Easy and Delicious Roasted Potatoes and Onions

by 247tasty

Prep time: 15 min | Cooking: 40 min | Total: 55 min | Servings: 6 | Yield: 6 servings

Potatoes are always a staple in our house, and my parents are a big fan of french fries and mash potatoes. Even when I was young, they always feed me with potatoes. Our homemade french fries are what I die for, but these Roasted Potatoes and Onions in the oven are a delicacy. They are so delicious. They are particularly good when fresh from the oven, but the leftovers are also quite good. The ingredients in this recipe match each other, thus enhancing the flavor well. For a side dish, roasted potatoes are a great choice, particularly for fast grilled or skillet chicken, beef, or pork. Also, you can use the leftovers to make a potato salad.

We all know that roasted potatoes are delicious, but when you add sliced onion, that’s a different story. There’s a whole new level of deliciousness when you slowly caramelize the onions and put the potatoes in it. It is sometimes my go-to food when I want to eat less. Try this Easy and Delicious Roasted Potatoes and Onions, and enjoy this recipe with your loved ones.


2 lbs potatoes, sliced into 1/2-inch-thick pieces
(1) onion halved, and cut each half into quarters
½ cup canola oil
½ cup olive oil
(4) cloves garlic
(1) envelope onion soup mix
1 tbsp chopped fresh rosemary, you can add more to taste
1 tbsp freshly ground black pepper


1. Preheat oven at about 450 degrees F (230 degrees C)

2. In a roasting pan, combine potatoes and onion, then cover with canola oil and olive oil. Add the garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are coated evenly. Cover the roasting pan using an aluminum foil.

3. In a preheated oven, roast for 25 minutes. Remove the foil and continue roasting until potatoes and onion turn brown, and the edges are crispy, for 15 to 30 minutes.


More Crispy = covered just for 10 minutes. Less crispy = fried (can then also be whipped or mashed for excellent mashed potatoes). I always like to saute bell peppers 10 minutes before serving on the stovetop and put them on the roasted veggies.


Stir every 15 minutes with a large spoon if you are disturbed by having a couple of bits seared to the plate.

Nutrition Facts:

Per Serving: 474.3 calories; 0 mg cholesterol; 424.2 mg sodium; 4 g protein; 34.3 g carbohydrates.

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