Roasted Potatoes and Onions
Tender potatoes with crisp edges and sweet, caramelized onions combine for a satisfying contrast in a versatile side dish for any meal.
Servings: 4 people
Ingredients
- 1 1/2 pounds Yukon gold potatoes (or other waxy potato) thinly sliced
- 1 large red onion halved and cut into 1/4-inch-thick wedges
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh thyme leaves or minced fresh rosemary
- flaky sea salt such as Maldon, optional
Instructions
- Preheat oven to 400 °F (204 °C).
- Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer and scatter red onion over the top in an even layer, breaking up some of the wedges into slivers that will caramelize. Drizzle olive oil, season with salt and pepper.
- Bake 50-60 minutes, stirring every 10-15 minutes, until potatoes are tender with some crispy edges and onions are soft with some pieces that are caramelized. Transfer to serving platter; sprinkle with thyme leaves and finish with flaky salt if desired. Serve hot.
Nutrition
Calories: 263kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 767mg | Fiber: 4g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 38mg | Calcium: 34mg | Iron: 2mg
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