I think I could seriously eat a whole batch of these in one sitting. If they look familiar to you, they’re adapted from Ina Garten’s recipe. When my mother-in-law made them for dinner one night, I knew I needed to make a version for Bowl of Delicious. While Ina’s recipe is very good (I mean, she’s Ina Garten- of COURSE it’s good!), I made just a few tweaks to the recipe and process to highlight the roasted potatoes a bit more and ensure even roasting. One of the things I always do when roasting vegetables is mix them in a large bowl with all the ingredients, THEN transfer to a baking sheet. So many recipes require spreading them out on a baking sheet, drizzling with oil, and adding the seasonings on top. I find that mixing in a bowl before ensures a much more even, thin coating on the vegetables and enables you to use less oil than you would when drizzling. When I add oil on top of veggies directly in the baking sheet, I find it pools up on the baking sheet, causing scary splattering in the oven.
If it looks like you are using a lot of onions, GOOD. It may seem like a lot at first, but don’t worry: they cook down substantially while roasting and they are potentially the most delicious part of this whole recipe, since they get wonderfully browned and caramelized in the oven. Here are some other tips when making these roasted potatoes and onions.
Other easy potato side dish recipes:
Everything Bagel Crispy Smashed Potatoes The BEST Twice-Baked Potatoes Nepalese Potato Salad Warm Potato Salad with Bacon and Arugula
