These Crispy Roasted Potatoes and Onions are an easy and versatile side dish that goes with just about everything! Thinly sliced, crispy potatoes with creamy centers, jammy roasted onions and herby rosemary. 5 simple ingredients is all it takes!
Parts of the potato get crispy like a potato chip, while others get creamy and soft, like the inside of a French fry. The onions get jammy and caramelized in spots while others gets slightly, delightfully charred.
These crispy oven roasted potatoes and onions are such an easy side dish, they're loaded with flavor and are super simple to make.
Why this recipe works
- Easy, beginner friendly - anyone can make roasted potatoes and onions!
- A traditional potato recipe passed down from generations of Italian home cooks.
- Roasted on a large baking sheet to allow the potatoes and onions to get crispy.
- Just so happen to be gluten free and vegan.
- Potatoes - Red skinned potatoes were always what my mom and grandma always used for oven roasted potatoes, but they can be made with any kind of potatoes, like russet potatoes or baking potatoes. However, it will turn out better with waxy potatoes such as red skins, Yukon gold potatoes or even plain white potatoes. The size of the potato doesn't matter. I prefer to leave the skin on, but if you're opposed you can peel the potatoes first.
- Onions - I prefer to make this recipe with yellow onions, but red onions, sweet onions, white onions or even shallots can all be used as well.
- Extra Virgin Olive Oil - Use a good quality extra virgin olive oil to give the roasted potatoes and onions lots of rich flavor.
- Pepper - The flavors in this recipe are very simple, so it's important to use freshly ground black pepper, which will taste fresher and have more flavor than pre-ground pepper.
- Mandoline Slicer - You can slice the potatoes and onions by hand using a knife, but a mandoline slicer makes it faster, easier to achieve uniform slices that cook more evenly. I recommend using a cut-proof glove.
Step by step instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Add the sliced potatoes and onions to a large bowl. Drizzle with olive oil, then sprinkle with salt, freshly ground black pepper and rosemary. Toss until the potatoes and onions are all evenly coated.
- Spread the potatoes and onions out on the baking sheet in a single layer.
- Bake for 20 minutes, then use a spatula to toss the potatoes and onions around and flip some of them over. This doesn't have to be perfect, just make sure you move them around a bit.
- Bake for another 15-20 minutes or until the potatoes are golden brown and crisp in spots. Serve immediately.
How to Serve Roasted Potatoes and Onions
These potatoes pair beautifully with just about any kind of protein. You can serve them alongside other roasted meats like chicken, pork chops, steaks, pot roast, stews and with all different kinds of seafood. They're a versatile side that go with just about anything! These potatoes are gluten free and vegan, making them a great choice for entertaining or serving a crowd. Red Wine Braised Short Ribs, Herb Roasted Chicken, Roasted Beef Tenderloin or Dijon Herb Crusted Lamb.
Tips for success
- Line the baking pan with parchment paper for easier clean-up and no stuck-on potatoes or onions. Potatoes and onions will stick to aluminum foil.
- Don't skimp on the olive oil! It helps the potatoes and onions get nice and crisp.
- Use waxy potatoes like red skinned potatoes or Yukon Gold potatoes for best results.
- Slice the onions thicker than the potatoes so they don't burn. Onions have a lot of natural sugars, so they cook faster and can burn more easily.
- If you don't have a mandoline, don't stress about getting evenly thin slices. My mom and grandma always used a knife.
- Try to arrange the potatoes and onions in a single layer on a large baking sheet to maximum surface area for crispiness and even cooking.
- Don't open the oven. These potatoes need high heat to get nice and crisp. If you constantly open the oven to check on them, the temperature will drop and they'll take longer to cook.
- Try adding some other vegetables to the sheet pan along with the potatoes and onions for variation and added nutrition. I love adding jalapeños or red peppers, or other root vegetables such as parsnips, carrots, celery root, sweet potatoes, yams, turnips, radishes or rutabagas.
- I love the simplicity of the flavors in this recipe, but you can change up the vibe by adding different spices and herbs.
Faq About Roasted Potatoes and Onions
You can use any other woody herb such as thyme, oregano or sage. Avoid soft herbs like basil or parsley. You can also add different spices like garlic powder, onion powder or paprika.
Boiling or soaking potatoes in water prior to roasting can remove some of the starch, making them crispier. You can do so for this recipe if you want but it isn't necessary.
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