Another benefit is how easy and flexible the recipe is. You can use baby potatoes, Yukon golds, or even diced russets. You can roast them on a sheet pan, skillet, or even in an air fryer. The leftovers reheat well and can be added to breakfast skillets, frittatas, or tossed into salads the next day. Herb-Roasted Potatoes with Caramelized Onions is a classic, reliable, incredibly flavorful dish that brings warmth and richness to any meal. Once you try it, it becomes an instant go-to.
Herb-Roasted Potatoes with Caramelized Onions Recipe
Ingredients
• 2 lbs baby potatoes or Yukon golds, halved
• 1 large onion, thinly sliced
• 3 tbsp olive oil
• 1 tbsp butter (for onions)
• 1 tsp garlic powder
• 1 tsp dried thyme or 1 tbsp fresh
• 1 tsp dried rosemary or 1 tbsp fresh, chopped
• Salt and black pepper to taste
• Fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, garlic powder, thyme, rosemary, salt, and pepper. Spread on a baking sheet.
- Roast for 30–40 minutes, stirring halfway, until golden and crispy.
- Meanwhile, heat butter in a skillet and cook sliced onions over medium-low heat until golden and caramelized, 12–15 minutes.
- Combine roasted potatoes with caramelized onions. Toss gently.
- Garnish with fresh herbs and serve warm.