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!

I’m always game for potatoes, and this easy side dish is one of my new favorites!

We’ve got all my favorite in this one – crispy baby potatoes, caramelized 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. 

Ingredients to make roasted potatoes and onions

• Petite red potatoes
• onion
• salt
• thyme
• garlic powder
• pepper
• olive oil

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 (this is important!)

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. 

Bake at 425 degrees for around an hour, checking to flip and stir every 15 minutes or so. 

Easy peasy, and always a winner! Even my husband who claims he doesn’t like potatoes will devour this recipe!

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

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Potatoes and Onions Recipe:

Yield: 4 - 6 servings

Roasted Potatoes and Onions

Print

Easy and delicious roasted potatoes and onions recipe

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

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
• up to 1/4 cup olive oil

Instructions

1. Preheat oven to 425 degrees
2. Add potatoes, onions, and spices to a glass casserole dish
3. Pour on olive oil to coat well (I used the full 1/4 cup)
4. Toss to combine
5. Bake at 425 degrees for 50 - 60 minutes, checking to stir and flip every 15 - 20 minutes

Notes

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)

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 182 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 435mg Carbohydrates: 19g Fiber: 2g Sugar: 1g Protein: 2g