Herb Roasted Potatoes and Onions is a timeless side dish that combines the rustic charm of hearty vegetables with the fragrant allure of garden-fresh herbs. This recipe brings out the natural sweetness of onions and the earthy richness of potatoes, enhanced by a crisp, golden exterior and a tender, flavorful interior. Perfect for everyday dinners or festive gatherings, these roasted vegetables are not only easy to prepare but also incredibly satisfying. With just a few pantry staples and fresh herbs, you can elevate simple ingredients into a crowd-pleasing dish that pairs well with almost any main course. Whether you’re cooking for family or hosting a dinner party, these herb-roasted potatoes and onions will quickly become a staple on your table.
Ingredients
- 4 large potatoes (Yukon gold or red potatoes work best), chopped into 1-inch cubes
- 2 large onions (yellow or red), sliced into thick wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika (optional for a smoky flavor)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). This high temperature is key for getting that crispy, golden-brown finish on your vegetables.
- Prepare the vegetables by washing the potatoes thoroughly. You can peel them if preferred, but leaving the skin on adds texture and nutrients. Cut the potatoes into uniform 1-inch cubes to ensure even roasting. Slice the onions into thick wedges, which helps them hold their shape during roasting.
- Combine in a large mixing bowl the chopped potatoes and onion wedges. Drizzle with olive oil, making sure all pieces are lightly coated for even roasting.
- Season generously by sprinkling salt, black pepper, garlic powder, thyme, rosemary, and paprika over the vegetables. Toss well with your hands or a large spoon to ensure the seasoning is evenly distributed.
- Spread the mixture on a large baking sheet in a single layer. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast, preventing that delicious crispiness. Use two baking sheets if necessary.
- Roast in the oven for 35 to 40 minutes, turning the vegetables halfway through cooking. This ensures all sides are golden and slightly crispy. Keep an eye on the edges—roasted onions caramelize beautifully, adding a touch of sweetness to each bite.
- Check for doneness by piercing a potato cube with a fork. It should slide in easily with no resistance. If needed, roast for an additional 5–10 minutes until desired crispiness is reached.
- Garnish and serve by removing the roasted vegetables from the oven and transferring them to a serving dish. Sprinkle freshly chopped parsley on top for a burst of color and freshness.