Roasted Potatoes And Onions (Printable)
Golden potatoes and sweet onions roasted with herbs until perfectly caramelized and crispy.
# Ingredient List:
→ 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 - 1½ 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:
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. Coat evenly.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan for proper browning.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until the potatoes are golden and fork-tender and the onions are deeply caramelized.
05 - Remove from oven and garnish with fresh chopped parsley if desired. Serve warm as a side dish.
# Helpful Tips:
01 -
- You barely need ten minutes of hands on work and the oven does all the heavy lifting while you handle everything else.
- Those crispy potato edges paired with sweet jammy onions will make you question why you ever bothered with complicated sides.
02 -
- If you crowd the pan, the vegetables steam instead of roast and you end up with something sad and soggy instead of gloriously crispy.
- Soaking the cut potatoes in cold water for thirty minutes before roasting pulls out surface starch and gives you an even crisper exterior.
03 -
- Flip the potatoes cut side down when you first spread them on the pan so the flat surfaces get maximum contact with the hot metal for even browning.
- Toss the onions with a pinch of sugar before roasting to push the caramelization further without any extra effort.