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 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.
You simply can’t go wrong with this simple yet so very flavorful dish!
I’m always game for potatoes, and this easy side dish is one of my new favorites!
We have all my favorites in this one – crispy baby potatoes, caramelized fresh onion, and garlic and thyme to really make all the flavors pop.
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 to make roasted potatoes and onions
- Petite red potatoes
- garlic powder
- olive oil
Slice your petite red potatoes in half or in quarters, if they are larger.
Dice an onion into chunks roughly the same size as the potatoes.
Add your potatoes, onion, and spices to a glass casserole baking dish (this is my favorite dish to use when roasting potatoes).
Add olive oil to coat the potatoes well and toss until combined.
The potatoes may look too oily at first, but that extra oil helps them roast at a high heat and get crispy without losing liquid and burning.
Toss with your hands until all the olive oil and spices coat the potatoes and onions.
How do you make crispy potatoes?
To make your potatoes crispy, you need oil and around 45 minutes to an hour of roasting time.
Be sure to use a pan large enough for the potatoes to be spread out in an even layer.
This will ensure that each potato has the chance to get those crispy edges!
Bake the potatoes and onions at 425 degrees for around an hour, checking to flip and stir every 15 minutes or so.
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.
Easy peasy, and always a winner side dish recipe!
Even my husband who claims he doesn’t like potatoes will devour this recipe.
More Potato Recipes we love
- Rosemary Roasted Potatoes
- Roasted Baby Red Potatoes
- Garlic Parmesan Roasted Potatoes
- Famous Crispy Potato Casserole
- Sweet Potato Hash
- Garlic Parmesan Potato Wedges
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Potatoes and Onions Recipe
Roasted Potatoes and Onions
Easy and delicious roasted potatoes and onions recipe
- 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
- up to ¼ cup olive oil
- Preheat oven to 425 degrees
- Add potatoes, onions, and spices to a glass casserole dish
- Pour on olive oil to coat well (I used the full ¼ cup)
- Toss to combine
- Bake at 425 degrees for 50 - 60 minutes, checking to stir and flip every 15 - 20 minutes
My potatoes were very small, so I just halved them. If yours are a bit larger, you may want to quarter them to get smaller pieces (these crisp up better)
Amount Per Serving: Calories: 182Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 435mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 2g
Monday 21st of February 2022
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!
Saturday 5th of February 2022
Do you have to use a glass dish
Tuesday 1st of March 2022
You can also use a nonstick baking sheet.
Wednesday 27th of October 2021
Can u use vegetable oil
Saturday 6th of November 2021
Joyce St Onge
Wednesday 3rd of March 2021
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.
Monday 15th of February 2021
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?
Monday 15th of February 2021
I used fine sea salt