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
Scale
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
