Herb Roasted Potatoes and Onions is a timeless, rustic side dish that brings together the comforting warmth of oven-roasted vegetables with the aromatic richness of fresh herbs. Golden brown potatoes and caramelized onions tossed in olive oil, garlic, and a blend of fragrant herbs make this recipe a perfect companion to grilled meats, roasts, or even a vegetarian main course.
This dish offers the ideal combination of crispy edges and soft, fluffy centers in the potatoes, while the onions turn beautifully sweet and tender. Whether you’re serving it for a weeknight dinner or a festive gathering, this easy-to-make and deeply flavorful recipe will become a staple in your kitchen.
Ingredients
- 4 large potatoes (Yukon Gold or red potatoes work best), cut into 1-inch chunks
- 2 large onions (yellow or red), sliced into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon balsamic vinegar for added depth of flavor
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prepare the vegetables by washing and cutting the potatoes into even-sized chunks. Peel and slice the onions into thick wedges to ensure they cook evenly and retain their texture.
- In a large mixing bowl, combine the chopped potatoes and onion wedges. Drizzle the olive oil over the vegetables and toss well to coat.
- Add the minced garlic and sprinkle in the dried rosemary, thyme, oregano, paprika, salt, and black pepper. Toss everything again until the potatoes and onions are evenly coated with the oil and herb mixture.
- Spread the vegetables out in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow proper roasting and browning. Use two trays if needed.
- Roast in the preheated oven for about 40–45 minutes, stirring once halfway through. This helps to brown the potatoes and onions evenly on all sides.
- Check for doneness by piercing the potatoes with a fork. They should be tender inside and crispy on the edges. Onions should be soft, slightly charred, and golden brown.
- Optional step: Drizzle with balsamic vinegar during the last 5 minutes of roasting to add a sweet tangy glaze that enhances the caramelized flavor of the onions.
- Remove from the oven and let the vegetables cool slightly for a few minutes. Garnish with freshly chopped parsley before serving to add a burst of color and freshness.
- Serve warm as a side dish with roasted chicken, grilled steak, or baked fish. It also pairs wonderfully with plant-based mains like lentil loaf or sautéed greens.