Roasted Potatoes and Onions (Printer-friendly)
Crispy golden potatoes with sweet caramelized onions, roasted with herbs and olive oil for a comforting side dish.
# 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 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 on the prepared baking sheet in a single layer, making sure not to overcrowd them for even roasting.
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 - Remove from oven and garnish with chopped fresh parsley if desired. Serve warm as a side dish.
# Expert Advice:
01 -
- The onions practically melt into golden jammy bites that taste like you spent far more effort than ten minutes of prep.
- Everything cooks on a single sheet pan which means cleanup is almost nothing.
02 -
- Soaking cut potatoes in cold water for thirty minutes before roasting removes excess starch and delivers an noticeably crisper outside.
- If the onions are browning faster than the potatoes, simply push them toward the center of the pan where heat is slightly gentler.
03 -
- Cut all potato cubes as close to the same size as possible so every piece finishes cooking at the same time.
- Let the baking sheet preheat in the oven for five minutes before adding the vegetables for an instant sizzle on contact.