Roasted Potatoes with Caramelized Onions

Golden roasted potatoes tossed with sweet caramelized onions — simple, cozy, and full of flavor. Perfect as a side dish for chicken, beef, or even eggs.

Ingredients

• 2 lb (900 g) baby potatoes or Yukon Gold potatoes, halved
• 2 large onions, thinly sliced
• 3 tablespoons olive oil, divided
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme or rosemary
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1) Roast the potatoes

1. Preheat the oven to 425°F (220°C).
2. Wash and dry the potatoes. If they’re large, cut them into bite-size pieces.
3. In a large bowl, toss the potatoes with 2 tablespoons olive oil, salt, black pepper, paprika, and thyme/rosemary.
4. Spread them in a single layer on a baking sheet or roasting pan.
5. Roast for 30–40 minutes, flipping halfway through, until golden brown and crispy on the edges.

2) Caramelize the onions

1. While the potatoes roast, heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-low heat.
2. Add the sliced onions and cook slowly, stirring often, for 20–25 minutes until they become soft, deep golden, and caramelized.
3. Add the minced garlic during the last 1–2 minutes of cooking and stir until fragrant.

3) Combine

1. When the potatoes are done, transfer them to a large serving bowl or skillet.
2. Add the caramelized onions and gently toss everything together.
3. Taste and adjust salt and pepper if needed.

4) Serve

• Sprinkle with fresh parsley if desired.
• Serve hot as a side dish with grilled chicken, steak, roasted meat, or breakfast eggs.

Tips

• Add a little Parmesan cheese on top for extra flavor.
• For a richer taste, add a small spoon of Dijon mustard to the onions near the end.
• You can also mix in crispy bacon bits or mushrooms.