Roasted Potatoes and Onions - Easy and Delicious

Roasted Potatoes and Onions - Easy and Delicious

curryfamily2012

"If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done."
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Ingredients

55 m servings 474 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  3. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Footnotes

  • Cook's Note:
  • More crispy = only covered for 10 minutes. Less crispy = covered (can then be whipped or mashed as well for incredible mashed potatoes). I also love to saute bell peppers on the stove top 10 minutes before serving and present them on the roasted veggies.
  • Stir with large spoon every 15 minutes if you will be bothered by having a couple pieces seared to the pan.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

I made these potatoes tonight for dinner along side a crispy Greek chicken - and we were really impressed! I did change the recipe a bit by eliminating the canola oil altogether and using only a...

Most helpful critical review

Roasted Potatoes & Onions Haiku: "Oil off the charts. Seriously, a whole cup? I couldn't eat mine." Used red potatoes, and went w/ Cook's Notes about leaving uncovered longer to allow for maximu...

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Least positive
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I made these potatoes tonight for dinner along side a crispy Greek chicken - and we were really impressed! I did change the recipe a bit by eliminating the canola oil altogether and using only a...

Delicious! I did lighten this up a bit, so I hope the submitter doesn't mind. I followed the recipe as written, but instead of using all the oil, I just sprayed them very well w/ olive oil cooki...

Easier than mashed potatoes, and my family loved these! I made it exactly as the recipe calls for. Outstanding flavor, tender but crispy, into the oven in eleven minutes. I used Yukon Gold po...

Roasted Potatoes & Onions Haiku: "Oil off the charts. Seriously, a whole cup? I couldn't eat mine." Used red potatoes, and went w/ Cook's Notes about leaving uncovered longer to allow for maximu...

WAY too much oil and rosemary as written.

I will definitely make this again. I used red bliss potatoes, onion soup mix and oil. I didn't use any other seasoning. It came out great. I only used 1/3 cup olive oil and that was plenty. I ...

I made this almost exact to the recipe and my family Loved it! I have 2 extremely picky eaters and they Loved it! Thank You!

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