Roasted Potatoes and Onions

The smell of onions hitting a hot oven shelf is enough to make anyone wander into the kitchen asking what is for dinner, and this roasted potatoes and onions dish has been doing exactly that in my home for years on busy weeknights when energy runs low but appetite runs high.

One Sunday I tossed everything onto the sheet pan while talking to my sister on the phone and completely forgot to flip them halfway through, yet those deeply browned bottoms were the best batch I ever made.

Ingredients

• 2 lbs Yukon Gold or red potatoes, cut into 1 inch cubes: Yukon Golds give you that creamy interior and crisp outside, while red potatoes hold their shape beautifully.
• 2 large yellow onions, cut into thick wedges: Thick wedges caramelize without burning and break down into sweet, soft layers during roasting.
• 3 tbsp olive oil: Coat everything generously because this is what creates that irresistible golden crust.
• 1 1/2 tsp kosher salt and 1/2 tsp black pepper: Season boldly since the high heat dulls flavors slightly.
• 1 tsp dried thyme or rosemary: Either herb works, but rosemary adds a woodsy punch that pairs especially well with potatoes.
• 2 cloves garlic, minced (optional): Garlic burns fast at 425 degrees, so toss it in halfway if you want it milder.
• 2 tbsp fresh parsley, chopped (optional): A bright finish that lifts the whole dish right before serving.

Instructions

Heat things up:

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Toss it all together:

In a big bowl, throw in the potatoes, onions, olive oil, salt, pepper, herbs, and garlic if using, then use your hands to coat every single piece evenly.

Spread with care:

Arrange everything in a single layer on the baking sheet, giving each piece room to breathe because crowding leads to steaming instead of roasting.

Roast and flip:

Slide the pan into the oven and roast for 35 to 40 minutes, flipping everything once at the halfway mark so all sides get evenly golden and caramelized.

Finish and serve:

Pull the pan out when the potatoes are tender inside and deeply bronzed outside, scatter the parsley over the top, and serve them warm while the edges still have their crunch.

Save

There is something quietly perfect about pulling a sheet pan of roasted vegetables from the oven and watching people hover around it, sneaking bites before it even reaches a plate.

Getting That Extra Crunch

After years of soggy potatoes, I learned that drying the soaked potatoes with a clean kitchen towel makes more difference than any other single step in this recipe.

Herb Swaps and Flavor Twists

Thyme and rosemary are classics, but smoked paprika transforms this dish into something entirely different and pairs beautifully with a fried egg on top for a lazy weekend brunch.

What to Serve Alongside

This side dish is endlessly versatile and plays well with almost any main course you can imagine.

• Pile it next to roasted chicken thighs for a comforting Sunday supper.
• Serve it over a bed of arugula with lemon vinaigrette for a light vegetarian meal.
• Always taste and adjust the salt right before serving because a final pinch makes everything sing.

Save

Simple food done well is always worth making, and these roasted potatoes and onions prove that point every single time.

Recipe FAQs

→ How do I get the crispiest potatoes?

Soak cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat completely dry before tossing with oil. Arrange in a single layer without overcrowding the pan, and flip halfway through roasting for even browning.

→ Can I use different herbs?

Absolutely. Dried rosemary, oregano, or Italian seasoning work beautifully. Fresh herbs like rosemary, thyme, or sage can be added during the last 10 minutes of roasting to prevent burning. Smoked paprika adds lovely depth.

→ What type of potatoes work best?

Yukon Gold and red potatoes hold their shape well and develop creamy interiors. Russets work but may break apart more easily. Waxy fingerling potatoes also roast beautifully and require no peeling.

→ Can I prepare this ahead?

Cut vegetables up to 24 hours ahead and store in water (drain and dry well before roasting). You can also roast the entire dish ahead and reheat at 400°F for 10-15 minutes to restore crispiness.

→ Why are my onions burning?

Onions caramelize faster due to their higher sugar content. If they're browning too quickly, cut them into slightly thicker wedges or toss them with the potatoes halfway through cooking rather than at the beginning.