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

Tips for success

For the crispiest potatoes, make sure they are completely dry before tossing with oil. Pat them with a clean kitchen towel if needed. Also, do not salt them too early—salt draws out moisture, which can prevent crisping. If you have time, you can parboil the potatoes for 5 minutes before roasting, but it's not necessary with Yukon Golds.

To get even more caramelization on the onions, place them cut-side down on the pan. This ensures they get direct contact with the hot surface. You can also add a pinch of sugar to the onions if you like them extra sweet, but the natural sugars usually caramelize enough.

If the garlic starts to burn, it's because the pieces are too large—mince it finely and toss well. Finally, don't be afraid to use a metal spatula to flip the potatoes; it helps scrape up any browned bits.

Variations

• Smoky Paprika: Add 1 teaspoon of smoked paprika to the herb mixture for a smoky depth. This pairs especially well with grilled meats or as a base for a breakfast hash.
• Lemon-Herb: Stir in the zest of one lemon and 1 tablespoon of lemon juice with the herbs. The bright citrus cuts through the richness and adds a fresh, summery note.
• Cheesy: Sprinkle 1/2 cup of shredded Parmesan cheese over the potatoes during the last 10 minutes of roasting. The cheese melts and crisps, adding a savory, nutty crust.
• Spicy: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the seasoning. The heat balances the sweetness of the onions and makes the dish more exciting.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 400°F (200°C) oven for 10 minutes to restore crispiness.

Freezer

Roasted potatoes freeze well; place them in a freezer-safe bag for up to 3 months. Reheat directly from frozen in a hot oven until heated through.

Reheat

Reheat in a 400°F (200°C) oven for 10-12 minutes, or in a skillet over medium heat with a little oil to regain crispness.

Store leftover roasted potatoes and onions in an airtight container in the refrigerator for up to 4 days. They will lose their crispiness when stored, but you can reheat them in the oven or a skillet to bring back some crunch.

Place them on a baking sheet and heat at 400°F (200°C) for about 10 minutes, or until hot and sizzling. They also make a great addition to breakfast hash or as a filling for tacos. Just be sure to cool them completely before refrigerating.

You can slice the potatoes and onions up to a day in advance. Keep them in a bowl of cold water in the refrigerator to prevent browning. When ready to cook, drain and pat dry thoroughly before tossing with the oil and herbs. You can also mix the herb butter ahead of time and store it in the fridge; just melt it before using. However, it's best to roast the potatoes right before serving, as they are most crispy when fresh out of the oven.

Serving ideas

These roasted potatoes and onions are the ultimate side dish for any main course. Serve them alongside roast chicken, grilled steak, or pan-seared fish. They also work beautifully as a vegetarian main when paired with a green salad or a dollop of yogurt.

The caramelized onions add a touch of sweetness that complements savory dishes, while the herbs give a fresh, aromatic note. For a complete meal, you could even top them with a fried egg for a hearty breakfast or brunch.

To make it a full dinner, add a protein like roasted sausages or a simple seared pork chop. The potatoes can also be used as a base for a sheet-pan meal—just add chicken thighs or salmon to the same pan and roast everything together.

If you're serving a crowd, double the recipe and use two pans. The leftovers are delicious cold in salads or mashed lightly with some broth for a quick soup. However you serve them, these crispy potatoes are sure to become a favorite.

Frequently asked questions

Recipe card

Golden Crispy Roasted Potatoes and Onions

Prep 10 minCook 40 minTotal 50 minServes 4

Ingredients

• 2 lb Yukon Gold potatoes, sliced into 1/2-inch rounds
• 1 large yellow onion, sliced into wedges
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F (220°C). Scrub the potatoes and slice them into 1/2-inch rounds. Peel the onion and cut it into wedges about 1 inch wide. Place the potato slices and onion wedges in a large mixing bowl.
2. Add the olive oil, melted butter, minced garlic, thyme, rosemary, salt, and pepper to the bowl. Toss everything with a spatula until the potatoes and onions are evenly coated with the herb mixture.
3. Spread the potatoes and onions in a single layer on a large rimmed baking sheet. Make sure the potato slices are not overlapping too much; this allows the edges to crisp up.
4. Place the baking sheet in the oven and roast for 35 to 40 minutes, flipping the vegetables halfway through with a spatula. Roast until the potatoes are deep golden brown and crispy on the edges, and the onions are caramelized and tender.
5. Transfer the roasted potatoes and onions to a serving plate. Serve immediately while they are hot and crispy.

Contains: milk

Estimated nutrition per serving

Calories

220

Protein

4 g

Carbohydrates

30 g

Fat

10 g

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