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Let me share my absolute favorite way to make herb roasted potatoes and onions that'll make your kitchen smell amazing. I've perfected this recipe over countless family dinners and it never fails to get everyone excited about a simple side dish. The combination of golden crispy edges and tender centers is simply irresistible.
Why You'll Love These
This recipe has become my go to whether I'm making a quick weeknight dinner or hosting a holiday feast. What makes it special is how those simple ingredients transform into something extraordinary. The potatoes get perfectly crispy while the onions become sweet and caramelized it's pure magic.
Choosing Your Potatoes
I've tried every type of potato and let me tell you Yukon Golds are my favorite for this recipe. They get this amazing creamy inside while still crisping up beautifully. If you want extra crunch go for Russets. Just make sure to cut them all the same size for even cooking.
All About The Onions
Don't skimp on the onions they're not just a supporting player. I love using big chunks because they get so sweet and jammy in the oven. That caramelized flavor takes the whole dish to another level.
Flavor Builders
The aromatics and seasonings make all the difference. Fresh garlic is non negotiable in my kitchen and rosemary adds such a wonderful earthiness. My secret weapon? A packet of onion soup mix it adds incredible depth of flavor.
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The Right Oils
Here's a trick I learned over time using both canola and olive oil gives you the best of both worlds. The canola oil helps everything get super crispy while the olive oil adds that rich Mediterranean flavor.
Seasoning Right
Don't be shy with the black pepper. I always grind it fresh and use more than you might think. It balances all those savory flavors perfectly and adds just the right amount of heat.
Getting Started
The oven temperature is crucial here. I crank it up to 450°F that high heat is what gives you those perfectly crispy edges. Make sure your oven is fully preheated before the potatoes go in.
Mix It Up
I love getting my hands dirty for this part. Tossing everything together in a big roasting pan making sure every piece is well coated. That even coating is key to getting that golden brown finish we're after.
Time to Roast
Starting covered helps the potatoes get tender then uncovering lets them get gloriously crispy. That middle stir is so important it helps everything brown evenly. I usually do a little taste test at this point just to make sure they're perfect.
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Oil Talk
The oil combo is really important for getting that perfect finish. The olive oil adds flavor while the canola oil's high smoke point keeps everything from burning. Together they create magic.
Space It Out
One of my cardinal rules: never overcrowd the pan. Give those potatoes and onions some breathing room. They need space to get crispy if they're too close together they'll steam instead of roast.
Herb Options
While rosemary is my favorite I love experimenting with different herbs. Fresh thyme is wonderful and oregano gives it a Greek twist. Sometimes I'll use a mix of herbs whatever's fresh in my garden.
Sweet Surprises
Sometimes I'll throw in some sweet potato chunks for color and flavor variation. Or when I'm feeling indulgent I'll sprinkle just a touch of brown sugar over everything in the last few minutes of roasting.
Make It A Meal
On busy weeknights I turn this into a complete dinner by adding chunks of sausage or chicken to the pan. Everything cooks together and the meat adds amazing flavor to the potatoes.
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Final Touches
Right before serving I love adding some fresh elements. A sprinkle of parsley some freshly grated Parmesan or my favorite a light drizzle of good balsamic glaze. These little extras make it look and taste extra special.
Quick Air Fryer Version
When I'm short on time my air fryer comes to the rescue. The results are just as crispy and it takes about half the time. Just remember to shake the basket halfway through.
Dipping Options
My family loves having different dips on the side. I usually whip up a quick garlic aioli or serve with ranch dressing. The creamy dips complement those crispy potatoes perfectly.
Heat It Up
When we're craving something spicy I'll add red pepper flakes or a pinch of smoked paprika. Start with a little you can always add more but that subtle heat really works well with the herbs.
Meal Prep Magic
These potatoes are fantastic for meal prep. I make a big batch on Sunday and reheat portions throughout the week. A few minutes in a hot oven or air fryer brings back that crispy texture perfectly.
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Frequently Asked Questions
- → Why use both canola and olive oil?
- Canola oil has a higher smoke point for high-temperature roasting, while olive oil adds flavor. The combination gives you the best of both oils.
- → Why cover the potatoes initially?
- Covering the potatoes first helps them cook through and become tender inside before crisping. This ensures perfectly cooked potatoes that are crispy outside and fluffy inside.
- → Can I prepare this ahead of time?
- You can slice the potatoes and onions ahead, but for best results, roast just before serving to maintain the crispy texture.
- → Can I use dried rosemary instead of fresh?
- Yes, but use only one teaspoon of dried rosemary as it's more concentrated than fresh. Fresh rosemary provides the best flavor if available.
- → Why are the potatoes cut into 1/2-inch pieces?
- This size ensures the potatoes cook evenly and get crispy on the outside while staying tender inside. Thicker pieces would take longer to cook through.