Imagine sinking your fork into golden-brown potatoes with caramelized onions that are crispy on the outside and melt-in-your-mouth tender on the inside. This small batch roasted onion potato recipe is about to transform your side dish game, delivering restaurant-quality flavor right from your home kitchen. With just a few simple ingredients and minimal prep time, you'll create a mouthwatering accompaniment that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 cups small potatoes, halved
- 1 onion, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon rosemary
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the middle for even roasting.
- Wash the small potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half, ensuring they are roughly uniform in size for consistent cooking.
- Peel the onion and cut it into quarter sections, separating the layers slightly to help them roast evenly.
- In a large mixing bowl, combine the halved potatoes and quartered onions. Drizzle olive oil over the vegetables, ensuring they are evenly coated.
- Sprinkle salt, freshly ground black pepper, and dried rosemary over the vegetables. Toss gently to distribute the seasonings uniformly.
- Spread the seasoned potatoes and onions in a single layer on a rimmed baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even browning.
- Check for doneness by piercing the potatoes with a fork. They should be golden brown and tender when fully cooked.
- Remove from the oven and let rest for 2-3 minutes before serving to allow the vegetables to settle and flavors to meld.
- Transfer to a serving dish and garnish with additional fresh rosemary if desired. Serve hot as a delicious side dish.
Tips
- Choose the right potatoes: Small, waxy potatoes work best for even roasting and crispy exteriors.
- Pat potatoes completely dry before seasoning to ensure maximum crispiness.
- Don't overcrowd the baking sheet - give vegetables space to roast, not steam.
- Use a rimmed baking sheet to catch any olive oil and prevent oven mess.
- Stir potatoes halfway through cooking to ensure uniform golden-brown color.
- Fresh rosemary can elevate the flavor, but dried works perfectly too.
- Let the potatoes rest for a few minutes after roasting to allow flavors to settle.
- For extra crispiness, consider preheating your baking sheet in the oven before adding vegetables.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
