Golden brown roasted potatoes and sweet onions are one of the easiest side dishes you’ll ever make. With just a handful of ingredients and about 10 minutes of prep, the oven transforms them into crispy, flavorful bites that pair with almost any dinner.

The Potatoes I Reach for Most Often
If you’re looking for a dependable side dish that doesn’t require much planning, these Roasted Potatoes and Onions are hard to beat. The potatoes roast until crisp on the outside and tender in the center while the onions caramelize and add a subtle sweetness to every bite.
Fresh rosemary and thyme infuse everything with flavor as it cooks, making this simple sheet pan recipe feel a little more special than plain roasted potatoes. Whether you’re serving grilled chicken, burgers, pork chops, or a holiday roast, this is the kind of side dish you’ll come back to again and again.
New potatoes are my go-to side dish when I need something easy. They roast quickly, don’t require much planning, and develop those irresistible crispy edges everyone loves.
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Want Extra-Crispy Potatoes?
If you have a little extra time, try my extra-crispy roasted potatoes. They take longer to prepare but develop an incredibly crunchy exterior that’s worth the wait.

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.
A Few Simple Ingredients

For a full list of the ingredients, refer to the Recipe Card below. Here’s the heavy hitters.
- 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, sweet flavor.
- Herbs -Fresh herbs provide the best flavor
Oven Roasted Until Golden and Crispy
Step 1: Add herbs and onions

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.


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 for more casual nights with a classic smash burger.

This is such a simple side that goes well with anything you’re fixing or have picked up for dinner. Just keep some potatoes on hand in your pantry.
How to Keep Leftovers Crispy
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.

Roasted Potatoes and Onions prove that simple ingredients often make the best side dishes. With crispy potatoes, caramelized onions, and fresh herbs, this easy sheet pan recipe pairs with just about anything and is one you’ll find yourself making again and again.
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Oven Roasted Crispy Potatoes and Onions
Equipment
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
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 onions so that they cook evenly.
- Check the pan after 20 minutes to make sure the onions are not burning.






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