Roasted Potatoes and Onions
Crispy roasted potatoes with sweet, caramelized onions, seasoned with garlic, rosemary, and thyme. A simple, crowd-pleasing side dish.
Ingredients
Vegetables
- 1.5 lb baby potatoes or Yukon Gold halved or quartered
- 1 large yellow onion or sweet onion cut into 1/2-inch wedges
Seasoning & Oil
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic minced
- 1 tsp fresh rosemary finely chopped (or 1/2 teaspoon dried)
- 1 tsp fresh thyme leaves or 1/2 teaspoon dried
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- lemon juice or balsamic vinegar Optional for finishing
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, toss the halved potatoes and onion wedges with olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper until evenly coated.
- Spread the potatoes and onions in a single layer on a lined or lightly oiled baking sheet, placing potatoes cut-side down. Roast for 25 minutes, then flip the potatoes and stir the onions.
- Roast an additional 15–20 minutes until potatoes are tender and edges are golden brown. Optional: broil 1–2 minutes for extra crispness. Remove from oven and toss with parsley and a squeeze of lemon or drizzle of balsamic if desired. Serve hot.
Notes
- For faster cooking, parboil potatoes for 5–7 minutes before roasting.
- Do not overcrowd the pan—use two pans if needed to ensure browning.
- Swap herbs and spices to change the flavor profile (oregano and basil for
- Mediterranean, cumin and paprika for a smoky twist).
Nutrition
Calories: 230kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 350mgSugar: 4g
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