I am happy to share a delicious recipe for baked potatoes with onions. This easy-to-make recipe combines the goodness of potatoes and sliced onions, baked to perfection with aromatic herbs in the oven.
Potatoes are notable for their versatility and are one of my absolute favorite ingredients for preparing healthy, comfort meals with minimal effort.
This baked potato and onion recipe is perfect for a satisfying weekday lunch. Their combination of crispy potatoes and sweet onions is sure to be an easy addition that your family will love.
The beauty of this recipe lies in its simplicity. Using simple ingredients you probably already have in your pantry, you can create a dish that offers great flavor without the fuss.
If you share my love for a simple potato recipe, be sure to check out the tried and true options:
- Perfect Baked Sweet Potatoes
- Fries
- creamy mashed potatoes
Baked baked potatoes and onions with herbal ingredients
To make buttery herbal baked potatoes and onions, you'll need a few simple ingredients:
Papa:Choose good-quality red potatoes, red potatoes, or Yukon Gold. After baking, they become crispy and golden on the outside.
Onions:Choose yellow or red onions to add a touch of natural sweetness. Roasting them gives them a delicious caramel flavor that pairs perfectly with the potatoes.
Butter:Use butter to coat potatoes and onions for a rich, savory flavor. It helps them brown evenly and creates delicious crispy potatoes. You can use oil instead of butter if you want a crunchier effect.
Spices:Enrich the flavors with a simple mix of spices. Combine a delicious blend of salt, black pepper, basil, oregano, thyme, marjoram and rosemary. These herbs give potatoes and onions a pleasant aroma and a savory combination of savory flavors.
How to make oven baked potatoes and onions
Baked potatoes and onions are a simple and great side dish. Follow this step-by-step guide to create a tasty and satisfying recipe.
For exact measurements, please refer to the printable recipe sheet below.
Wash and scrub the potatoes
Start by thoroughly washing and scrubbing the raw potatoes to remove any dirt and debris.
Peel or leave the skin on
Next, consider whether you prefer to peel the potatoes or leave the skin on. Potato skins add a rustic feel and add extra nutrients and texture to the dish. useVegetable peelerby onesmall knifeto remove the skin if you choose to peel them.
diced potatoes
usesharp chef's knifei aheavy chopping board, cut the potatoes into pieces about 1 inch thick; this ensures that the potatoes cook evenly.
After slicing the potatoes, place them in a large bowlcast iron panor spread them in a single layer on a baking sheet.
Cut the onion
Start by peeling the outer skin of the onion and chopping it into small, finely chopped pieces. When the onion is ready, combine it with the diced potatoes, stirring gently.
Cover potatoes and onions
In a small saucepan or microwave-safe bowl, melt the butter. When the butter melts, pour it over the potatoes and onions. Make sure each slice is lightly coated with melted butter.
Season the potatoes and onions
In a small bowl, mix the herbs for the baked potatoes. Mix salt, pepper, basil, oregano, thyme, marjoram and rosemary. Then generously sprinkle the top of the potatoes.
Toss in the potatoes so that they are evenly coated with the herb mixture.
preheat the oven
Preheat the oven to 425 degrees. This temperature allows potatoes and onions to be roasted evenly and to achieve the perfect balance between crunch and tenderness.
Baked red potatoes and onions in the oven
Place the skillet or large baking sheet with the potatoes and onions in the oven.
Grill for about 45 minutes, or until they are golden with crispy edges and soft as a fork. Turn or stir the potatoes and onions every 15 minutes during the cooking process to ensure even browning on all sides.
Cooking time may vary depending on the thickness of the potato slices and the degree of crunch desired. Watch them carefully and adjust the cooking time accordingly.
Check the softness of the fork
Poke a fork or toothpick into one of the potato slices. Potatoes cook perfectly well if they slide effortlessly with little resistance.
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For a complete meal, serve crispy potatoes along with baby potatoes andjuicy pork chopstopped with a creamy sauce.
Storage and heating
If you have leftover baked red potatoes and onions, here's how to store and reheat them:
Store properly:Put the potatoes and roasted onion into approxsealed container. Store them in the fridge to keep them fresh. They should last up to three days.
