Crispy Roasted Potatoes and Onions Recipe

If you’re anything like me, you’re always on the lookout for that perfect side dish that’s simple, flavorful, and somehow feels like a warm hug from the inside. Enter my Crispy Roasted Potatoes and Onions Recipe—a fan-freaking-tastic combo of golden, crunchy potatoes and sweet, caramelized onions, all kissed with rosemary and a sprinkle of salt and pepper. It’s one of those recipes that’s ridiculously easy, yet everyone will ask for seconds. Trust me, once you crack the code on this one, it’ll become your go-to whenever you want a comforting, crowd-pleasing side.

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Ingredients You’ll Need

The magic of this Crispy Roasted Potatoes and Onions Recipe lies in its simplicity. I love how a few well-chosen ingredients can elevate humble spuds and onions into something special. Choosing waxy potatoes like red skins helps them hold their shape while crisping beautifully. And the fresh rosemary? That little herbaceous punch brings everything together.

• Red skin potatoes: I keep the skin on for extra texture and nutrients—just wash well before slicing.
• Yellow onion: Thicker slices become deliciously jammy once roasted, balancing the crisp potatoes.
• Olive oil: Helps achieve that golden crust while adding rich, fruity notes.
• Kosher salt: Essential for seasoning—don’t skip this to enhance flavor.
• Black pepper: Freshly cracked is best for a nice peppery bite.
• Fresh rosemary: Adds a fragrant, earthy layer; dried rosemary works in a pinch.

Variations

I love making this Crispy Roasted Potatoes and Onions Recipe my own by switching up the herbs or experimenting with flavors—it’s a forgiving recipe that invites creativity, so don’t be shy.

• Herb swap: I sometimes use thyme or oregano instead of rosemary, which changes the vibe but keeps the earthiness.
• Spice it up: For a little heat, a pinch of smoked paprika or cayenne pepper goes surprisingly well.
• Garlic addition: Toss in sliced garlic cloves during the last 10 minutes of roasting for an extra aromatic boost.
• Use sweet potatoes: My family loves the sweetness contrast, but be sure to watch the cooking time as they roast faster.

How to Make Crispy Roasted Potatoes and Onions Recipe

Step 1: Prep and Slice for Success

Start by preheating your oven to 425℉; it’s the perfect high heat to get those potatoes crisp and golden. While it warms up, slice your potatoes about 1/4 inch thick—thin enough to crisp but thick enough to stay creamy inside. Slice your onions thicker, around 1/2 inch, so they roast slower and turn lusciously soft and jammy. I like to use a sharp chef’s knife to keep the edges clean, which really helps with even cooking.

Step 2: Oil, Season, and Toss

Pop the potatoes and onions into a large bowl, drizzle with good quality olive oil—3 tablespoons usually does the trick—and sprinkle that kosher salt, freshly cracked black pepper, and rosemary right on top. Then get in there with your hands or a sturdy spoon and toss until everything is coated evenly. Don’t be shy with the tossing; you want every slice kissed with oil and seasoning so every bite shines.

Step 3: Spread and Roast

Line a sheet pan with parchment paper for easy cleanup, then spread your mixture out in a single layer. This step is crucial—you want space between the slices so the steam can escape, crispening the edges instead of steaming them. Pop it into your preheated oven and roast for 20 minutes.

Step 4: Toss and Finish Roasting

After 20 minutes, pull the pan out and use a spatula to gently toss and flip the pieces—don’t worry about perfection here, just enough to get everything cooking evenly and prevent sticking. Return to the oven for another 15-20 minutes until those potatoes are golden and crispy, and onions have that irresistible caramelized look.

Step 5: Serve Immediately and Enjoy!

This dish is best served hot out of the oven when the potatoes still have that perfect crisp bite and the onions are tender and juicy. I love how the aroma fills the kitchen—it’s a total mood lifter!

How to Serve Crispy Roasted Potatoes and Onions Recipe

Garnishes

I love sprinkling a little flaky sea salt on top right after they come out of the oven to add a delicate crunch and enhancing flavor. Some freshly chopped parsley or chives also brings a fresh pop of color and brightness, balancing the roastiness.

Side Dishes

This recipe is a natural partner to grilled chicken, roasted pork, or even a simple pan-seared salmon. It also shines alongside hearty stews or sautéed greens, making your meal feel complete without overpowering the main dish.

Creative Ways to Present

For holiday gatherings, I’ve lined a baking dish with these potatoes and onions, then shingled thin slices of cooked sausage or sausage patties on top, roasting everything together. It’s a stunning presentation and a delicious crowd-pleaser. Also, serving in rustic cast iron skillets brings that homey vibe everyone appreciates.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled, I store any leftovers in an airtight container in the fridge. They keep well for about 3 days, though I’ll admit, the next-day texture isn’t quite as crispy, but still delicious.

Freezing

I have tried freezing these with mixed results—potatoes tend to lose their crispness and sometimes turn mushy after thawing. I’d recommend enjoying them fresh or refrigerating for best results instead.

Reheating

The best way to reheat is popping them back into a hot oven or toaster oven at 400℉ for 8-10 minutes. This helps revive the crisp edges better than microwaving, which tends to make them soggy.

FAQs

Final Thoughts

I genuinely love this Crispy Roasted Potatoes and Onions Recipe because it feels like such a satisfying, comforting side that’s also deceptively simple. Every time I make it, my family goes crazy for the crispy edges and tender onions, and it’s become a staple in my dinner rotation. Whether you’re cooking for a crowd or just craving something cozy and delicious, give this recipe a try—you’ll enjoy it just as much as I do, and it’ll quickly become a favorite in your kitchen too.

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