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!

Course Side Dish

Cuisine American

Keyword roasted potatoes and onions

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 168

Author Gayle Bialas

Equipment

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

Instructions

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.

Nutrition