Try some oven roasted potatoes and onions for a spectacular side dish that’s easy enough to make for a weeknight dinner. Let the onion flavor infuse into the new potatoes as they get crispy while roasting in the oven.
New potatoes are my “go to” side for summer dinners. They don’t seem as heavy as au gratin potatoes, they’re easy to roast and don’t require much pre-planning. And who doesn’t love those crispy edges!
Normally I just cut them up, toss in a little olive oil and rosemary and bake them, easy peasy. Roasted potatoes and onions are just as easy but have the added flavor of roasted onion and some fresh herbs. Everything gets nice and crispy, potatoes and onions alike.
If you have more time and want super crunchy roasted potatoes, try this version, but they will take about an hour and a half, great for weekends.
For the onion I use a vidalia when they are in season which is between April and September. If you’re not familiar with a vidalia onion , it’s a sweet onion grown in the State of Georgia and prevalent in a lot of Southern recipes, especially great in a hot onion dip. They provide a milder flavor than a yellow onion.
Any type of onion will work in this recipe, so add what ever you have on hand.
Why you’ll love this recipe
- Crispy edges for both potatoes and onions
- They are infused with flavor from the onions
- You can adjust the portion size depending on how many are coming to dinner
- You only need one pan
- They taste heavenly
What you’ll need
- New potatoes – if you can find the mini ones, those will save you time, if not, just cut them into smaller pieces.
- Onions – vidalia onions offer a mild sweeter flavor to this dish but you can use any type of onion.
- Olive oil – I like the flavor it adds, you can use any vegetable oil.
- Herbs – fresh are the best, but you can use dried if not available. Substitute a teaspoon of dried for a tablespoon of fresh. For this dish, I like to cook the potatoes with rosemary and thyme and then add some fresh tarragon and dill after they’ve cooked.
How do you make roasted potatoes and onions
Step 1:
You don’t really need to measure anything for these fabulous potatoes. Sprinkle some rosemary and thyme on the bottom of an oiled baking sheet and cover it with slices of onion. The more onion the better, you want to try to cover the bottom of the pan.
Step 2:
Cut miniature new potatoes in half or if using regular size new potatoes, cut them into small one inch pieces. Toss the cut potatoes with oil and salt and place them cut side down on the onions. The onion flavor seeps into the potatoes as they bake and both become crispy brown. Don’t worry if the onions get black they’re still great.
Step 3:
Remove from the oven and toss in fresh tarragon and chives for even more flavor. Great for a fancier dinner served with chicken and dates or casual with smash burgers. If you don’t have fresh herbs, substitute dry, use a teaspoon of dried herbs for a tablespoon of fresh.
This is such a simple side that goes well with anything you are fixing or have picked up for dinner. Just keep some potatoes on hand in your pantry. They will last about 2-3 weeks at room temperature and if you have a cool place to store them, they can last up to several months.
Recipe notes
- If you want to add a little spice, sprinkle some chili pepper over the potatoes.
- You can vary the spices depending on what you have available.
How long does it take to roast new potatoes
If you cut new potatoes into quarters, or mini potatoes in half, it should only take about 30-40 minutes to get cripsy edges. Start checking on them around 20 minutes.
FAQs and tips
New potatoes are any potato that has been harvested early in the Spring. They are small and sweet.
Potatoes will last at room temperature for about 2-3 weeks. If stored in a cool place, they will last for several months. You should not wash them until ready to use.
Once you have prepared your potatoes, if there are any leftovers you can store them in the fridge for 2-3 days in an airtight container.
You want to keep the crispy texture of the potatoes even if you’re enjoying them the next day. Heat your oven to 400º and place them on a baking sheet for about 10-15 minutes, until they turn crispy.
If you enjoy potatoes, here are some dinner recipes that include potatoes
- Ranch Chicken with Carrots and Potatoes, for a quick and easy one pan dinner.
- Lemon Chicken with Roasted Potatoes is an all time favorite.
- Mustard chicken with potatoes are full of flavor.
More potato recipes!
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Roasted Potatoes and Onions
Ingredients
- ¼ cup olive oil
- 2 lb small new potatoes sliced in half
- salt
- 2 tablespoons rosemary and thyme chopped
- 1 large vidalia onion thinly sliced
- ½ cup chives and tarragon mixture of these chopped
- flaky sea salt
Equipment
Instructions
- Preheat oven to 450º. Cover a rimmed baking sheet with foil.
- In a medium bowl, toss the potatoes with olive oil and 1 teaspoon salt.
- Sprinkle rosemary and thyme on the bottom of baking sheet, spread the onion slices over the herbs, and top with potatoes cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
- Roast until the potatoes are tender and brown on the edges, 30-35 minutes. transfer the potatoes and onions to a bowl and toss with the remaining herbs. Season to taste with sea salt.
Barbara’s Tips + Notes
- If using regular sized new potatoes, cut them in small chunks.
- You can use 1 teaspoon of dried herbs for a tablespoon of fresh.
- Try to use even slices of ovens so that they cook evenly.
- Check the pan after 20 minutes to make sure the onions are not burning.
Nutrition
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