This post may contain affiliate links, you can read my disclosure policy here. As an Amazon Affiliate, I earn from qualifying purchases.
My kids will eat potatoes in any form. Roasted potatoes with onions is such a versatile dish that the whole family loves. Breakfast or dinner, this side dish has you covered.
What Are The Ingredients In Roasted Potatoes With Onions?
There is a printable recipe card below with quantities and instructions.
- Potatoes – I used baby yellow potatoes for this recipe. I love these because they are small, lower in starch potatoes. They are just the right size to cut into four equal cubes, and they come prewashed in a bag at my local grocery store. Baby red potatoes could also be used, or any larger potatoes. Just make sure they are cut into equal-sized pieces and thoroughly washed to clean and remove excess starch.
- Onions – I used a yellow onion, but any type of onion would be good, especially a purple onion. Do not dice the onion into small pieces; leave them decent-sized.
- Olive Oil – Olive oil gives the potatoes flavor and helps the potatoes get a crispy exterior.
- Salt, Pepper, Garlic Powder, and Thyme – These give the roasted potatoes and onions flavor. Also, according to my sister-in-law, you can’t go wrong with garlic powder.
- Paprika – This is entirely optional. My family likes a little kick, but if that’s not your thing, you can omit this ingredient.
How To Make Roasted Potatoes And Onions?
- Preheat the oven to 400 degrees.
- Wash and dry the potatoes and cube them.
- Line a large sheet pan with parchment paper.
- Toss the cubed potatoes with the olive oil and seasonings.
- Spread the potatoes out on the pan.
- Bake for approximately 55 minutes or until potatoes are a bit crispy on the exterior.
What To Serve With Roasted Potatoes?
- Biscuits and old fashioned sausage gravy
- Slow cooker pulled pork with Dr. Pepper
- Homemade Sloppy Joes
Roasted Potatoes With Onions
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 2 pounds small potatoes
- 1 onion
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 teaspoon paprika (optional)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees.
- Wash and dry the potatoes and cube them. With my small potatoes, I cut them into fourths.
- Line a large sheet pan with parchment paper.
- Add the cubed potatoes to the pan and toss with olive oil and seasonings. The paprika adds a little heat. This can be omitted based on preferences.
- Place the sheet pan in the oven for 55 minutes or until the potatoes are a bit crispy on the outside.
- Remove from oven and enjoy.
Notes
- I used baby yellow potatoes, but baby red potatoes could be used. Russet potatoes could also be used. Just rinse a few times to remove the starch. They would need to be cubed instead of being cut into fourths.
- Omit the paprika if you don’t want the spiciness.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Oven