Name: Oven Roasted Crispy Potatoes and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

These oven-roasted potatoes and onions are all about crisp edges and rich flavor with minimal effort. Just 10 minutes of prep, then the oven takes over—turning simple potatoes and sweet onions into golden, crispy bites. It’s an easy, hands-off side dish you’ll want on repeat.

A serving bowl of potatoes and onions with a serving spoon.

These Roasted Potatoes and Onions are a spectacular side dish!

New potatoes and sweet onions are roasted on a sheet pan until they’re crispy, golden brown and full of flavor. The oven does all the work with just 10 minutes of prep time.

New potatoes are my “go to” side dish for 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.

A spoon scooping out potatoes and onions from a bowl.

For the onion I prefer a Vidalia but I’ll use whatever I have in my pantry and I’ve found that any type works great with the potatoes.

Why you’ll love Oven Roasted Potatoes with Onions

Crispy edges for both potatoes and onions
The potaotes 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

Just a Few Ingredients

Ingredients for oven roasted potatoes and onions .

Far a full list of the ingredients, refer to the Recipe Card below.

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 yellow or red onions.
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 chives after they’ve cooked.

How to make Potatoes and Onions in the Oven

Step 1: Add herbs and onions

You don’t really need to measure anything for these fabulous potatoes. Cover a rimmed baking sheet with aluminum foil. 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.

Sliced onions on a baking sheet. — Add onions and herbs to a baking sheet.

Step 2: Add potatoes

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.

Sliced potatoes in a bowl with olive oil. — Cut potatoes and sprinkle with olive oil.

Cut potatoes and sliced onions on a foil lined baking sheet. — Place in a single layer on top of onions.

Step 3: Bake

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.

A spatula removing roasted potatoes from a baking sheet. — Sprinkle herbs on the top of the roasted potatoes.

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.

How to reheat Potatoes and Onions

These are best served right out of the oven, but if you have leftovers, you’ll have to crisp them up in the oven, the microwave won’t work. Heat your oven to 400º and place them on a baking sheet for about 10-15 minutes, until they turn crispy again.

A serving spoon in a bowl of crispy potatoes and onions.

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