Herbed Oven Roasted Potatoes And Onions Recipe
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Roasted potatoes is one of my most common go-to side dishes. After trying out many different recipes it’s always comforting to go back to basics – meat and potatoes :) Potatoes are a universal favorite, so if you are looking to make a side dish for a crowd, potatoes are always a great choice. This time I wanted to add something new to the potatoes – and onions naturally came to mind. Potatoes and onions are like peas and carrots – these vegetables taste great together. No wonder why they sell potatoes and onions right next to each other at the grocery store!
My favorite way of cooking potatoes is roasting them in the oven, as it requires very little work – just peel and cut the potatoes, toss in olive oil and the oven will do all the cooking. I always know when the potatoes are done just by looking at them – when they develop a golden brown finish, they look ready and they are, in fact, ready :) Another thing I really like about this dish is that roasted potatoes and onions reheat very well, so you can make a large batch of this recipe in advance, then simply reheat it in the oven or microwave.
The best type of onion to roast alongside potatoes is the red onion. Red onions have natural sweetness that really comes out after roasting. The heat takes out all the bitterness of the onion, leaving a deep roasted savory-sweetness that you just must try.
The Secrets Of Perfectly Roasted Potatoes And Onions
Olive Oil
The main secret to getting the oven roasted potatoes properly browned is to toss them in olive oil beforehand. The oil prevents the potatoes from drying out and helps them develop a golden-brown crust. Without the oil the potatoes will dry out and won’t look or taste as good. A little oil goes a long way and really makes a difference in the finished recipe. Also, use good olive oil as a substandard oil will give the potatoes an “off” taste. I use the same extra-virgin olive oil that’s good enough to go in a salad dressing.
Oven temperature
Roasting potatoes and onions together can be tricky because the onions cook much quicker than potatoes. For roasted potatoes and onions, you should use the oven temperature of 375F. If you use a lower oven temperature like 350F or below, the potatoes will be pale and taste closer to boiled or steamed as opposed to roasted. If I roast potatoes without the onions, I heat the oven much higher to 425F, and my potatoes get much more browned, but the onions will burn at high temperature before the potatoes are ready, so 375F is a happy medium that results in well-browned potatoes and fully roasted onions that aren’t burned.
Salt After Roasting
Salting the raw potatoes can cause them to release their juices and cause them to be mushy, as well as prevent them from browning. Always salt the potatoes after cooking, not before! This is a little known tip, but it really makes a huge difference. When it comes to potatoes (and most other foods as well), add pepper and spices before cooking, and sprinkle with salt after cooking.
Herbed Oven Roasted Potatoes And Onions Recipe
Ingredients
- 8 medium potatoes
- 2 large red onions
- 1 tbsp olive oil
- 1 tbsp italian herb seasoning
- 1/2 tsp ground pepper
- 1 tsp salt
Instructions
- Preheat the oven to 375F.
- Line the baking sheet with parchment paper.
- Peel the potatoes and cut into quarters.
- Peel the onions and cut into wedges.
- Put the potatoes and onions on the baking sheet.
- Pour the olive oil over the potatoes and onions and toss to combine.
- Spread the potatoes and onions apart in a single layer so they are not touching (if there is not enough room, use the second baking sheet).
- Sprinkle the potatoes and onions with pepper and herbs.
- Put in the oven on the middle rack and bake for 40 minutes, or until the potatoes are golden brown.
- Take the potatoes and onions out of the oven and sprinkle with salt.
I love your tips, roasted potatoes are a staple with us. I’m going to use your tips for other roasted veggies, too, thanks Melanie!
Awesome, glad you find my tips helpful! When it comes to roasting any kind of veggies, same strategies apply: toss in olive oil before roasting and add salt only after roasting is done.
Potatoes and onions are one of my favorite combinations. I could eat them every day whether roasted or hashed or fried! Great tips and now pass the ketchup. Yep. I love ketchup with my spuds!
I’m a fan of ketchup too! Ketchup and potatoes are meant to go together :)
I love roasted veggies! That is a great tip about salting after cooking, I have always salted before cooking, but you make a great point about them releasing too much liquid. I’m going to have to try your way!
For some veggies it matters more than others, but potatoes are really the ones where salting after vs. before makes a huge difference! I hope you give it a try!
Roasted potatoes have been a go-to of mine forever! These look wonderful!
Thanks Ashley!
Love this combo! I am a big onion lover and always cook with them. Roasting them makes them so sweet! :D
Isn’t it interesting how onion flavor changes so much from roasting? Bye-bye bitterness, hello sweetness – yum!
Basic & Simple = JUST THE WAY I LIKE IT!!
Thank you! Simplest recipes are the best, aren’t they?
I love the combination of potatoes and onions also. Roasting is a great way to serve the potato and onion combination. Yum!
Thanks Dawn! This combo is a classic comfort food!
Great tips for roasting veggies thanks for sharing..
Potatoes and onions never go out of style… love how easy this is