Description
Crispy oven-roasted potatoes with caramelized onions, made from simple pantry staples for an easy, rustic, and comforting side dish.
Ingredients
- 2½ lbs baby potatoes or Yukon gold potatoes, halved or quartered
- 1 large yellow onion, diced
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Add the potatoes and diced onion to the baking sheet.
- Drizzle with olive oil and toss until everything is evenly coated.
- Season generously with salt and black pepper.
- Spread the mixture into a single, even layer to avoid overcrowding.
- Bake for about 40 minutes, flipping once halfway through.
- Continue roasting until the potatoes are golden, crispy on the edges, and tender inside.
- Serve hot straight from the oven.
Notes
- Do not overcrowd the pan to ensure crispiness.
- Leaving potato skins on adds extra texture and flavor.
- High heat is key for achieving crispy edges.
- Best served fresh for optimal crunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
