Oven-Roasted Potatoes and Caramelized Onions
Golden, crispy Yukon Gold potatoes roasted with tender, lightly caramelized yellow onions, olive oil, garlic, paprika, and Italian herbs. A flavorful oven-roasted side dish made on one baking sheet.
- Cook Time: 40-45 minutes
- Total Time: 0 hours
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
2 pounds Yukon Gold potatoes, cut into 1-inch chunks
1 large yellow onion, cut into thick wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Place the potato chunks and onion wedges in a large mixing bowl.
3. Drizzle with olive oil. Add the garlic powder, onion powder, paprika, Italian seasoning, kosher salt, and black pepper.
4. Toss until the potatoes and onions are evenly coated with oil and seasonings.
5. Spread the vegetables in a single layer on the prepared baking sheet, leaving space between the pieces for even browning.
6. Roast for 25 minutes, then flip the potatoes and onions with a spatula.
7. Return to the oven and roast for another 15–20 minutes, until the potatoes are golden brown, crispy around the edges, and fork-tender, and the onions are soft and lightly caramelized.
8. Allow to cool for 2–3 minutes before serving.
Notes
Cut the potatoes into evenly sized 1-inch chunks to encourage consistent cooking.
Use thick onion wedges to prevent the onions from browning too quickly.
Avoid overcrowding the baking sheet. Use two baking sheets if necessary.
Dry freshly washed potatoes before adding the olive oil and seasonings.
For crispier leftovers, reheat in a 400°F oven until hot throughout.
Refrigerate leftovers in an airtight container for up to 3–4 days.