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

Tips for success

To maximize the crunch of the potato rounds, dry them thoroughly with paper towels after slicing. Removing surface moisture prevents steaming and allows the hot fats to immediately crisp up the exterior.

Additionally, preheating the roasting pan in the oven before adding the seasoned potatoes can jumpstart the cooking process, creating an instant sear that helps lock in the fluffy interior while building a superior crust.

Keep a close eye on the onions during the final stages of roasting. Because onions contain natural sugars, they caramelize quickly and can transition from sweet to burnt if left unattended.

If the onions appear to be browning too rapidly compared to the potatoes, gently push them toward the center of the pan or cover the pan loosely with foil for the remaining roasting time.

Variations

• Garlic Parmesan Potatoes: Toss the potatoes with three cloves of minced garlic and a quarter cup of grated Parmesan cheese during the last ten minutes of roasting.
• Spicy Herb Potatoes: Add a half teaspoon of crushed red pepper flakes or cayenne pepper to the herb mixture for a subtle, warming kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to four days, ensuring they cool within two hours.

Freezer

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

Reheat

Reheat in a single layer on a baking sheet at 400°F (204°C) for 10 to 15 minutes until sizzling and crispy.

Leftovers should be cooled to room temperature within two hours of cooking before being transferred to an airtight container. Store them in the refrigerator for up to four days. Reheating properly will restore their crispy texture.

The potatoes and onions can be sliced a few hours in advance. Keep the potato slices submerged in cold water to prevent browning. Drain and dry them completely before tossing with the fats and herbs just before roasting.

Serving ideas

Serve these golden crispy roasted potatoes and onions piping hot, straight from the roasting pan, to enjoy them at their peak texture. They make an exceptional side dish for roasted chicken, grilled steaks, or pork chops.

The savory herbs and sweet caramelized onions complement a wide variety of main courses, making this a versatile addition to any family dinner or holiday feast.

For an attractive presentation, serve the dish directly in the dark roasting pan or transfer the potatoes to a warm, rustic serving bowl.

Garnish with a few fresh herb sprigs if desired, though the roasted dried herbs already provide a beautiful, rustic look. Pair them with a simple green salad to balance the rich, buttery flavors of the roasted vegetables.

Frequently asked questions

Recipe card

Golden Crispy Roasted Potatoes and Onions

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 6

Ingredients

• 3 lb Yukon Gold potatoes, sliced into rounds
• 2 medium yellow onions, sliced
• 4 tbsp unsalted butter, melted
• 3 tbsp olive oil
• 1 tbsp dried mixed herbs

Instructions

1. Preheat the oven to 425°F (220°C). Slice the potatoes into uniform rounds and slice the onions. Arrange the potato slices and onion slices in a single layer in a dark roasting pan to ensure even heat distribution and maximum crispiness.
2. Drizzle the melted butter and olive oil evenly over the arranged potato and onion slices. Sprinkle the dried mixed herbs over the top, ensuring every slice is coated. Toss gently to combine, then spread them back into a flat layer.
3. Place the roasting pan in the preheated oven. Roast for 40 to 45 minutes, tossing the mixture halfway through the cooking time. The fat should bubble aggressively around the potatoes as they cook.
4. Transfer the roasting pan to the stovetop over medium heat for the final few minutes to achieve an extra-crispy bottom crust. Sizzle the potatoes until they are deep golden-brown and make a distinct crunching sound when pressed with a fork.

Contains: milk

Estimated nutrition per serving

Calories

330

Protein

4.8 g

Carbohydrates

45 g

Fat

14.7 g

Fiber

4 g

Sugar

2 g

Sodium

150 mg

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