Oven-roasted potatoes and onions are delightfully crispy and so very tasty. It’s an easy recipe, too: the oven does all the work!
My husband and I are on a low carb diet so we don’t eat potatoes anymore (cauliflower is such a wonderful substitute). But our growing kids do eat potatoes and love them, so I make them quite often.
These oven-roasted potatoes and onions are a delicacy. They are so flavorful! They are especially good when fresh out of the oven, but leftovers are pretty good too. The olive oil and paprika really enhance their flavor.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Potatoes: I like to use small Yukon Gold potatoes. I leave them unpeeled and cut them in half. Another option is to use regular Yukon Gold potatoes – two medium potatoes are about 1 lb.
Onion: I use a large onion and slice it thickly, then separate the slices into rings. You can also cut the onion into wedges, as I do in the video.
Olive oil: This oil is so delicious. I love using it when making roasted potatoes and onions. But if you’re worried about its relatively low smoke point, I suggest you use melted butter instead. You can also use avocado oil, but it’s a very neutral-tasting oil so it won’t taste as good as olive oil or butter.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder and paprika. Other interesting options include smoked paprika instead of the paprika, and ground cumin instead of – or in addition to – the paprika.
The onions add great flavor
Roasted potatoes are obviously delicious. But add sliced onions, allowing them to slowly caramelize as they cook, and you’ve elevated those potatoes into a whole new level of deliciousness!
It’s such an easy recipe, too. Quickly prep the vegetables, mix with olive oil and spices, then let the oven do all the work.
How to roast potatoes and onions
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. You simply add all the ingredients – the potatoes, onions, oil and seasonings – to a large bowl. Mix everything well. You want to make sure the vegetables are well coated. I sometimes use my hands to mix. I find it’s the most efficient (if messy!) way.
2. Now transfer the coated vegetables to a rimmed baking dish. It’s best if you can arrange them in a single layer.
3. Bake for 20 minutes. Stir, and remove any onion pieces that are already browned. Then continue baking until the potatoes are fork-tender and the onions are golden brown, about 15 more minutes.
How do you make the potatoes crispy?
It’s all about adding enough fat (olive oil or butter), and about how long you roast them. The recipe below suggests roasting for a total of about 35 minutes. But if your oven is not as hot as mine, it might take 5-10 minutes longer. If the onions are very browned, you might need to remove them to a plate, then continue cooking the potatoes.
It’s also important to stir the roasted potatoes and onions after about 20 minutes in the oven. Otherwise, the potatoes tend to stick to the bottom of the pan.
One last tip is to arrange them in the pan in a single layer, to promote even roasting and browning. If you feel your casserole dish isn’t big enough, you can use a rimmed baking sheet instead.
What potato variety to use?
I like to use small Yukon Gold potatoes in this recipe. They are not as starchy as Russet potatoes, so they hold their shape well while baking. And they have a thin skin that you don’t need to peel.
What to serve with roasted potatoes and onions?
It’s such a versatile side dish, you can serve it with anything. I like to serve it with something that I can bake in the same oven. So I often serve this side dish with crispy oven baked chicken legs, with baked parmesan chicken or with baked salmon.
What about leftovers?
If you have leftovers, you can keep them in the fridge in an airtight container for 3-4 days.
Gently reheat them in the microwave, covered, on 50% power. Although they won’t be as good as when freshly roasted, they will be quite good when reheated this way.
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Roasted Potatoes and Onions
INGREDIENTS
- 1 lb. small Yukon Gold potatoes, unpeeled, washed and dried, halved
- 1 large onion, thickly sliced, slices separated into rings
- 1/4 cup olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked paprika is also good, and so is cumin)
INSTRUCTIONS
- Preheat your oven to 425 degrees F.
- In a large bowl, add the potatoes, onion rings, olive oil, kosher salt, black pepper, garlic powder, and paprika.
- Mix well and ensure that the potatoes and onions are well coated.
- Transfer the mixture to a 13 X 9-inch baking dish, or to an equivalent casserole dish. Your goal is to arrange them in a single layer to promote even roasting and browning. So use a baking dish large enough for that.
- Bake for 20 minutes. Stir, and remove any onion pieces that are already browned to a plate. Then continue baking until the potatoes are fork-tender and the onions are golden brown, about 15 more minutes.
- Add the onion pieces you've removed back to the pan, gently stir one more time, and serve.
WATCH THE VIDEO:
NOTES
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.