If you’re craving a side dish that’s irresistibly golden, perfectly crispy, and bursting with herby flavor, then you’re going to fall in love with my Crispy Roasted Potatoes and Onions Recipe. I absolutely love how this recipe manages to get those potatoes crispy on the outside while keeping them creamy inside, paired with sweet, caramelized onions – it’s like a warm hug on a plate. Trust me, once you try this out, you’ll find yourself making it again and again for weeknight dinners or special Sunday meals.
Why You’ll Love This Recipe
- Simple Ingredients: Just a handful of pantry staples come together to create deep, satisfying flavors.
- Effortless Technique: Minimal hands-on time and easy roasting steps mean this dish practically makes itself.
- Versatile Side: Works perfectly with everything from roasted meats to veggie bowls and weeknight dinners.
- Crowd-Pleaser: My family goes crazy for the crispy edges and sweet onions—guaranteed to impress.
Ingredients You’ll Need
This recipe is all about letting quality basics shine through. The potatoes and onions complement each other so well—the potatoes crisp up beautifully, while the onions become meltingly sweet. When shopping, it’s a good idea to pick waxy potatoes like red skins to keep things tender yet sturdy.
- Red skin potatoes: I love these because their waxy texture keeps them from falling apart during roasting.
- Yellow onion: The thicker slices roast down into deliciously jammy bits that add a natural sweetness.
- Olive oil: Use quality extra virgin olive oil for the best flavor and crispy results.
- Kosher salt: It seasons evenly and helps draw out moisture for better crisping.
- Fresh rosemary: The fragrance from fresh rosemary needles elevates the whole dish; dried works too if fresh isn’t available.
- Freshly cracked black pepper: Adds that perfect bit of peppery warmth.
Variations
I always encourage playing with this recipe to suit your mood or what’s in season—it’s so forgiving and flexible! You can easily experiment with different herbs or add a little kick.
- Herb swaps: Thyme or sage can replace rosemary for a different but equally delicious aroma—I find rosemary the best for that piney freshness, though.
- Spicy twist: Add a pinch of smoked paprika or chili flakes when tossing the potatoes and onions for a subtle heat I personally enjoy on colder nights.
- Vegetable additions: Toss in some sliced bell peppers or carrots for more color and sweetness—a fun way I jazz it up when guests come over.
- Vegan/Gluten-Free: This recipe is naturally both; perfect if you’re cooking for guests with dietary needs.
How to Make Crispy Roasted Potatoes and Onions Recipe
Step 1: Prep Your Ingredients Just Right
Start by preheating your oven to a toasty 425℉—this high heat helps the potatoes develop that coveted crispy crust. Slice your potatoes about a quarter-inch thick; I like to keep the skins on because they add texture and nutrients. Next, slice the onion a bit thicker, about half an inch, so they roast down nicely without turning into mush. Having these sizes right is key to getting that perfect contrast of crispy and tender.
Step 2: Toss and Coat for Maximum Flavor
Place your potatoes and onions in a large bowl, then drizzle with olive oil. Sprinkle on kosher salt, freshly cracked black pepper, and your rosemary needles. Toss everything gently but thoroughly so each slice gets a light coating of oil and seasoning. I discovered this trick when I used to under-oil and ended up with soggy potatoes, so don’t be shy here—just enough to shine but not drown them.
Step 3: Spread, Roast, and Flip
Spread the potatoes and onions in a single layer on your parchment-lined baking sheet. You want enough space so they aren’t crowded, or they’ll steam instead of crisp. Pop them into the oven and roast for 20 minutes, then pull the pan out and give everything a good toss and flip using a spatula. This helps develop even browning and prevents sticking. Don’t worry about making it perfect—just a little turn and flip here and there is enough.
Step 4: Finish Roasting Until Golden and Crispy
Return the pan to the oven and roast for another 15 to 20 minutes, watching closely towards the end. You’ll know it’s done when the potatoes have those beautiful golden brown spots and crispy edges, and the onions are soft and caramelized. Serve immediately for best texture and flavor—leftovers are still tasty, but freshly roasted is unbeatable.
Pro Tips for Making Crispy Roasted Potatoes and Onions Recipe
- Use parchment paper or a non-stick baking mat: This prevents sticking and makes cleanup a breeze.
- Don’t overcrowd the baking sheet: Giving the slices space helps them crisp up rather than steam.
- Flip halfway through roasting: I learned this helped so much in getting even browning on both sides.
- Fresh rosemary over dried: If you can, use fresh rosemary needles; they add a bright, piney kick that dried can’t quite match.
How to Serve Crispy Roasted Potatoes and Onions Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or chives on top just before serving. The green adds a fresh pop and a nice earthy counterpoint to the rosemary. A light drizzle of good-quality balsamic vinegar or a squeeze of lemon juice can also brighten things up if you want a little tang.
Side Dishes
This dish pairs beautifully with roasted chicken, grilled steak, or even a hearty lentil stew. My family especially enjoys it alongside simple baked salmon or roasted vegetables for a comforting, well-rounded meal.
