Flavorful, and easy to prepare, roasted potatoes and onion is the perfect side dish to complement any entree. Best of all, this hearty side is easily customized so it never gets boring.
Why these are great
I can't get enough of this dish. The potatoes are perfectly tender with a delicious brown sear where they rested on the pan during roasting, while the onions transform into tender and sweet strips of heaven. If you love onion flavor, you will love these potatoes because the onions really 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.
- 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 - Regular olive oil is better for baking than extra virgin, because it can withstand higher temperatures.
- Red wine vinegar - A generous splash of vinegar adds a subtle tangy bite to brighten the flavor. Balsamic vinegar can be substituted for a stronger flavor.
- Black Pepper - Fresh ground black pepper is preferable. It has a noticeably better flavor.
- Salt - I recommend table salt over kosher salt because the smaller granules will give you better coverage.
How to make crispy potatoes
The secret to crispy potatoes is tossing them in oil. The oil lightly fries them as they roast, crisping the exterior. However, if you are craving crispy potatoes, Yukon golds aren't the best. Waxy potatoes like Yukons and reds will hold their shape well and have a wonderfully creamy texture, but they will never get as crispy as starchier potatoes like Russets. For the crispiest potatoes ever, check out my roasted russet potatoes recipe instead.
How to make them
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 baking sheet in a single 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. There is no need to flip them during roasting.
How to reheat them
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. The length of time needed will vary depending on how many leftovers you are reheating.
Ways to customize this recipe
This recipe is easy to customize with your favorite seasonings and herbs. Try any of these ideas to add your own unique twist.
- Fresh thyme or fresh rosemary for an herbal upgrade.
- Add additional seasonings such as garlic powder or paprika.
- Red bell peppers would add color and sweetness.
- Swap out the oil for a more flavorful fat like bacon grease or duck fat.
What to serve them with
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Roasted Potatoes and Onions
- 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
- 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 evenly so they aren't crowded. Roast in the oven for 45 minutes.
- Remove from oven, let cool slightly and serve.