Toasted Onion and Garlic Potatoes
Golden, crispy, and bursting with bold flavor, Toasted Onion and Garlic Potatoes are the ultimate comfort side dish to elevate any meal. Yukon Gold potatoes are roasted to perfection with caramelized onions, roasted garlic, and fragrant thyme in a single oven-safe skillet, creating a symphony of savory delights in every bite. The buttery, herbaceous flavors marry beautifully with the crispy, golden edges of the potatoes, while the option to garnish with fresh parsley adds a touch of brightness. With just 15 minutes of prep and simple ingredients like olive oil, unsalted butter, and pantry-staple seasonings, this recipe is easy enough for busy weeknights yet special enough to star at a holiday table. Pair these irresistible skillet potatoes with your favorite main dish for a truly satisfying meal everyone will love.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 large Yellow onion
- 6 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the Yukon Gold potatoes, then cut them into bite-sized chunks, keeping the skin on for extra texture.
Peel and thinly slice the onion into half-moons. Set aside.
Peel the garlic cloves and set them aside whole. For a milder garlic flavor, you can lightly smash them with the flat side of a knife.
In a large mixing bowl, combine the potato chunks, olive oil, salt, black pepper, and fresh thyme. Toss until the potatoes are evenly coated.
Heat a large, oven-safe skillet over medium heat. Add the butter and let it melt, then add the onion slices. Cook, stirring occasionally, for 5-7 minutes until they begin to soften and caramelize lightly.
Add the garlic cloves to the skillet and cook for an additional 2 minutes, letting them brown slightly but not burn.
Push the onion and garlic mixture to the side of the skillet, then add the coated potatoes. Spread everything out into an even layer.
Place the skillet in the preheated oven and roast for 25-30 minutes, stirring once halfway through, until the potatoes are golden brown and crispy on the edges.
Remove the skillet from the oven and let it cool for 2-3 minutes. Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 893 mg | 19% | |
*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.
