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Roasted Onion Potatoes

Roasted Onion Potatoes

Crispy on the outside, soft in the middle — this easy roasted onion potatoes recipe uses just a few pantry ingredients and one pan. Ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 g Potatoes Yukon Gold or russet cut into 1-inch cubes
  • 1 Large Onion Sliced
  • 4 Cloves Garlic Roughly chopped
  • 2 tbsp Cooking oil Olive or avocado oil
  • 1 tsp Salt —
  • ½ tsp Black pepper Freshly ground
  • 1 tsp Paprika —
  • ½ tsp Italian seasoning Optional
  • 2 tbsp Fresh coriander Chopped for garnish
  • ½ Lemon Lemon Optional for finishing

Equipment

  • Large sheet pan
  • Mixing Bowl
  • Sharp knife & cutting board
  • Clean kitchen towel

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Cut the potatoes into even 1-inch cubes.
  3. Pat the potatoes completely dry with a clean towel — this is key for crispy edges.
  4. In a large bowl, toss the potatoes and onion with oil, salt, pepper, and paprika until evenly coated.
  5. Spread everything in a single, uncrowded layer on the sheet pan (use two pans if needed).
  6. Roast for 30–35 minutes, flipping halfway through. Add the garlic in the last 5 minutes. Once golden, top with lemon juice and fresh coriander before serving.

Video

Notes

For extra crispiness, finish under the broiler for 1–2 minutes after roasting. Leftovers keep in the fridge for up to 4 days — reheat in a skillet or air fryer rather than the microwave to bring the crispiness back.