Roasted Potatoes and Onions
on Jun 21, 2023, Updated Apr 05, 2024
Oven roasted Potatoes and Onions are an easy and classic side dish that everyone loves. Potatoes are always a favorite at our house, and I know these will be a favorite in yours too!
Roasted potatoes and onions are an easy side dish
Roasted potatoes are a great side dish to make and require just minutes to prepare. These roasted potatoes with onion are full of flavor and cooked in the oven until they are the perfect texture with crispy edges.
I’m always game for potatoes, and this easy side dish is one of my new favorites! Serve these up as a dinner side, and save the leftovers to have as hash with your breakfast! This recipe is classic, delicious, and so easy to make. With prep time of only a few minutes, you can sit back and let the oven do the rest of the work for you!
Ingredients you will need
- Petite red potatoes
- onion
- salt
- thyme
- garlic powder
- pepper
- olive oil
Substitutions
You can make this recipe with any kind of potatoes. Baby or petite potatoes will need to be halved and any variety will work for this recipe.
You can also use russet potatoes, red potatoes, or any other large potato variety to make roasted potatoes. Just cut the potatoes into small uniform sized pieces so that they will cook evenly and crisp on the edges.
How to make Roasted Potatoes and Onions
- Preheat: set your oven to 425 degrees.
- Prep: Cut the potatoes into halves and dice the onion into chunks.
- Mix it up: Add the potatoes, onions, salt, thyme, garlic powder, pepper, and olive oil to a glass casserole baking dish. Use your hands to toss and combine the oil and spices into the potatoes and onions.
- Bake: Roast the potatoes and onions for 50-60 minutes, checking and stirring every 20 minutes, until crispy on the edges.
How do you make crispy potatoes?
Oil and high heat help make potatoes crispy. It’s also important to try to spread the potatoes out into an even layer without much overlapping. Each time you flip the potatoes, use a spatula to make sure any edges are scraped from the pan. This will help get the potatoes evenly cooked and crispy on more sides.
How to store
- Store: store leftover roasted potatoes and onions in an airtight container in the refrigerator for up to 3 days.
- Reheat: reheat the roasted potatoes in the air fryer or oven for the best texture and crispiness.
More Potato Recipes you might like
- Rosemary Roasted Potatoes
- Roasted Baby Red Potatoes
- Garlic Parmesan Roasted Potatoes
- Famous Crispy Potato Casserole
- Sweet Potato Hash
- Garlic Parmesan Potato Wedges
Roasted Potatoes and Onions
Ingredients
- 1 lb. petite red potatoes, halved (see notes)
- 1 onion, diced into chunks
- 1 teaspoon salt
- 2 teaspoon thyme
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- ¼ cup olive oil, or enough to coat
Instructions
- Preheat the oven to 425 degrees
- Cut the baby potatoes into halves and dice the onion into chunks
- Add the potatoes, onions, salt, thyme, garlic powder, and pepper to a glass casserole dish
- Pour on the olive oil to coat (I used the full ¼ cup)
- Use your hands to toss and combine the oil and spices into the potatoes
and onions. - Roast the potatoes and onions for 50-60 minutes, stirring every 15 – 20 minutes,
until crispy on the edges.
Delicious. Not a big deal, but I like roasted potatoes better if I season them (well, I primarily am referring to the salt) after roasting, or at least toward the end. I also soak them for a bit (and then *dry* them thoroughly) before I toss them in the oil. It just seems to me they get a little crispier that way, but maybe it’s all in my head.
I always throw in a handful of grated parmesan cheese, as well.
Pro-tip: put everything in a gallon sized ziploc bag, close it, and thoroughly flip the bag from side to side, upside down, etc. Every bit of the taters and onions get covered in the spices, seasonings and oil.
Had a bunch of potatoes & onions to use up ASAP & this turned out yummy! Thank you!
So glad you enjoyed it!
They were a hit! Next time I will use garlic cloves, not that there was anything wrong with the recipe as it is. We’re just a family of garlic lovers!
Do you have to use a glass dish
You can also use a nonstick baking sheet.
@Michele, any dish to combine the ingredients will do. I’m a chef and use large steel bowls
Can u use vegetable oil
yes
I made these a couple of weeks ago and they were an instant hit with my husband. He requested them for dinner again tonight and the only change he requested was for double the onions! I think we have a hit here.
I made these with 1t fine table salt and though they were good otherwise, they were too salty. Do you use coarse salt or fine?
I used fine sea salt
I want to do these potatoes,but also am roasting a five pound prime rib roast,obviously at a much lower temp.
Can I do the potatoes say for 45 minutes,remove from oven,then pop back in for the time remaining to finish them off once I’ve removed my roast?will they be soggy do you think?
I don’t know about soggy, but if you roast them at the end at a higher heat it should be fine. I personally like extra crispy potatoes, so cooking them longer may not be a bad thing! Let me know how it works out.