Rosemary–Thyme Roasted Potatoes with Onion
Rosemary–Thyme Roasted Potatoes with Onion deliver crisp, golden edges and a tender, fluffy center, perfumed by fresh herbs and sweet bits of onion. The balance of rosemary and thyme adds woodsy depth while black pepper gives a gentle warmth. Serve this versatile side with roasted chicken, grilled steak, or baked fish for weeknight dinners or casual gatherings.
- Prep20 min
- Cook20 min
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
- 2
In a large bowl, combine the onion, oil, rosemary, thyme, salt, and pepper. Add the potatoes and toss to coat, then transfer the mixture to the prepared pan and spread it in a single layer.
- 3
Bake in the preheated oven, turning occasionally, until the potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.
- Calories 135.29 kcal Moderate
- Protein 1.63 g Low Source
- Carbs 17.98 g Moderate
- Total Fat 7.0 g Moderate
- Saturated Fat 1.05 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 353.8 mg Moderate
- Fiber 2.02 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 68.69 mg Low Source
- Iron 0.74 mg Low Source
- Potassium 387.46 mg Low Source
- Vitamin A 4.13 mcg_rae Low Source
- Vitamin C 0.76 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
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