Crispy Roasted Potatoes and Onions
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!
Servings: 3 servings
Calories: 297kcal
Ingredients
- 1½ - 2 lbs red skin potatoes or other waxy potatoes, unpeeled, sliced about ¼ inch thick
- 1 medium yellow onion sliced about ½ inch thick, thicker than the potatoes
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- freshly cracked black pepper to taste
- 1 tablespoon fresh rosemary needles or about 1 teaspoon dried
Instructions
- Preheat the oven to 425℉ and line a sheet pan with parchment paper.
- Add the sliced potatoes and onions to a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper and rosemary. Toss until the potatoes and onions are all evenly coated.
- Spread the potatoes and onions out on the sheet pan 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.
Notes
- 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.
- Use a mandoline slicer to slice the potatoes and onions. 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.
Nutrition
Calories: 297kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1593mg | Potassium: 1086mg | Fiber: 4g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 2mg
