Roasted Potatoes and Onions (Printable)
Crispy golden potatoes with sweet caramelized onions, roasted with herbs and olive oil for a comforting side dish.
# What You'll Need:
→ Vegetables
01 - 2 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
02 - 2 large yellow onions, peeled and cut into thick wedges
→ Herbs & Seasonings
03 - 3 tbsp olive oil
04 - 1 ½ tsp kosher salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp dried thyme or rosemary
07 - 2 cloves garlic, minced (optional)
→ Garnish
08 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed potatoes and onion wedges with olive oil, kosher salt, black pepper, dried thyme or rosemary, and minced garlic if using until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so they roast properly.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until the potatoes are golden and fork-tender and the onions are softened and caramelized.
05 - Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm as a side dish.
# Expert Hacks:
01 -
- It turns four basic pantry ingredients into something genuinely craveable with almost no effort.
- The onions practically melt into a jammy sweetness that makes people think you worked far harder than you actually did.
02 -
- If the vegetables steam instead of roast, your baking sheet is too crowded and you need to use two pans.
- Soaking cut potatoes in cold water for 30 minutes and drying them thoroughly before roasting produces an dramatically crisper crust.
03 -
- Flip the vegetables with a thin metal spatula rather than tongs so the caramelized bottom layer stays intact.
- Let the baking sheet preheat in the oven for five minutes before adding the vegetables for an extra sizzle on contact.