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Roasted Potatoes and Onions
Oven roasted potatoes and onions are delightfully crispy and so very tasty. It's an easy recipe, too: the oven does all the work!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
- 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 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.
Calories: 211kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 299mg | Fiber: 3g | Sugar: 1g