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Roasted Rosemary Onion Potatoes

Roasted Rosemary Onion Potatoes

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m


These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the that could say something.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
  2. Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
  3. Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.
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For a more elegant presentation I used small new potatoes cut in half cross-wise, and topped each golden brown half with a teeny dollop of sour cream and a small leaf of fresh thyme. I wanted the cut side nice and golden brown so I placed them on my cookie sheet cut side down and didn't turn. Also, I used pure olive oil (not extra virgin) rather than vegetable oil and omitted the onion. Beautiful.

Baking Nana

Baking Nana


Very easy and also adaptable to the grill or open flame. It was stinking hot here and I was planning on grilling so I made these in a disposable aluminium pan - over direct heat on the grill. Just toss every now and again and they get good and crispy - you can easily do the meat indirect on the other side of the grill. Add a salad and you have dinner in no time at all.

Heather Weden

Heather Weden


Very simple, but very flavorful. I didn't have fresh thyme, but dried worked fine. Will definitely be making these again.

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