Crispy Herb Roasted Baby Potatoes and Onions Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper flavor, you can toss the potatoes in a small amount of oil or fat before roasting. This adds a rich quality that pairs perfectly with the roasted onions.

If you prefer a bit of heat, consider adding a pinch of red pepper flakes during the seasoning stage to introduce a subtle complexity to the dish.

For the best results, serve the potatoes immediately while they are hot and at their crispest. If you need to keep them warm for a few minutes while finishing the rest of your meal, leave them in the oven with the heat turned off and the door slightly ajar.

This prevents the steam from softening the crust, which can happen if they are covered with foil or left in a closed container.

Variations

• Garlic Herb Potatoes: Add four cloves of minced garlic to the pan before roasting. The garlic will caramelize along with the onions and potatoes, adding a fragrant, savory depth to the final dish.
• Spicy Roasted Potatoes: Incorporate one teaspoon of smoked paprika and a half-teaspoon of cayenne pepper into the mix before roasting. This variation provides a warm, smoky heat that pairs beautifully with the natural sweetness of the roasted onions.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Reheat

Reheat in a 350°F oven on a baking sheet until hot and crisp.

Allow any leftovers to cool to room temperature for no more than two hours before placing them in an airtight container. Storing them while still hot can cause condensation, which will make the potatoes soft and lose their crisp texture. Once cool, they can be refrigerated to maintain quality for up to three days.

You can wash and cut the potatoes and onions up to 24 hours in advance. Store the prepared vegetables in the refrigerator in a bowl covered with a damp paper towel to prevent them from drying out or discoloring. When you are ready to cook, proceed with the roasting steps as directed in the recipe.

Serving ideas

These crispy roasted potatoes and onions are a versatile side dish that complements a wide range of proteins. Serve them alongside roasted chicken, pan-seared steak, or grilled fish for a balanced and satisfying meal.

The sweetness of the roasted onions makes them an excellent pairing for hearty meat dishes, while the texture of the potatoes provides a comforting element that works well with fresh green salads.

For a more casual presentation, serve the potatoes directly from the baking pan or transfer them to a large wooden serving board. This allows guests to serve themselves easily.

If you want to add a final touch, a light sprinkle of coarse sea salt or a drizzle of high-quality balsamic glaze can enhance the presentation and provide an extra layer of flavor that guests will appreciate.

Frequently asked questions

Recipe card

Crispy Herb Roasted Baby Potatoes and Onions

Prep 10 minCook 40 minRest 5 minTotal 55 minServes 4

Ingredients

• 1.5 lb baby potatoes, halved
• 2 medium yellow onions, cut into wedges
• 2 tbsp fresh herbs, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Wash the baby potatoes and cut them in half. Peel the yellow onions and cut them into even wedges to ensure they roast at a similar rate to the potatoes. Ensure all pieces are uniform in size for consistent cooking results.
2. Spread the potato halves and onion wedges in a single layer across a dark baking pan. The dark surface of the pan helps absorb more heat, contributing to a better crust. Place the pan in the preheated oven and roast for 35 to 40 minutes, or until the potatoes are fork-tender and golden brown.
3. Remove from the oven, sprinkle immediately with fresh chopped herbs while the steam is still releasing, and toss gently with a metal spatula before serving. Use the metal spatula to scrape the crispy bits from the bottom of the pan to ensure all the flavor is incorporated.

Estimated nutrition per serving

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

4 g

Sugar

3 g

Sodium

20 mg

Automatic estimate from the ingredient list, not laboratory-verified.