Crispy Herb Roasted Baby Potatoes and Onions in One Pan Step-by-step instructions

Before you start

Before beginning the cooking process, gather all necessary equipment and ingredients to ensure a smooth workflow. Thoroughly wash the baby potatoes to remove any dirt, then pat them completely dry with a clean kitchen towel; any lingering moisture will prevent them from crisping.

Slice the potatoes in half and set them aside. Peel the onion and slice it into thick rings, keeping the rings intact. Finely chop the fresh herbs. Preheat the oven to 425°F (218°C) so it reaches the correct temperature by the time the pan is ready to go in.

Instructions

Preparing and Coating the Vegetables

1. 1Prep the Potatoes and Onions
   Slice the baby potatoes in half and cut the fresh onion into rings. Place the potatoes cut-side down in a large roasting pan.
   Look for The potatoes should be arranged in a single layer with the cut sides facing down to ensure maximum crispiness.
   Tip Ensure the potatoes are completely dry before cutting to help the oil stick better.
2. 2Add Oil and Herbs and Toss
   Drizzle the olive oil over the sliced baby potatoes and fresh onion rings in the roasting pan. Sprinkle with the finely chopped fresh herbs. Toss everything together until thoroughly coated.
   Look for Every potato and onion piece should glisten with oil and be speckled with herbs.
   Tip Use hands to toss the ingredients to ensure the oil is distributed evenly.

At the end of this phase, the baby potatoes and onion rings should be thoroughly coated in a glistening layer of olive oil, with the fresh herbs evenly distributed. The potatoes should be arranged cut-side down in the roasting pan to maximize direct contact with the hot metal. There should be no dry spots on the vegetables, ensuring they roast evenly and do not burn in the hot oven.

Roasting to Golden Perfection

3. 3Roast in the Oven
   Preheat the oven to 425°F (218°C). Place the roasting pan in the hot oven. Roast for 35 to 40 minutes, stirring halfway through to ensure even browning and to prevent the onions from burning.
   Look for The potatoes should sizzle loudly in the pan, and the onions should start to turn golden brown.
   Tip Stir gently to keep the onion rings intact while roasting.

At this stage, the kitchen will be filled with the rich aroma of roasted onions and toasted herbs. The baby potatoes will have developed a deep golden-brown, blistered crust on their cut sides, and the skins will look dry and crispy. The onion rings will be soft, limp, and caramelized, with sweet browned edges. When pierced with a fork, the potatoes should offer no resistance, indicating a fully cooked, tender interior.

Resting and Serving

4. 4Rest and Serve
   Remove the roasting pan from the oven when the potatoes are ultra-crispy and golden brown, and the onions are beautifully caramelized. Let the dish rest for 5 minutes before serving to allow the steam to subside, keeping the skin crisp.
   Look for The potato skins will look blistered and crackly, and the onions will be soft and sweet.
   Tip Serve immediately to enjoy the maximum crunch of the potato skins.

At the completion of this final phase, the roasted potatoes and onions will have rested slightly, allowing the intense heat to dissipate. The potato skins will remain firm, crackly, and ultra-crispy, while the steam rising from the dish carries a fragrant blend of caramelized onion and herbs.

The caramelized onions will be sweet and jammy, clinging to the crispy potatoes. The dish is now ready to be transferred to a serving platter.

Common mistakes

One common mistake is crowding the roasting pan. If the potatoes and onions are piled on top of each other, the moisture they release will create steam, resulting in soggy, mushy potatoes instead of crispy ones. Always use a large pan or split the ingredients between two pans to keep them in a single layer.

Another error is not drying the potatoes thoroughly after washing. Water on the skin acts as a barrier to the oil and heat, preventing the skin from blister-frying. Finally, avoid slicing the onions too thin, as they will burn before the potatoes are cooked.

How to tell it’s done

To determine if the potatoes are perfectly done, look for a deep golden-brown color on the cut sides and a visibly blistered, wrinkled skin. When you press a fork into a potato, it should slide in effortlessly with an audible crackle as the crispy skin breaks.

The interior should feel soft and fluffy. The onions should be caramelized and dark golden brown, but not charred black. Because this dish contains no meat or raw proteins, there is no internal temperature requirement, but the potatoes must be tender all the way through to be enjoyable.