Roasted Potatoes and Onions (Print Version)
Crispy golden potatoes with sweet caramelized onions and fragrant herbs
# 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)
# Directions:
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, making sure not to overcrowd the pan for even roasting.
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.
# Insider Tips:
01 -
- You get maximum comfort food flavor with almost zero hands on effort.
- Everything roasts on one pan so cleanup is practically nonexistent.
- The crispy edges on those potatoes will make you question why you ever made them any other way.
02 -
- Crowding the pan is the number one enemy of crispiness so use two sheets if needed.
- Soaking cut potatoes in cold water for 30 minutes then drying thoroughly creates an even crunchier exterior.
03 -
- Flip the vegetables with a thin spatula rather than stirring to keep those crispy edges intact.
- Let the baking sheet preheat in the oven for a few minutes before adding the vegetables for an instant sizzle on contact.