Crispy Oven Roasted Potatoes and Onions Tips, FAQ & printable recipe

Tips for success

To take the crispiness to the next level, you can parboil the halved potatoes in water for five minutes before tossing them in oil. This gelatinizes the starch on the exterior of the potatoes, creating a paste that dries out in the oven to form an even thicker, crunchier crust.

If you choose this method, make sure to let the parboiled potatoes steam-dry in a colander for a few minutes before adding the oil and onions.

Keep an eye on the onions during the last ten minutes of cooking. Because onions contain a high amount of natural sugars, they can go from perfectly caramelized to burnt quickly.

If you notice the onions are browning too fast while the potatoes still need more time, carefully transfer the onions to a plate and let the potatoes finish roasting on their own until they reach your desired level of crispiness.

Variations

• Garlic Parmesan Potatoes: Toss the potatoes with minced garlic during the last ten minutes of roasting, then sprinkle with freshly grated Parmesan cheese immediately after removing them from the oven.
• Spicy Herb Potatoes: Add a half teaspoon of red pepper flakes or a pinch of cayenne pepper to the seasoning mix to give the roasted potatoes and onions a subtle, warming kick.
• Balsamic Glazed Potatoes: Drizzle one tablespoon of high-quality balsamic vinegar over the potatoes and onions during the final five minutes of roasting for a sweet, tangy finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a single layer on a tray, then transfer to a freezer-safe bag for up to 10 to 12 months.

Reheat

Reheat on a baking sheet in a 400 degree Fahrenheit oven for 10 to 15 minutes until hot and crispy.

Allow any leftovers to cool completely at room temperature for no more than two hours to prevent bacterial growth. Transfer the cooled potatoes and onions to an airtight container and store them in the refrigerator.

While they will lose some of their initial crispiness during storage, they will still remain incredibly flavorful and delicious for several days.

You can prep the potatoes and onions up to twenty-four hours in advance to save time. Wash, dry, and cut the potatoes, then submerge them in a bowl of cold water in the refrigerator to prevent them from turning brown.

Peel and slice the onions, storing them in a separate airtight container. When ready to roast, drain the potatoes, dry them thoroughly with a towel, toss with the onions and oil, and proceed with the recipe.

Serving ideas

These crispy roasted potatoes and caramelized onions make an exceptional side dish for a wide variety of main courses. Serve them alongside a juicy grilled steak, roasted chicken, or pan-seared pork chops for a classic, comforting dinner. They are also fantastic served next to fried or scrambled eggs for a hearty weekend breakfast or brunch.

For an elegant presentation, transfer the hot potatoes and onions to a rustic serving platter and garnish with a sprinkle of fresh chopped parsley, rosemary, or thyme. You can also serve them with a side of garlic aioli, sour cream, or a drizzle of balsamic glaze to complement the sweet, caramelized flavors of the onions and the savory crunch of the potatoes.

Frequently asked questions

Recipe card

Crispy Oven Roasted Potatoes and Onions

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb baby potatoes, halved
• 2 yellow onions, cut into 1-inch wedges
• 3 tbsp olive oil
• 1 tsp dried Italian seasoning

Instructions

1. Place a large rimmed baking sheet on the middle rack of your oven and preheat the oven to 425°F (218°C). Preheating the metal tray is a crucial step that ensures the potatoes sizzle and start crisping the moment they touch the hot surface.
2. Wash and thoroughly dry the baby potatoes, then cut them in half. Peel the yellow onions and cut them into thick wedges. In a large bowl, combine the halved potatoes and onion wedges, then drizzle with the olive oil and sprinkle with the dried Italian seasoning. Toss until everything is evenly coated.
3. Carefully remove the hot baking sheet from the preheated oven using oven mitts. Immediately transfer the seasoned potato and onion mixture onto the tray. Use a spatula or tongs to arrange the potatoes cut-side down in a single layer. This maximizes direct contact with the hot metal, producing an incredibly crispy crust.
4. Return the baking sheet to the oven and roast for 20 minutes without disturbing. Resist the urge to stir or flip them early. Leaving them undisturbed allows the potatoes to develop a deep, golden-brown exterior and helps the onions caramelize beautifully without burning or breaking apart.
5. Carefully flip the potato halves and onion wedges using a wide spatula. Roast for an additional 10 to 15 minutes, until the potatoes are tender when pierced with a fork and boast an ultra-caps-crisp exterior, and the onions are sweet and caramelized. Serve immediately while hot and crispy.

Estimated nutrition per serving

Calories

240

Protein

3.5 g

Carbohydrates

32 g

Fat

10.5 g

Fiber

4.5 g

Sugar

4 g

Sodium

15 mg

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