Crispy Roasted Potatoes and Onions
These Roasted Potatoes and Onions are a simple, classic side dish made with pantry staples and bold, savory flavor. Roasted until golden and caramelized, this easy recipe delivers crispy potatoes and tender, sweet onions every time. Perfect for weeknight dinners, holidays, or meal prep, this is side pairs with just about everything!
Quick Snapshot:
- Total Time: About 50 minutes
- Pan Size: A large baking sheet
- Best Tip: Make sure your veggies are fully dry before seasoning and don’t overcrowd the pan
- Perfect For: Meal prep, busy weeknights, or holidays…goes along with just about any main dish
Oven roasted potatoes and onions are one of those recipes that comes in handy when you need a quick side dish.
With just a handful of ingredients, you can transform potatoes and onions into a crispy, yet tender side that’s loaded with flavor every single time.
The key to crispy oven roasted potatoes and onions isn’t fancy ingredients…it’s roasting them at a higher oven temperature until the potatoes are crisp of the outside, but fork-tender on the inside.
And the onions become soft and almost caramelized…mmm mmm good! I tested this recipe four times to be sure the results turn out perfect when you make these!
Pair this easy side dish with creamy chicken and spinach, Greek yogurt pork chops, or round steak with gravy and you’ve got a hearty meal that’ll be gone in no time.
Looking for more potato dishes? These parmesan roasted sweet potatoes, garlic parmesan smashed potatoes, and twice baked sweet potatoes are favorites around here!
Ingredients in Sheet Pan Roasted Potatoes and Onions:
- Baby potatoes: Yukon gold or red potatoes work well
- Onions: Yellow or white onions are best for caramelization
- Olive oil: Helps the vegetables roast and brown evenly
- Garlic powder: Adds a savory flavor
- Dried thyme and smoked paprika: Adds a depth of flavor and pairs well with the garlic powder
- Salt and black pepper: Essential for more flavor
Best Potatoes to Use for Roasting:
Choosing the right potato makes a big difference in texture:
- Yukon Gold potatoes: Creamy inside with crisp edges, perfect for roasting
- Red potatoes: Hold their shape well and roast evenly
- Russet potatoes: Crispy exterior, fluffier interior
Best Onions for Roasting:
Onions become naturally sweet in the oven, but some work better than others:
- Yellow onions: Balanced flavor and excellent caramelization
- Sweet onions: Milder and slightly sweeter when roasted
- Red onions: Slightly sharper, but great if you like bold flavor
How to Make Roasted Onions and Potatoes:
This recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or grease with cooking spray. Make sure to cut the potatoes and onions into evenly sized chunks.
- Add the potatoes and onions to a large bowl. Drizzle with olive oil, add seasonings, and toss well to combine.
- Spread the veggies in a single layer on the large baking sheet. Avoid overcrowding, as this allows moisture to escape and promotes browning.
- Bake, stirring halfway through cooking, until the potatoes are crispy on the outside and easily pierced with a fork.
Although you can make these ahead of time if you’re in a pinch, these are best served right after cooking. The potatoes will lose some of the crispiness when reheated. However, you can try to roast fully, cool, and store in the refrigerator. Reheat on a baking sheet at 400°F to restore crispiness.
Serving Suggestions:
These pair well with almost any main dish:
- Baked lemon chicken, cube steak, or pork tenderloin
- Salmon or cod
- Breakfast eggs or frittatas
- Grain bowls or salads
They also make an excellent holiday side for Thanksgiving, Christmas, or Easter.
Storage and Reheating Tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer for best texture.
- Avoid microwaving if possible, as it softens the potatoes.
And if you’re looking for an air fryer verion, try this recipe…which I tested and have made many times as an air fryer potato side dish!
More Side Dish Recipes You’ll Love:
Roasted Potatoes and Onions
Ingredients
- 1.5 pounds baby potatoes, halved or quartered (I quartered mine since they were large)
- 1 white onion, cut into small chunks
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Method
- Preheat oven to 425℉. Line a large baking pan with parchment paper or grease with cooking spray. Set aside.
- To a large mixing bowl, add the potatoes, onions, olive oil, garlic powder, dried thyme, paprika, salt, and pepper. Gently toss well to coat, making sure all of the potatoes are coated in seasoning mixture. Alternatively: you can add the veggies to your sheet pan and mix there, but I find it easier (and less messy) to mix in a bowl.
- Spread potatoes in an even layer onto prepared pan. Bake for 30-35 minutes, stirring halfway through cooking, until potatoes are crispy on the outside and fork tender on the inside. Serve immediately.
Notes
- Make sure not to overcrowd your pan, as that may result in softer veggies.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
- See my tips and tricks for making these roasted veggies above the recipe box.
