Here’s a simple, comforting recipe for caramelized onions and roasted potatoes—crispy on the outside, tender inside, with sweet, golden onions 🥔🧅
Caramelized Onions & Roasted Potatoes
Ingredients (serves 3–4):
- 2 lb (900 g) potatoes, washed and cubed (Yukon Gold or red work great)
- 2 large onions, thinly sliced
- 3–4 tablespoons olive oil
- 1 tablespoon butter (optional, for richer onions)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or smoked paprika (optional)
- Fresh herbs (thyme or rosemary), optional
Instructions:
- Roast the potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, pepper, and paprika.
- Spread on a baking sheet in a single layer.
- Roast for 30–40 minutes, flipping halfway, until golden and crispy.
- Caramelize the onions
- While potatoes roast, heat 1–2 tablespoons olive oil (and butter if using) in a pan over medium-low heat.
- Add onions and remaining salt.
- Cook slowly, stirring every few minutes, for 25–35 minutes until deep golden and sweet.
- If they stick, add a splash of water.
- Combine & finish
- Toss roasted potatoes with caramelized onions.
- Add fresh herbs if using and adjust seasoning.
Tips & Variations:
- Add garlic during the last 5 minutes of onion cooking.
- Finish with a splash of balsamic vinegar for extra depth.
- Great with eggs, sausages, or as a vegetarian main.
- For extra crisp potatoes, soak them in cold water for 20 minutes and dry well before roasting.
If you want, I can also give you a one-pan oven version or a Hungarian-style version with paprika and caraway.
