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Herb-Roasted Potatoes and Onions

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Serves 6

  • by from Fine Cooking
    Issue 123

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.

  • 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)

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.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): fat g 11; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 31; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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.

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

My onions burnt as well. I think I will slice them thicker and see if that works for next time.

Our family loved this! The onions didn't burn, but instead were a combination of crispy and caramelized. The herbs and onions infused the potatoes with so much flavor. Delicious! You can read my full review at Taking On Magazines: http://bit.ly/19V1YZ4

Nice flavours but... something off with the temp and timing as the onions were burnt to a crisp. Either they need to be thickly cut, or added part way through cooking the potatoes.

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