Roasted potatoes & onions are a simple and easy side dish that pairs well with everything and everyone loves! They are seasoned with some common spices and tossed in oil for an effortless addition to any meal. Go ahead and make extra, because you won't have any leftovers here!
6cupspotatoes(diced, about 2-3 large potatoes - *see note)
1cupyellow onion(sliced or diced, or use white onion)
1tablespoonolive oil(extra virgin, up to 2 tablespoons)
1tablespoongarlic(minced)
1teaspooneach, salt & pepper(to taste)
1tablespoonfresh parsley(chopped for garnish, optional)
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Instructions
To begin, go ahead and preheat the oven to 450°F (230°C) and place some parchment paper onto your baking sheet.
On the prepared baking sheet, add your diced potatoes, diced onion, and minced garlic.
Next, sprinkle your salt and pepper over the potatoes and onions then pour the extra virgin olive oil (EVOO) over the top. Use a wooden spoon to carefully and gently toss until all of the seasonings are well distributed and the vegetables are evenly coated.
Bake the potatoes and onions in the oven at 450°F (230°C) for 45-50 minutes, making sure to stir them every 20 minutes or so to keep them from burning.
You'll know the potatoes are done when they are easily pierced with a fork. Remove them from the oven and garnish with fresh parsley if desired. Serve immediately while toasty hot.
Notes
Whether or not you want to peel your potatoes is completely up to you! I left the skin on mine, but you can peel them if you like.
Russet potatoes are my favorite potato variety for baking! Idaho potatoes, King Edward, Maris Piper, and Yukon Gold are all great options as well.
To store: Store your leftover potatoes and onions in a sealed container in the fridge for a maximum of 5 days.
To reheat: You can reheat your potatoes in the oven or in small increments in the microwave.
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