I love making Roasted Potatoes and Onions because the ingredients are simple, affordable, and easy to find. The potatoes become crispy on the outside and fluffy on the inside, while the onions add a delicious natural sweetness.
Another reason I enjoy this recipe is how little preparation it requires. I only need to chop the vegetables, toss them with oil and seasonings, and roast everything until golden brown.
I also appreciate how versatile this dish is. I can use Yukon Gold potatoes, red potatoes, or baby potatoes and customize the seasonings with rosemary, thyme, paprika, or Parmesan cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Roasted Potatoes and Onions
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2 pounds Yukon Gold or red potatoes, cut into 1-inch pieces
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2 large yellow onions, cut into thick wedges
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3 tablespoons olive oil
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3 garlic cloves, minced
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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1 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper
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1 tablespoon unsalted butter, melted, optional
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2 tablespoons fresh parsley, chopped
I usually choose Yukon Gold potatoes because they have a creamy interior and develop beautifully crisp edges when roasted. Red potatoes also work well because they hold their shape during cooking.
For the onions, I prefer yellow onions because they become naturally sweet and lightly caramelized in the oven. I cut them into thick wedges so they soften without burning before the potatoes finish cooking.
Directions
I start by preheating my oven to 425°F (220°C). I place a large rimmed baking sheet in the oven while it heats so the potatoes begin crisping as soon as they touch the hot surface.
Next, I wash the potatoes thoroughly and pat them dry with a clean kitchen towel. I usually leave the skins on because they add texture and help the potatoes become crispy.
I cut the potatoes into evenly sized pieces, approximately 1 inch thick. Keeping the pieces similar in size helps them cook at the same rate.
I peel the onions and cut each one into 6–8 thick wedges. I try to keep a small portion of the root end attached to each wedge so the layers stay together during roasting.
In a large mixing bowl, I combine the potatoes with 2 tablespoons of olive oil, garlic powder, paprika, rosemary, thyme, salt, and black pepper.
I toss everything together until the potatoes are evenly coated with oil and seasonings.
I carefully remove the hot baking sheet from the oven and spread the seasoned potatoes across it in a single layer.
I make sure to leave some space between the pieces because overcrowding can cause the potatoes to steam instead of roast.
I return the baking sheet to the oven and roast the potatoes for 15 minutes.
While the potatoes begin roasting, I place the onion wedges in the mixing bowl and toss them with the remaining tablespoon of olive oil and a small pinch of salt and pepper.
After the first 15 minutes, I remove the baking sheet from the oven and gently turn the potatoes with a spatula.
I add the onion wedges to the baking sheet, spreading them between the potatoes without overcrowding the pan.
I return everything to the oven and roast for another 15 minutes.
Next, I remove the baking sheet and gently toss the potatoes and onions. I add the minced garlic, distributing it evenly so it can become fragrant without burning.
I roast everything for another 10–15 minutes, until the potatoes are deeply golden around the edges and tender when pierced with a fork.
The onions should be soft, lightly browned, and caramelized along their edges.
If the potatoes need a little more color, I leave them in the oven for another 3–5 minutes, checking frequently to prevent the garlic and onions from burning.
Once the potatoes and onions are fully roasted, I remove the baking sheet from the oven.
For extra richness, I drizzle the optional melted butter over the hot vegetables and toss gently.
I finish by sprinkling freshly chopped parsley over the top and adjusting the salt and black pepper if needed.
I serve the Roasted Potatoes and Onions immediately while the potatoes are crispy and the onions are tender and sweet.
Servings and Timing
I usually get about 4–6 servings from this recipe.
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Prep time: 15 minutes
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Roasting time: 40–45 minutes
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Total time: About 55–60 minutes
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Servings: 4–6
I can save preparation time by washing and cutting the potatoes ahead of time. I keep the cut potatoes submerged in cold water in the refrigerator, then drain and dry them thoroughly before roasting.
