Roasted Potatoes And Onions (Printer-friendly)

Crispy golden potatoes and sweet caramelized onions roasted with herbs and olive oil for a perfect comforting side.

# 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 Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed potatoes and onion wedges 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. Avoid overcrowding to ensure proper caramelization.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until the potatoes are golden and fork-tender and the onions are deeply caramelized.
05 - Remove from the oven and garnish with freshly chopped parsley if desired. Serve warm as a side dish.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp potato edges and meltingly soft onions keeps every bite interesting.
  • You likely have every ingredient already sitting in your pantry right now.
  • It scales effortlessly from a quiet weeknight side to a holiday table contribution.
  • Cleanup is minimal since everything roasts on a single sheet pan.
02 -
  • Soaking cut potatoes in cold water for 30 minutes before roasting draws out surface starch and produces an dramatically crispier crust.
  • Patting the potatoes completely dry after soaking is non negotiable because even a little moisture prevents browning.
  • Flip the vegetables with a thin spatula rather than tossing them to keep the caramelized bottoms intact.
03 -
  • Place the baking sheet in the oven while it preheats so the potatoes land on a screaming hot surface and start crisping immediately.
  • Cut all potato pieces the same size so everything finishes cooking at exactly the same time.

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