Roasted Potatoes and Onions
on Jun 21, 2023, Updated Jun 11, 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 Recipes
- Rosemary Roasted Potatoes
- Roasted Broccoli and Carrots
- 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
- 1/4 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 1/4 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.
Good seasoning, but… 30 minutes at 425° was fine. Are you turning your potatoes into charcoal?
I like mine crispier on the edges, and some ovens do run hotter. I’m glad you figured out how long you like yours!
simple and delicious. part way through I time it so I can put in, on another pan, pork chops. makes good use of my oven and a whole meal comes out at the same time.