Heat in the oven or stove:To reheat, preheat oven to approximately 350°F (175°C). Spread leftovers on a baking sheet and heat for 10-15 minutes until warm. You can heat them on the stovetop by gently frying them in a pan with vegetable oil or butter.
Tips for making this potato recipe
- Choose the right potatoes: You can use different types of potatoes to spice up this simple dish. Consider using wax potatoes like Yukon Gold or baby potatoes along with starchy potatoes like Russets.
- Oil or Butter:While I prefer melted butter to coat potatoes and onions, you can use olive oil, avocado oil, or even melted coconut oil.
Printable recipe card
Baked potatoes and onions are the perfect addition to any meal. In just a few simple steps, you can turn these humble ingredients into a savory, satisfying, and flavorful side dish that your whole family will love.
No matter how you choose to eat them, whether as a standalone side dish or as part of a full meal, these Baked Potatoes and Onions will satisfy your craving for a homemade side dish.
So gather the ingredients, follow the simple steps and enjoy the taste of this simple recipe.
An easy recipe for baked potatoes and onions
Produce:6
Preparation time:10 minutes
Time to cook:45 minutes
Total time:55 minutes
An easy recipe for baked potatoes and onions is a simple and delicious dish. Sliced potatoes and onions bake in the oven to perfection. With minimal ingredients and easy steps, this is a hassle-free recipe. The result is tender, flavorful potatoes with caramelized onions that make a tasty appetizer or a satisfying meal.
Ingredients
- 2 1/2-3 pounds potatoes, diced
- 1 medium onion, sliced and chopped
- 1/2 tablespoon of basil
- 1/2 tbsp oregano
- 1/2 tbsp thyme
- 3/4 teaspoon of marjoram
- 3/4 teaspoon rosemary
- salt + pepper as desired
Instructions
- Start by thoroughly washing and scrubbing the raw potatoes to remove any dirt and debris.
- Next, consider whether you prefer to peel the potatoes or leave the skin on. Potato skins add a rustic feel and add extra nutrients and texture to the dish. Use a vegetable peeler or a small knife to remove the skin if you choose to peel them.
- Using a sharp chef's knife and a sturdy cutting board, cut the potatoes into pieces about 1 inch thick; this ensures that the potatoes cook evenly.
- After slicing the potatoes, place them in a large cast iron skillet or spread them out in a single layer on a baking sheet.
- Start by peeling the outer skin of the onion and chopping it into small, finely chopped pieces. When the onion is ready, combine it with the diced potatoes, stirring gently.
- In a small saucepan or microwave-safe bowl, melt the butter. When the butter melts, pour it over the potatoes and onions. Make sure each slice is lightly coated with melted butter.
- In a small bowl, mix the herbs for the baked potatoes. Mix salt, pepper, basil, oregano, thyme, marjoram and rosemary. Then generously sprinkle the top of the potatoes.
- Toss in the potatoes so that they are evenly coated with the herb mixture.
- Preheat the oven to 425 degrees. This temperature allows potatoes and onions to be roasted evenly and to achieve the perfect balance between crunch and tenderness.
- Place the skillet or large baking sheet with the potatoes and onions in the oven.
- Grill for about 45 minutes, or until they are golden with crispy edges and soft as a fork.
- Be sure to turn or stir the potatoes and onions every 15 minutes during cooking to ensure even browning on all sides.
- Cooking time may vary depending on the thickness of the potato slices and the degree of crunch desired. Watch them carefully and adjust the cooking time accordingly. Thinner slices will bake faster, and thicker slices may take longer.
- Poke a fork or toothpick into one of the potato slices. Potatoes cook perfectly well if they slide effortlessly with little resistance.
- For a complete meal, serve crispy potatoes along with baby potatoes andjuicy pork chopstopped with a creamy sauce.
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- Choose the right potatoes: You can use different types of potatoes to spice up this simple dish. Consider using wax potatoes like Yukon Gold or baby potatoes along with starchy potatoes like Russets.
- Oil or Butter:While I prefer melted butter to coat potatoes and onions, you can use olive oil, avocado oil, or even melted coconut oil.
Did you make this recipe?
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