Roasted Potatoes and Onions
Updated Jun 24, 2026
Oven roasted Potatoes and Onions are an easy and classic side dish that everyone loves. They are simple to make and always a family favorite!
Roasted potatoes and onions
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. 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
Roasted Potatoes and Onions
Ingredients
- 1 lb. petite red potatoes, halved (see notes)
- 1 yellow onion, diced into chunks
- 1 teaspoon salt
- 2 teaspoons 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 the olive oil over the potatoes to coat them (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.
LOVE THE SIMPLICITY, HOWEVER THIER ARE NO MEASUREMENTS IN THE INGREDIANTS LISTED, i READ THE ENTIRE PAGE AND DID NOT FIND ANY MEASUREMENTS. So i just guessed
The recipe card is always located at the bottom of the post, and it has the ingredient amounts and instructions. It’s right above the comment section!
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!
Weird. Mine was near perfect at 60 minutes. Onions were browning faster than the potatoes though. Love this recipe. I added cayenne and a couple other spices for added flavor.
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.