Herb roasted potatoes and onions are a simple yet flavorful side dish that brings rustic charm to any meal. This dish combines tender baby potatoes and sweet, caramelized onions with a medley of herbs and seasonings that create a delicious golden crust and aromatic profile. Perfectly suited for weeknight dinners, family gatherings, or holiday feasts, this recipe is both wholesome and easy to prepare.
With minimal ingredients and a one-pan approach, it’s a go-to for those who crave hearty comfort food with a touch of sophistication. The natural sweetness of the onions pairs beautifully with the earthiness of the potatoes, and the herbs add layers of flavor that elevate the dish without overwhelming the palate. Whether served alongside roasted meats or enjoyed on its own, this versatile side dish is a crowd-pleaser every time.
Ingredients
• 1.5 pounds baby potatoes (red or gold), halved
• 2 medium yellow onions, sliced into thick wedges
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• Juice of ½ a lemon (optional, for brightness)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the vegetables by washing the baby potatoes thoroughly. Cut them into halves or quarters depending on size to ensure even cooking. Peel and slice the onions into thick wedges so they don’t burn during roasting.
- Combine the potatoes and onions in a large mixing bowl. Add the olive oil, dried rosemary, thyme, garlic powder, paprika, salt, and pepper. Toss everything together thoroughly so the herbs and oil coat the vegetables evenly.
- Spread the mixture in a single layer on the prepared baking sheet. Be sure not to overcrowd the pan, as this can cause the vegetables to steam rather than roast. Use two pans if necessary.
- Roast in the oven for 35–40 minutes, flipping the potatoes and onions halfway through cooking. Roast until the potatoes are golden brown on the outside and tender on the inside, and the onions are caramelized and soft.
- Check for doneness by piercing a potato with a fork. It should slide in easily, and the edges should be crisp. The onions should be lightly browned and sweet-smelling.
- Optional finishing touch: Once out of the oven, squeeze the juice of half a lemon over the roasted vegetables for a pop of freshness and brightness that complements the savory flavors.
- Garnish and serve. Sprinkle freshly chopped parsley over the dish before serving for a touch of color and a mild herbal lift. Serve hot as a side to roasted chicken, grilled steak, baked fish, or a hearty vegetarian entrée.