Oven-Baked Potatoes and Onions
A simple yet incredibly satisfying side dish that combines the earthy taste of potatoes with the sweet, caramelized notes of onions.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes These varieties hold their shape during baking.
Onions
- 2 medium Yellow or Sweet Onions Adds natural sweetness when baked.
Olive Oil
- 1/4 cup Extra Virgin Olive Oil Helps to crisp up the potatoes and onions.
Salt
- 1 teaspoon Salt Enhances the natural flavors.
Pepper
- 1/2 teaspoon Freshly Cracked Black Pepper Adds subtle heat.
Fresh Herbs
- 1 handful Fresh Rosemary or Thyme Adds fragrant aroma and additional flavor.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and wash the potatoes, then cut them into 1-inch cubes.
- Slice the onions into wedges or rings.
- In a large mixing bowl, combine the cubed potatoes and sliced onions. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Add fresh herbs and mix well.
- Transfer to a baking sheet and spread in a single layer.
- Roast for 35-45 minutes, stirring halfway through.
- Remove from oven when fork-tender and crispy. Allow to cool slightly before serving.
- Taste and adjust seasoning if necessary. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.