Roasted Potatoes with Red Onions
Transform simple ingredients into a show-stopping side dish with this recipe for Roasted Potatoes with Red Onions! Featuring tender baby potatoes and caramelized red onions roasted to golden perfection, this easy, oven-baked dish is elevated with aromatic fresh rosemary and a hint of garlic. A drizzle of olive oil ensures every bite is crispy on the outside while soft and fluffy inside. Ready in under an hour and effortless to prepare, this dish pairs wonderfully with a variety of mains, making it a versatile addition to your table. Perfect for busy weeknights or special occasions, these roasted potatoes deliver bold flavor and rustic charm in every mouthwatering bite. Keywords: roasted potatoes, caramelized onions, side dish recipe, crispy potatoes, rosemary roasted potatoes, garlic roasted potatoes.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 2 medium Red onion
- 4 whole Garlic cloves
- 3 tbsp Olive oil
- 2 sprigs Fresh rosemary
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Thoroughly wash and dry the baby potatoes. Cut them in half or quarters, depending on their size, to ensure even cooking.
Peel and slice the red onions into thin wedges, ensuring you separate the layers slightly for better caramelization.
Smash the garlic cloves lightly with the flat side of a knife to release their flavor but keep them mostly intact.
In a large bowl, combine the halved potatoes, sliced red onions, smashed garlic cloves, olive oil, fresh rosemary sprigs, salt, and ground black pepper. Toss well to coat everything evenly.
Spread the mixture evenly on the prepared baking sheet, ensuring the potatoes are in a single layer with the cut sides facing down for maximum crispness.
Roast the potatoes and onions in the preheated oven for 30-35 minutes, flipping them halfway through the cooking time to ensure they roast evenly.
Check for doneness by piercing the potatoes with a fork—they should be golden brown and tender. Discard the rosemary sprigs at this stage if desired.
Remove from the oven and garnish with additional fresh rosemary if preferred. Serve hot as a side dish alongside your favorite main course.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 15.7 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3299 mg | 70% | |
*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.
