Absolutely! Here’s a simple, delicious recipe that brings out the best in potatoes and onions. I’ll give a version that’s versatile enough for breakfast, lunch, or dinner.
Roasted Potatoes and Onions
Ingredients (serves 4):
- 4 medium potatoes (Yukon Gold or red potatoes work great), washed and cut into 1-inch cubes
- 2 medium onions (yellow or sweet), sliced into wedges
- 3 tbsp olive oil
- 2 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp paprika
- 1 tsp dried thyme or rosemary (optional, for a herby flavor)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat oven: 425°F (220°C).
- Prep veggies: In a large bowl, toss the potato cubes and onion wedges with olive oil, garlic, paprika, thyme/rosemary, salt, and pepper until evenly coated.
- Spread on baking sheet: Arrange in a single layer, giving space so they roast instead of steam.
- Roast: Bake for 25–30 minutes, flipping halfway through, until potatoes are golden and crispy and onions are caramelized.
- Serve: Sprinkle with fresh parsley and enjoy hot as a side dish or even as a hearty breakfast with eggs.
💡 Tips for extra flavor:
- Add a splash of balsamic vinegar before roasting for a sweet-tangy twist.
- For a cheesy version, sprinkle grated Parmesan over the potatoes in the last 5 minutes of roasting.
- You can also add bell peppers, carrots, or mushrooms for a full roasted veggie medley.
If you want, I can also give a stovetop version that’s faster and perfect for weeknights—crispy potatoes with caramelized onions in just 20 minutes.
Do you want me to share that version too?
