Roasted Potatoes And Onions (Printable version)
Crispy golden potatoes and sweet caramelized onions, roasted with fragrant herbs for the perfect 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 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, leaving space between pieces so they roast rather than steam.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until the potatoes are golden brown and tender and the onions are softened and caramelized.
05 - Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve warm as a side dish.
# Expert tips:
01 -
- The onions practically melt into a sweet jammy layer that gets crispy where it touches the pan, and that contrast alone is worth making this.
- It takes about ten minutes of actual work and the oven does everything else, leaving you free to handle the rest of dinner or just sit down with a glass of something cold.
02 -
- If you crowd the pan, the vegetables will steam instead of roast and you will get soft bland pieces instead of the crispy golden ones you want, so use two pans if needed.
- Soaking the cut potatoes in cold water for thirty minutes before roasting pulls out surface starch and creates an dramatically crispier crust, which I discovered after a particularly soggy batch ruined my Thanksgiving side dish plans.
03 -
- Cut all the potato cubes the same size so they finish cooking at the same time, because nothing is more frustrating than finding a hard raw center in an otherwise perfect batch.
- Let the baking sheet preheat in the oven for five minutes before spreading the vegetables on it, because that initial blast of heat on the bottom creates a crust that flipping alone cannot achieve.