Roasted Potatoes And Onions (Printable Version)

Golden crispy potatoes with sweet caramelized onions, roasted with fragrant herbs for a comforting side dish.

# 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)

# How to Make It:

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, salt, pepper, thyme or rosemary, and garlic if using until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure not to crowd the pieces.
04 - Roast for 35 to 40 minutes, flipping halfway through, until the potatoes are golden and tender and the onions are caramelized.
05 - Remove from oven and garnish with fresh chopped parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The onions melt into the potatoes and create their own caramelized sauce without any extra effort.
  • Everything cooks on a single sheet pan, which means cleanup takes about thirty seconds.
02 -
  • If you crowd the pan, the potatoes will steam instead of roast and you will never get that crunch you are after.
  • Soaking cut potatoes in cold water for thirty minutes before roasting pulls out surface starch and gives you an extra crispy exterior.
03 -
  • Dry the soaked potatoes thoroughly with a clean towel before tossing with oil, because even a little moisture prevents browning.
  • Flip the potatoes gently with a thin spatula so you do not break apart the crispy edges you worked so hard to build.

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