Oven Roasted Crispy Potatoes and Onions

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. Prep in just 10 minutes for a side dish that's worthy of a holiday meal.

Course: Side Dish

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 30

Total Time: 40

Equipment

▢
Skillet

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 Notes + Tips

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.

Nutrition