Flavorful, and easy to prepare, roasted potatoes and onion is a great side dish to complement any entree. Best of all, this hearty side is easily customized with basic ingredients so it never gets boring.
Tender potatoes with wonderfully crispy edgers mingle with sweet roasted onions kissed with a touch of char. If you love onion flavor, you will love these potatoes because the onions infuse every bite with pungent perfection.
Ingredients you'll need
- Potatoes - I recommend Yukon gold, they are tender and creamy, but red potatoes can just as easily be substituted. Use russet potatoes if you want crispy potatoes. Waxy potatoes will have a creamier flavor.
- Onion - A sweet onion is my personal recommendation, as the sweetness really intensifies during roasting. Yellow or red onions can be substituted if desired.
- Olive oil - You can substitute bacon grease or duck fat.
- Red wine vinegar - Balsamic vinegar can be substituted for a stronger flavor.
- Fresh ground black pepper
- Salt - I recommend table salt over kosher salt because the smaller granules will give you better coverage.
Optional:
- Fresh rosemary thyme or thyme is a great addition.
- Add additional seasonings such as garlic powder or paprika.
- Red bell peppers would add color and sweetness.
How to make them
To make this roasted potatoes with onions recipe, first chop the potatoes into 1" chunks and do the same with the onion. Add these to a large bowl along with oil, vinegar, and seasoning. Toss to evenly coat then spread on a large sheet pan in an even layer.
Tip: I line my baking sheet with aluminum foil or parchment paper for easy cleanup. The potatoes also release from the foil easily after baking.
Preheat the oven temperature to 400 degrees and roast the potatoes and onions for 45 minutes or until golden brown. There is no need to flip them during roasting.
Storing & Reheating Leftovers
Leftover potatoes and onions can be stored for up to one week in an airtight container in the refrigerator. It is best to reheat them in the oven, 10 minutes at 400 degrees will do the trick. Otherwise, you can use the microwave instead, but the texture will not be as good.
Roasted Potatoes and Onions
Equipment
- Large Bowl
- Large baking sheet
Ingredients
- 2 pounds Yukon gold potatoes
- 1 medium sweet onion
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon table salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheeat oven to 400 degrees.
- Chop potatoes and onions into 1" chunks and add to a large bowl.
- Add oil, vinegar and seasoning to the bowl and toss to combine with potatoes and onion.
- Pour potatoes and onions onto a baking sheet and spread out in a single layer so they aren't crowded. Roast in the oven for 45 minutes.
- Remove from oven, let cool slightly and serve.
Nutritional Information
This recipe was originally published September 17, 2021.
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