Best 3 Herb Roasted Mini Potatoes And Onions Recipes

Feast your eyes on a delightful side dish that elevates any meal to a culinary masterpiece: herb-roasted mini potatoes and onions. This symphony of flavors combines tender baby potatoes and sweet onions, all roasted to perfection and infused with a vibrant blend of herbs. The result? A medley of crispy edges, fluffy interiors, and an aroma that will tantalize your taste buds. This recipe provides a comprehensive guide, from selecting the best mini potatoes and onions to creating the perfect herb blend, ensuring a dish that will steal the show at your next gathering. Additionally, we'll introduce variations of this classic recipe, including a tangy lemon-herb version, a spicy chili-lime rendition, and a luxurious garlic-Parmesan variation. Get ready to embark on a culinary journey where every bite is a celebration of flavors and textures.

Here are our top 3 tried and tested recipes!

POTATOES AND ONIONS

Potatoes and Onions image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

HERBES DE PROVENCE ROASTED POTATOES

Herbes De Provence Roasted Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

24 ounces golden peewee potatoes, halved if large
1 medium onion, halved and sliced
1/3 cup olive oil
1 tablespoon herbes de Provence
1 teaspoon kosher salt

Steps:

Preheat the oven to 450 degrees F.
Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

Tips:

Choose the right potatoes. Mini potatoes, such as baby potatoes or new potatoes, are best for this recipe. They hold their shape well and roast evenly.
Use fresh herbs. Fresh herbs, such as thyme, rosemary, and sage, add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Don't overcrowd the pan. Make sure to spread the potatoes and onions in a single layer on the baking sheet. If the pan is too crowded, the vegetables will steam instead of roast.
Roast the vegetables until they are tender. The potatoes and onions should be tender when pierced with a fork. If they are not tender, continue roasting them for a few more minutes.
Season the vegetables to taste. Once the vegetables are roasted, season them with salt and pepper to taste.

Conclusion:

Herb-Roasted Mini Potatoes and Onions is a simple but delicious side dish that is perfect for any occasion. The potatoes and onions are roasted until they are tender and flavorful, and the fresh herbs add a touch of sophistication. This dish is sure to be a hit with everyone at your table.