Roasted Potatoes And Onions (Printable version)
Crispy golden potatoes and sweet caramelized onions roasted with herbs 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)
# Directions:
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 in a single layer on the prepared baking sheet, making sure not to overcrowd the pan for optimal browning.
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, sprinkle with fresh chopped parsley if desired, and serve warm.
# Expert advice:
01 -
- The onions turn into sweet, jammy bites that you will pick off the pan before anyone else gets near them.
- It requires one bowl, one pan, and almost zero technique, making it the lowest effort side with the highest payoff.
02 -
- If the potatoes are crowded on the pan they will steam instead of roast, so use two pans if necessary rather than piling them up.
- Soaking the cut potatoes in cold water for 30 minutes and drying them thoroughly before roasting creates an noticeably crispier crust.
03 -
- Flip the potatoes with a thin metal spatula rather than tossing them so the caramelized crust stays intact on each piece.
- Let the baking sheet preheat in the oven for a few minutes before adding the vegetables for an instant sizzle that jumpstarts browning.