Roasted New Potatoes with Red Onions
Delight your taste buds with this easy and irresistible recipe for Roasted New Potatoes with Red Onions! Perfectly golden and crispy on the outside, these tender new potatoes are roasted alongside caramelized red onion wedges, creating a simple yet flavorful side dish. Tossed with aromatic garlic, fresh rosemary, and a touch of lemon zest, this recipe strikes the ideal balance between earthy, savory, and zesty. Ready in just 50 minutes and made with pantry staples like olive oil and black pepper, this dish is as effortless as it is crowd-pleasing. Serve it alongside roasted chicken, grilled steak, or your favorite plant-based entrée to elevate any dinner menu. With its vibrant garnishes like fresh parsley, this recipe is not only delicious but also beautifully presentable, making it perfect for both weeknight meals and festive gatherings alike.
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Recipe Information
Ingredients
- 1.5 pounds new potatoes (small, unpeeled)
- 2 medium red onions
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 teaspoon fresh rosemary (finely chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 teaspoon lemon zest
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the new potatoes thoroughly, and cut them into halves or quarters depending on their size, aiming for roughly even pieces.
Peel the red onions and cut them into thick wedges.
In a large mixing bowl, combine the potatoes, red onion wedges, olive oil, minced garlic, freshly chopped rosemary, salt, and black pepper. Toss until everything is evenly coated.
Spread the vegetables out in a single layer on a large baking sheet. Make sure they are not overcrowded to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the potatoes and onions halfway through cooking. They should be golden brown and crispy on the outside, and the onions should be soft and caramelized.
Remove the baking sheet from the oven and sprinkle the warm vegetables with lemon zest for a burst of freshness.
Transfer the roasted potatoes and onions to a serving dish and garnish with chopped parsley, if desired.
Serve immediately as a delicious side dish with your favorite main course.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 22.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3394 mg | 72% | |
*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.
