Roasted Potatoes And Onions (Printable Version)
Crispy golden potatoes with sweet caramelized onions, roasted with herbs
# 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:
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 evenly across the prepared baking sheet in a single layer, making sure not to overcrowd the pan.
04 - Roast for 35 to 40 minutes, flipping the vegetables halfway through, until the potatoes are golden and fork-tender and the onions are deeply caramelized.
05 - Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm.
# Expert Hints:
01 -
- It turns five basic ingredients into something with a crispy exterior and a soft, creamy center that disappears fast.
- Cleanup is minimal since everything roasts on one pan, leaving you more time to enjoy the meal.
02 -
- Soaking cut potatoes in cold water for 30 minutes before roasting removes excess starch and gives you an even crispier result.
- Flipping halfway through is non negotiable because it ensures even browning on all sides.
03 -
- Dry the potatoes thoroughly after soaking because any remaining moisture fights against crisping in the oven.
- Use the convection setting if your oven has one because the circulating air creates a more even, crunchier exterior.