Olive Garden Roasted Potatoes with Red Onions and Rosemary
Transform your weeknight dinner into something extraordinary with Olive Garden Roasted Potatoes with Red Onions and Rosemary! This irresistible side dish combines tender, golden-brown baby red potatoes with the sweetness of caramelized red onions, fragrant fresh rosemary, and a hint of garlic for a truly restaurant-worthy recipe. Coated in rich extra virgin olive oil and roasted to perfection, this dish boasts crisp, flavorful edges and a soft, buttery interior. Whether you’re serving it with roasted meats, grilled fish, or a hearty vegetarian entree, these rosemary roasted potatoes are easy to make and sure to impress. Ready in under an hour with just 15 minutes of prep time, this versatile, gluten-free side is a savory staple you'll want on your table year-round. Perfectly seasoned with kosher salt, black pepper, and optional crushed red pepper flakes for a touch of heat, it's a simple yet elegant addition to any meal!
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Recipe Information
Ingredients
- 2 pounds baby red potatoes
- 1 medium red onion
- 2 tablespoons fresh rosemary
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the baby red potatoes thoroughly. Pat them dry and cut each potato in half or into quarters, depending on their size, to ensure even cooking.
Peel and slice the red onion into thin wedges. Set aside.
Remove the rosemary leaves from their stems and finely chop them. Mince the garlic cloves.
In a large mixing bowl, combine the potatoes, red onion wedges, chopped rosemary, minced garlic, olive oil, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix well until everything is evenly coated.
Spread the potato mixture out on the prepared baking sheet in a single layer, ensuring the potatoes and onions have space to roast rather than steam.
Roast in the preheated oven for 35–40 minutes, tossing the potatoes halfway through, until they are golden brown and tender when pierced with a fork.
Remove from the oven and transfer to a serving dish. Adjust seasoning with additional salt or pepper, if needed, and serve warm.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 16.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4386 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
