Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Herb-Roasted Potatoes and Onions

Article Image
Scott Phillips

Servings: 6

In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.

Ingredients

  • 1/4 cup extra-virgin olive oil; more for the baking sheet
  • 2 lb. small (about 1-1/2-inch) potatoes, halved
  • Kosher salt
  • 2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
  • 1 large onion, halved lengthwise and thinly sliced
  • 1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
  • Flaky sea salt for serving (optional)

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 0
      Sodium (mg): 200
      Carbohydrates (g): 31
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.
  • In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.
  • Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
  • Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

Reviews

Rate or Review

Reviews

  • JoanT | 07/20/2013

    This is a great side for any simply prepare protein when your herb garden is in full force. I cut the amount of olive oil and baked the potatoes and onions at a 425 degree convection setting. This seemed to correct the onion burn other reviewers noted.

  • agammy | 07/02/2013

    This is absolutely delicious, and so simple! Every time I've made it I have gotten requests for the recipe.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks