seconds to 1 minute. Transfer to the prepared baking pan.

Drizzle generously with the olive oil.

Roast for 30-40 minutes, until crispy and deeply golden, tossing every 15 minutes.

As the potatoes roast, begin the caramelized onions. Add the butter to a skillet over medium high heat. Once melted, add the thinly sliced onion to saute 2-3 minutes. Season with salt to help draw out moisture.

Once softened, add 1/3 cup water and stir until evaporated.

Reduce heat to medium to continue cooking until deeply caramelized, about 15-20 minutes. Add ¼ cup water halfway through to help speed up the process.

De-glaze the pan with the white wine, stirring until evaporated.

On a large platter, evenly spread out Alouette Caramelized Onion Soft Spreadable Cheese. The thinner, the better for scooping.

Evenly distribute the caramelized onions on top, then add the potatoes. It’s best not to stack the potatoes, so they remain crispy and are easier to serve.

Top with the freshly chopped basil and flaky salt to serve warm.