Oven-roasted potatoes and onions are delightfully crispy and so very tasty. It’s an easy recipe, too: the oven does all the work!
These oven-roasted potatoes and onions are a delicacy. They are so flavorful and crispy! They are especially good when fresh out of the oven, but leftovers are pretty good too.
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.
Onion: I use a large onion and slice it thickly, then separate the slices into rings.
Olive oil: This oil is so delicious. 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 variations 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 baking dish. It’s best if you can arrange them in a single layer.
3. Bake until tender and crispy, about 45 minutes at 425°F. Stir them after about 20 minutes, and keep an eye on them the last 5-10 minutes. They might be ready faster than 45 minutes, depending on how hot is your oven.
How do you make crispy potatoes?
It’s all about adding enough fat (olive oil or butter), and about how long you roast them. The recipe below suggests roasting for 45 minutes. But if your oven is not as hot as mine, it might take 5-10 minutes longer.
It’s also important to stir the roasted potatoes and onions after about 20 minutes in the oven. Otherwise, they 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
- 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)
- 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.
- Roast until the potatoes are tender and the onions are caramelized, about 45 minutes. Gently stir them after the first 20 minutes (or they will stick to the pan), and keep a close eye on them the last 5-10 minutes. Depending on your oven, they might be ready in less or in more time than it takes in my oven.