Variations
For Garlic Parmesan Roasted Potatoes and Onions, I sprinkle 1/3 cup of freshly grated Parmesan cheese over the vegetables during the final 5 minutes of roasting. I love how the cheese adds a savory flavor and creates lightly crispy edges.
When I want Rosemary Roasted Potatoes and Onions, I replace the dried rosemary with 1 tablespoon of finely chopped fresh rosemary. I also add a little fresh thyme for a more aromatic flavor.
For Spicy Roasted Potatoes and Onions, I add 1/4 teaspoon of cayenne pepper or 1/2 teaspoon of crushed red pepper flakes to the seasoning mixture. The mild heat balances beautifully with the sweet roasted onions.
When I want a Mediterranean-inspired version, I add 1 teaspoon of dried oregano and a squeeze of fresh lemon juice after roasting. I sometimes finish the dish with chopped parsley for extra freshness.
For Roasted Potatoes, Onions, and Bell Peppers, I add 2 bell peppers cut into large pieces during the final 25–30 minutes of roasting. I love how the peppers become tender and slightly sweet alongside the potatoes and onions.
When I want extra-crispy potatoes, I soak the cut potatoes in cold water for 20–30 minutes before roasting. I drain and dry them completely, then toss them with the oil and seasonings. This helps remove some surface starch and encourages a crispier finish.
Storage/Reheating
I let leftover Roasted Potatoes and Onions cool slightly before transferring them to an airtight container. I refrigerate them within 2 hours of cooking and store them for up to 3–4 days.
For oven reheating, I spread the potatoes and onions on a baking sheet in a single layer and reheat them at 400°F (200°C) for approximately 10–15 minutes, until hot and crispy.
When reheating smaller portions, I use an air fryer at 375°F (190°C) for approximately 5–8 minutes, shaking the basket halfway through.
I can also reheat the vegetables in a skillet over medium heat with a small amount of olive oil. I cook them for about 5–7 minutes, stirring occasionally, until warmed through and lightly crisp.
I avoid using the microwave when possible because it softens the crispy potato edges.
I can freeze cooked potatoes and onions for up to 2 months, although the potatoes may become slightly softer after thawing. I prefer reheating them directly from frozen in a hot oven to restore some of their texture.
FAQs
What are the best potatoes for roasting with onions?
I prefer Yukon Gold potatoes because they have a creamy center and develop crispy, golden edges. Red potatoes are another excellent choice because they hold their shape well. Russet potatoes also work, especially when I want a fluffier interior and extra-crispy exterior.
Should I boil potatoes before roasting them?
I don’t usually boil the potatoes for this recipe because cutting them into 1-inch pieces allows them to cook thoroughly in the oven. However, when I want extra-crispy potatoes, I sometimes parboil them for 5–7 minutes, drain them thoroughly, and let the surface dry before roasting.
How do I keep roasted potatoes from becoming soggy?
I make sure the potatoes are completely dry before adding the oil and seasonings. I also use a hot oven, spread the potatoes in a single layer, and avoid overcrowding the baking sheet. These steps help the potatoes roast instead of steam.
Can I use red onions instead of yellow onions?
Yes. I can use red onions, sweet onions, or white onions depending on what I have available. Red onions develop a slightly sweeter flavor when roasted and add beautiful color to the dish. I usually cut them into thick wedges so they hold their shape.
What can I serve with Roasted Potatoes and Onions?
I love serving Roasted Potatoes and Onions with roasted chicken, grilled steak, baked salmon, turkey, meatloaf, or sautéed vegetables. They’re also delicious alongside scrambled eggs or omelets for a hearty breakfast or brunch.
Conclusion
This Roasted Potatoes and Onions Recipe is one of my favorite ways to turn simple ingredients into a crispy, flavorful, and comforting side dish. I love how the golden potatoes, sweet roasted onions, garlic, and herbs come together to create a delicious combination of textures and flavors. Whether I prepare it for a weeknight dinner, holiday meal, or weekend breakfast, these easy roasted potatoes and onions are a recipe I enjoy making again and again.
