Roasted Potatoes and Onions (Printable)

Crispy golden potatoes roasted with sweet caramelized onions, herbs, and olive oil. A simple, comforting vegetarian side ready in under an hour.

# 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. Coat evenly.
03 - Spread the seasoned vegetables onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until the potatoes are golden and tender and the onions are caramelized.
05 - Transfer to a serving dish, garnish with chopped fresh parsley if desired, and serve warm.

# Expert Suggestions:

01 -
  • The onions caramelize in the potato starch and olive oil, creating a flavor you simply cannot get from cooking them separately.
  • It takes about five minutes of actual hands on work and the oven does everything else.
  • It pairs with literally anything from a weeknight chicken thigh to a lazy fried egg on top.
02 -
  • If your baking sheet is too small, use two because overcrowded vegetables steam instead of roast and you lose that essential crunch.
  • Soaking cut potatoes in cold water for thirty minutes before roasting draws out surface starch and dramatically increases crispiness.
03 -
  • Flip the vegetables at the twenty minute mark and press any pale potatoes flat side down against the pan for maximum browning.
  • A finishing squeeze of lemon juice or a sprinkle of flaky sea salt right at the end elevates the whole dish from good to unforgettable.

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