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

Tips for success

For the absolute crispiest results, consider preheating the roasting pan in the oven before adding the seasoned potatoes and onions. Placing the cold, oiled potatoes directly onto a sizzling hot pan initiates the crisping process immediately, searing the cut sides and locking in the starchy moisture.

This technique mimics the effect of a cast-iron skillet, giving the potatoes a head start on developing that coveted golden crust. Just be careful when transferring the seasoned vegetables to the hot pan to avoid oil splatters.

Another excellent tip is to toss the potatoes with the oil and seasonings in a separate mixing bowl before transferring them to the roasting pan. This ensures a more even distribution of the oil and herbs, preventing pools of oil from collecting in the corners of the pan.

If you find your onions are browning too quickly during the roasting process, simply tent the pan loosely with aluminum foil for the last ten minutes. This traps a small amount of steam to finish softening the potatoes while protecting the delicate onions from burning.

Variations

• Garlic Parmesan Potatoes: Toss the potatoes and onions with finely minced garlic before roasting. During the last five minutes of cooking, sprinkle freshly grated Parmesan cheese over the top and roast until melted and golden.
• Spicy Cajun Potatoes: Replace the fresh herbs with a tablespoon of Cajun seasoning. This adds a bold, smoky heat that pairs wonderfully with the sweetness of the caramelized onions.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days, ensuring they cool completely before sealing.

Freezer

Freezing is not recommended as the potatoes will become mealy and lose their signature crispy texture upon thawing.

Reheat

Reheat in a single layer on a baking sheet at 400°F (204°C) for 10-12 minutes until heated through and crispy again.

To store leftovers, allow the roasted potatoes and onions to cool completely at room temperature for no more than two hours. Placing hot potatoes in a sealed container will trap steam, making them incredibly soggy. Once cooled, transfer them to an airtight container and store them in the refrigerator. They will keep well for up to four days. While they will lose their initial crispness in the fridge, they can easily be revived to their former glory using the proper reheating methods.

This dish is best enjoyed fresh from the oven when the crunch is at its peak. However, you can prep the ingredients ahead of time to save minutes on busy days. Slice the baby potatoes and store them in a bowl of cold water in the refrigerator for up to twenty-four hours to prevent browning. When ready to cook, drain them thoroughly and pat them completely dry before tossing with the oil and onions. The onions can also be sliced and stored in a separate container a day in advance.

Serving ideas

These crispy roasted potatoes and onions make a versatile side dish that complements a wide variety of main courses. Serve them alongside grilled steaks, roasted chicken, or pan-seared pork chops for a classic, comforting meal.

The sweet, caramelized onions add a wonderful depth of flavor that pairs beautifully with rich meats. For a vegetarian option, serve them as a hearty base for roasted Mediterranean vegetables, or toss them with fresh baby spinach and a drizzle of balsamic glaze for a warm potato salad.

To present this dish beautifully, transfer the hot potatoes and onions to a wide, shallow serving bowl. This prevents them from piling up too deeply, which can trap steam and soften the crispy skins.

Garnish with a few sprigs of fresh herbs, such as rosemary or thyme, to add a pop of color and fresh aroma. Serve immediately while the crackle is still loud and the steam is rising. A side of garlic aioli or sour cream makes an excellent dipping sauce for those who enjoy a creamy contrast.

Frequently asked questions

Recipe card

Crispy Herb Roasted Baby Potatoes and Onions in One Pan

Prep 10 minCook 40 minRest 5 minTotal 55 minServes 4

Ingredients

• 1 1/2 lb baby potatoes, sliced in half
• 1 large onion, sliced into rings
• 3 tbsp olive oil
• 1 tbsp finely chopped fresh herbs

Instructions

1. Slice the baby potatoes in half and cut the fresh onion into rings. Place the potatoes cut-side down in a large roasting pan.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

230

Protein

3.4 g

Carbohydrates

31 g

Fat

10 g

Fiber

3.8 g

Sugar

4 g

Sodium

10 mg

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