Roasted Potatoes and Onions (Print Version)
Crispy golden potatoes with sweet caramelized onions, aromatic herbs, and olive oil make the perfect comforting side dish.
# 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)
# Preparation Steps:
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, ensuring pieces are not crowded for even roasting.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until potatoes are golden and tender and onions are caramelized.
05 - Remove from oven, garnish with fresh chopped parsley if desired, and serve warm.
# Expert Advice:
01 -
- The onions melt into sweet jammy bites that contrast perfectly with the crispy potato edges.
- It uses pantry staples you almost certainly already have on hand right now.
02 -
- Soaking cut potatoes in cold water for 30 minutes draws out surface starch and dramatically improves crispiness.
- Flipping halfway through roasting is not optional if you want even browning on all sides.
03 -
- Dry the soaked potatoes thoroughly with a clean towel before oiling, because even a little residual water prevents browning.
- Let the baking sheet preheat in the oven for five minutes before spreading the vegetables on it for an instant sizzle on contact.