Roasted Potatoes and Onions (Printable)
Crispy golden potatoes and sweet caramelized onions roasted with herbs for the ultimate comforting side.
# What You 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 potatoes and onions 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 for even roasting.
04 - Roast for 35–40 minutes, flipping the vegetables halfway through, until the potatoes are golden and tender and the onions are caramelized.
05 - Remove from oven and garnish with fresh chopped parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- The onions turn jammy and golden, practically melting into the crispy edges of each potato cube.
- It requires almost no hands on effort and uses pantry staples you probably already have.
02 -
- If you crowd the pan, the vegetables will steam in their own moisture and you will never get that crispy texture you are after.
- Soaking the cut potatoes in cold water for 30 minutes before roasting draws out surface starch and produces dramatically crispier results.
03 -
- Cut all potato pieces the same size so they finish cooking at exactly the same time and you never bite into a hard center.
- Use the convection setting on your oven if you have one because the circulating air creates a noticeably better crust.