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READY IN 35 mins

Roasted Rosemary Onion Potatoes

Read Reviews (11)

"These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something." — mommylady2010

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Original recipe makes 4 servings Change Servings

1 small onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons chopped fresh rosemary
1 teaspoon chopped fresh thyme

1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/3 pounds potatoes, cut into 1-inch chunks

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Directions

Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Very easy and also adaptable to the grill or open flame. It was stinking hot here and I was planning on grilling so I made these in a disposable aluminium pan - over direct heat on the grill. Just toss every now and again and they get good and crispy - you can easily do the meat indirect on the other side of the grill. Add a salad and you have dinner in no time at all.

—Baking Nana

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Most Helpful Critical Review

Jan 25, 2013

Was actually a pretty bland recipe though i had high hopes for it. Might try adding garlic to it. Adjusting seasoning types/amounts may help. Not sure if it's worth fiddling with.

—kristiesuul

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14 Ratings

Feb 10, 2013

For a more elegant presentation I used small new potatoes cut in half cross-wise, and topped each golden brown half with a teeny dollop of sour cream and a small leaf of fresh thyme. I wanted the cut side nice and golden brown so I placed them on my cookie sheet cut side down and didn't turn. Also, I used pure olive oil (not extra virgin) rather than vegetable oil and omitted the onion. Beautiful.

—naples34102

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Oct 17, 2012

Very simple, but very flavorful. I didn't have fresh thyme, but dried worked fine. Will definitely be making these again.

—heatherweden

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Feb 12, 2013

Great side dish idea for a perfectly grilled steak. If anything, use kosher salt(always), olive oil instead of vegetable and add a clove or two of minced garlic. And for the reviewer who said it was too bland here's a simple solution..some finishing salt. Duh!

—stageright625

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Nov 25, 2012

One of my favorite recipes I've tried here. This is going into heavy rotation at my house!

—lile

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Sep 06, 2012

i was looking for a quick recipe for roasting potatoes and found this one, it is very simple and very tasty. i just added garlic salt instead of regular salt and it came out wonderfully! my son doesnt like potatoes and he liked these!

—Mandie

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Dec 03, 2012

I loved these. The kids say they are just OK.

—vappel

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Nutrition

Calories
113 kcal
6%

Carbohydrates
12.3 g
4%

Cholesterol
0 mg
0%

Fat
6.9 g
11%

Fiber
2.2 g
9%

Protein
1.2 g
2%

Sodium
151 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Rosemary Onion Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 113
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 1.1g 6 %
Cholesterol 0mg 0 %
Sodium 151mg 6 %
Potassium 162mg 5 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 2.2g 9 %
Protein 1.2g 2 %
** Sugars 1.1g
Vitamin A < 1 %
Vitamin C 8 %
Calcium 2 %
Iron 17 %
Thiamin 4 %
Niacin 8 %
Vitamin B6 10 %
Magnesium 5 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.