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Oven-Roasted Potatoes and Onions

Crispy on the outside, tender on the inside, these oven-roasted potatoes and onions are infused with garlic, rosemary, and savory seasonings for an irresistible side dish.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, sliced into 1/2-inch-thick pieces Any variety of potatoes can be used.
  • 1 large onion, halved and each half cut into quarters
Oils and Seasonings
  • ½ cup canola oil
  • ½ cup olive oil Can substitute with other oils if desired.
  • 4 cloves garlic, chopped
  • 1 envelope onion soup mix
  • 1 tablespoon chopped fresh rosemary Adjust to taste.
  • 1 tablespoon freshly ground black pepper

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C).
  2. In a large roasting pan, combine the sliced potatoes and quartered onion halves.
Add Flavors
  1. Pour in the canola and olive oils, then add the chopped garlic, onion soup mix, fresh rosemary, and black pepper. Toss everything together until all pieces are evenly coated with the oil and seasonings.
Roasting
  1. Cover the pan with aluminum foil and roast for 25 minutes. This initial covered roasting helps the potatoes cook through without drying out.
  2. Remove the foil and continue roasting for an additional 15–30 minutes, until the potatoes and onions are golden brown and crispy around the edges. Stir once or twice during this time to ensure even browning.
Serving
  1. Remove from oven and serve hot as a perfect side dish for any main course.

Notes

These oven-roasted potatoes and onions are versatile, easy to make, and deliver that irresistible combination of crispy edges and tender interiors. They’re great for weeknight dinners or holiday gatherings.