Roasted Potatoes And Onions (Printable version)
Crispy golden potatoes with sweet caramelized onions, roasted with herbs and olive oil for a classic comfort 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 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 evenly on the prepared baking sheet in a single layer, making sure not to overcrowd the pan for optimal caramelization.
04 - Roast for 35 to 40 minutes, flipping halfway through, until potatoes are golden and fork-tender and onions are deeply caramelized.
05 - Remove from oven and garnish with fresh chopped parsley if desired. Serve warm as a side dish.
# Expert tips:
01 -
- The onions melt into sweet jammy bits that get stuck in the crispy edges of the potatoes and you will fight over those bits.
- It requires almost zero technique, just a hot oven and the willingness to wait.
- Leftovers reheat beautifully in a skillet for breakfast the next morning.
02 -
- Soaking cut potatoes in cold water for 30 minutes removes surface starch and yields a crispier exterior, just dry them thoroughly before oiling.
- Flipping halfway through is not optional, the side touching the pan gets a crust that the other side needs to match.
03 -
- Use the largest baking sheet you own because spreading everything out is the single biggest factor in getting crispy results.
- Let the roasted potatoes rest for two minutes on the pan before serving so the crusts firm up and do not go soggy.