Description
Oven Roasted Yukon Gold Potatoes with Onions is a simple yet flavorful side dish featuring tender, golden potatoes and caramelized onions roasted to perfection with olive oil and aromatic herbs. This recipe creates a crispy, savory treat perfect for any meal.
Ingredients
Scale
Potatoes and Onions
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 large yellow onion, sliced
Seasonings and Oil
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or rosemary)
Optional Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil to make cleanup easier.
- Prepare Vegetables: In a large bowl, combine the cubed Yukon Gold potatoes and sliced yellow onions. Drizzle with olive oil and toss thoroughly to coat all pieces evenly.
- Season: Sprinkle salt, black pepper, garlic powder, and dried thyme over the potato and onion mixture. Toss again to ensure the seasonings are well distributed throughout.
- Arrange on Baking Sheet: Spread the potatoes and onions evenly in a single layer on the prepared baking sheet to promote even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. Toss the mixture once halfway through the roasting time to ensure even browning. Roast until the potatoes are golden brown with crispy edges and the onions are caramelized.
- Garnish and Serve: Remove from oven, sprinkle with chopped fresh parsley if desired, and serve warm as a delicious side dish.
Notes
- Cut potatoes uniformly to ensure even cooking.
- Tossing halfway through roasting helps achieve crispiness and caramelization.
- Optional herbs like rosemary can be used instead of thyme for a different flavor.
- Using parchment paper or foil makes cleanup easier.
- Serve immediately for best texture; leftovers can be reheated in the oven to regain crispiness.