Creative Ways to Present
For a cozy dinner party, I like to serve these crispy roasted potatoes and onions in a rustic cast iron skillet, straight from oven to table. Adding a sprinkle of crunchy sea salt and a handful of toasted pine nuts on top makes it feel special. You can also layer them in a shallow casserole and top with melted cheese for an extra indulgent twist.
Make Ahead and Storage
Storing Leftovers
Leftover crispy roasted potatoes and onions store well in an airtight container in the fridge for up to 3 days. I always let them cool completely before refrigerating to avoid sogginess.
Freezing
I personally don’t recommend freezing this dish because the texture tends to suffer—potatoes can become mushy. But if you want to try, freeze in a single layer on a baking sheet first, then transfer to a freezer bag to help keep them from sticking.
Reheating
To reheat and revive the crispiness, pop leftovers in a preheated 400℉ oven on a sheet pan for about 10 minutes until heated through and crispy again. Avoid microwaving if you want to keep those edges crunchy.
FAQs
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Can I use other types of potatoes for this Crispy Roasted Potatoes and Onions Recipe?
Absolutely! While red skin or other waxy potatoes are best for keeping their shape and getting crispy, you can also use Yukon gold or fingerlings. Just be mindful that starchy potatoes like russets might break down more during roasting.
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How do I make sure my potatoes get crispy instead of soggy?
The key is not overcrowding the pan, roasting at high heat (425℉), and flipping halfway through. Also, don’t skip the olive oil and salt—it helps draw out moisture that can keep them soggy.
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Can I make this recipe ahead of time?
You can prep the sliced potatoes and onions ahead and store them in the fridge for a few hours before roasting. However, it’s best to roast close to serving time for maximum crispness.
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What if I don’t have fresh rosemary?
Dried rosemary works fine—just use about a third of the amount called for fresh, as it’s more concentrated. You could also substitute with other herbs like thyme or oregano for a different flavor.
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How do I store and reheat leftover crispy roasted potatoes and onions?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a 400℉ oven for about 10 minutes to bring back the crispiness—microwaving tends to make them soggy.
Final Thoughts
When I first started making this Crispy Roasted Potatoes and Onions Recipe, I had no idea it would become such a family favorite. The magic is in its simplicity—just a few ingredients, a little patience, and you get that incredible combination of crispy, soft, sweet, and savory. It’s the kind of recipe you’ll want to tuck away in your favorites book and pull out whenever you need a comforting, no-fail side. Give it a try—you won’t regret it, and your taste buds will thank you!
Print
Crispy Roasted Potatoes and Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Crispy Roasted Potatoes and Onions are a simple and delicious side dish featuring thinly sliced red skin potatoes and thick-cut yellow onions tossed in olive oil, seasoned with kosher salt, black pepper, and fresh rosemary. Roasted to golden perfection in the oven, this recipe produces potatoes with a crispy exterior and creamy interior complemented by sweet, caramelized onions and aromatic rosemary. Perfect for pairing with a variety of main courses, it requires minimal ingredients and effort for maximum flavor.
Ingredients
Vegetables
- 1½ – 2 lbs red skin potatoes (or other waxy potatoes, unpeeled, sliced about 1/4 inch thick)
- 1 medium yellow onion (sliced about 1/2 inch thick)
Seasonings & Oils
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1 tablespoon fresh rosemary needles or about 1 teaspoon dried rosemary
Instructions
- Preheat Oven: Preheat your oven to 425℉ (220℃) and line a sheet pan with parchment paper to prevent sticking and promote even cooking.
- Prepare Vegetables: Place the sliced potatoes and thickly sliced onions into a large mixing bowl. Drizzle with the olive oil, then sprinkle evenly with kosher salt, freshly cracked black pepper, and rosemary. Toss everything thoroughly to ensure each slice is coated with oil and seasonings.
- Arrange on Sheet Pan: Spread the coated potatoes and onions out in a single layer on the prepared sheet pan. Avoid overcrowding to help them roast evenly and develop crisp edges.
- Initial Bake: Bake in the preheated oven for 20 minutes, allowing the potatoes and onions to start softening and browning.
- Toss and Flip: Remove the pan, use a spatula to gently toss and turn the potatoes and onions, flipping some pieces to promote even browning on both sides. It does not have to be perfect—just move them around to redistribute.
- Final Bake: Return the pan to the oven and bake for an additional 15-20 minutes, or until the potatoes are golden brown, crisp on the edges, and the onions are caramelized and tender.
- Serve: Serve immediately while hot and crispy, as a flavorful and versatile side dish to complement a variety of meals.
Notes
- This recipe is simple, using only five main ingredients, making it easy to customize by adding garlic, paprika, or other herbs if desired.
- For the crispiest texture, use waxy potatoes such as red skin or Yukon Gold.
- Don’t overcrowd the pan to ensure even roasting and crispiness.
- Make sure the potatoes are sliced uniformly about 1/4 inch thick and onions about 1/2 inch for even cooking.
- These crispy roasted potatoes and onions pair well with roasted meats, grilled chicken, or vegetarian mains.
Nutrition
- Serving Size: 1 serving
- Calories: 297 kcal
- Sugar: 4 g
- Sodium: 1593 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
