How to Make Oven-Roasted Potatoes with Onions
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This recipe for how to make oven-roasted potatoes is almost identical to my recipe for Breakfast Potatoes with Onions with one exception: bigger chunks of potatoes & onions! For a dinner side, I like my potatoes a little bit chunkier & less dainty. Because the potatoes and onions are cut larger they turn out less crispy & more roasted. You could even add a few sprigs of rosemary to really accentuate the flavors!
Ingredients (serves 2)
2 large russet potatoes
1 small yellow onion
2 tbsp olive oil
3/4 tsp salt
1/2 tsp chili powder
1/2 tsp Italian seasoning
Instructions
- Preheat the oven to 425°F
- Cut the potatoes into 1-inch cubes and pour them into a large bowl
- Peel the onion and cut it into long thick slices (sort of like cutting an apple into slices, but thinner width), add to bowl
- Add olive oil and seasoning to the bowl and toss everything until combined (you can use a spoon or even just use your hands to toss)
- Divide mixture evenly onto two medium-sized baking sheets (one large one is also fine), create one thin layer
- bake potatoes on the center oven rack for 22 minutes, remove from the oven and use a spatula to toss them
- broil for 4 minutes on high, use a spatula to serve them on plates, or place them in a serving bowl.
Tips: You can really get creative with this recipe for oven-roasted potatoes with onions if you want to. Like it spicy? Try adding 1/4 tsp cayenne pepper to the mix. Cumin also tastes amazing on these potatoes! Love onions? Add 2 instead of one! Love cheese? sprinkle some on and broil for one minute in the end! It’s important that you toss the potatoes at least once to prevent them from burning.
