🥔 Crispy Roasted Potatoes and Onions

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Perfectly golden, crispy-edged potatoes roasted with sweet onions, herbs, and a savory onion soup seasoning—an easy, crowd-pleasing side dish!

Prep Time: 10 minutes
Cook Time: 40–55 minutes
Total Time: 50–65 minutes
Yield: Serves 4–6
Dietary Tags: Vegetarian • Gluten-Free (check onion soup mix)

đź›’ Ingredients

  • Potatoes (Yukon Gold or Russet), sliced

  • Onion, quartered

  • Canola oil

  • Olive oil

  • Garlic, chopped

  • Onion soup mix

  • Fresh rosemary

  • Ground black pepper

👨‍🍳 Instructions

  1. Preheat your oven to 450°F (230°C). Lightly grease a large roasting pan or baking sheet.

  2. Combine potato slices and onion quarters in the roasting pan.

  3. Drizzle with canola and olive oil.

  4. Add chopped garlic, onion soup mix, rosemary, and pepper.

  5. Toss until all pieces are evenly coated.

  6. Cover with foil and roast for 25 minutes.

  7. Uncover and continue roasting for 15–30 more minutes, stirring occasionally.

  8. Optional: For extra crisp, broil for the last 2–3 minutes.

  9. Serve hot, garnished with more rosemary if desired.

đź“ť Notes

  • Yukon Gold potatoes yield a buttery texture; Russets get crispier edges.

  • Use gluten-free onion soup mix if needed.

  • Fresh rosemary adds the best aroma—don’t skip it if possible!

🔥 Simple Comfort, Maximum Flavor

I’ve made this dish for everything from casual family dinners to holiday feasts. The savory depth from the onion soup mix and garlic, paired with the crispy texture, hits every comfort food note. Plus, it’s incredibly easy—just toss, roast, and serve.

📸 Step-by-Step Cooking Guide

🧄 Step 1: Preheat the Oven

Heat your oven to 450°F (230°C). Lightly oil your baking dish or pan to prevent sticking.

🥔 Step 2: Mix the Ingredients

Add sliced potatoes and quartered onions directly to the pan.
Pour over both oils and add garlic, soup mix, rosemary, and pepper.
Use clean hands or a large spoon to toss everything until evenly coated.

Tip: Distribute the seasonings well so every bite is flavorful.

🔥 Step 3: Roast Covered

Cover the pan tightly with aluminum foil and roast for 25 minutes.
This steams the potatoes, making them tender and flavorful inside.

🍽 Step 4: Roast Uncovered

Remove the foil and return to the oven for another 15–30 minutes.
Stir every 10 minutes so the edges brown evenly.

Tip: If you like it super crispy, broil during the final 2–3 minutes—just watch closely!

🌿 Step 5: Serve

Transfer to a serving dish and top with a sprinkle of fresh rosemary.
Serve hot and enjoy as a side with meat, tofu, or on their own.

🧂 Ingredient Insights & Substitutions

Ingredient Highlights

  • Potatoes: Yukon Gold = creamy; Russet = crispy.

  • Onion Soup Mix: Adds instant umami and saltiness.

  • Garlic & Rosemary: Classic aromatic combo for earthy depth.

  • Dual oils: Canola helps crisp; olive oil adds flavor.

Substitutions

  • No onion soup mix? Use 1 tsp onion powder + 1 tsp salt + ½ tsp paprika + pinch of sugar.

  • No fresh rosemary? Use 1 tsp dried, or sub with thyme.

  • Lower fat? Reduce oil to ½ cup total—just stir more often to avoid burning.

  • Add veggies: Carrots, bell peppers, or parsnips roast well alongside.

Equipment Tips

  • Use a heavy-duty roasting pan or sheet pan for best browning.

  • Parchment paper helps avoid sticking, especially if using less oil.

🍽 Variations & Serving Ideas

Flavor Variations

  • 🧀 Add shredded parmesan in the last 10 minutes for a cheesy crust.

  • 🌶 Add red pepper flakes or a dash of cayenne for heat.

  • 🧅 Add thinly sliced shallots for a more delicate onion flavor.

Meal Pairings

  • Serve alongside roast chicken, baked salmon, or tofu steaks.

  • Pair with a crisp salad for a balanced vegetarian meal.

  • Add a fried egg on top for a brunch-style twist.

🧊 Storage & Make-Ahead

Storage

  • Store in an airtight container in the fridge for up to 4 days.

Reheating

  • Reheat in the oven at 375°F for 10–15 minutes to restore crispiness.

  • Microwave works too, but texture will be softer.

Make-Ahead Tips

  • Slice potatoes and onions up to a day ahead—store in water in the fridge.

  • Combine with oil and seasonings just before roasting.

Shelf Life Notes

  • Potatoes lose crispness over time—best texture is day-of.

  • Still delicious reheated for lunch the next day!

📊 Nutrition (Per Serving – Approx. 6 servings)

Calories: ~320
Carbs: 35g
Fat: 18g
Protein: 3g
Fiber: 4g
Allergens: Check onion soup mix ingredients
Dietary Tags: Vegetarian • Gluten-Free (if using GF mix)

âť“ FAQ

Q: Can I use red potatoes or fingerlings?
A: Yes! Just slice them similarly and adjust roasting time slightly if smaller.

Q: Is it okay to use only one type of oil?
A: Yes. Use all olive oil for more flavor, or all canola for a neutral, crisp finish.

Q: How do I keep them from sticking to the pan?
A: Make sure the pan is well-oiled, stir midway, or use parchment paper.

Q: Can I make this on a sheet pan instead of a roasting pan?
A: Absolutely! Just ensure it’s large enough to spread everything in one layer.

🥄 Behind the Recipe

This recipe was born from a holiday dinner years ago when I needed an easy, oven-friendly side. I threw together pantry basics—onion soup mix, garlic, oil—and it became an instant favorite. Now it’s a must at any gathering, potluck, or lazy Sunday dinner.

đź“Ł Your Turn!

Made these crispy roasted potatoes and onions? Let me know how they turned out! Leave a comment, rate the recipe, or tag your creations @YourHandle on social media. Got a favorite herb or twist? I’d love to hear your spin on it!

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