Roasted Potatoes with Caramelized Onions

Ingredients

• 3 large yellow onions (about 600g), thinly sliced
• 3 tablespoons unsalted butter (or olive oil for a vegan version)
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 teaspoon granulated sugar (optional, helps with browning)
• 1 tablespoon balsamic vinegar (optional, for depth of flavor)

• 2.5 lbs (about 1.2 kg) Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (plus more to taste)
• 2 tablespoons fresh parsley, chopped (for garnish)
• Freshly grated Parmesan cheese (optional, for serving)

Instructions

1. Step 1: Caramelize the Onions
2. Heat the butter and olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
3. Add the thinly sliced onions and ½ teaspoon of salt. Stir to coat them evenly in the fat.
4. Cook the onions slowly, stirring every few minutes, for about 30-35 minutes. The key to proper caramelization is patience and low heat. The onions will slowly release their moisture, soften, and turn a deep golden brown.
5. If using, sprinkle the sugar over the onions about halfway through cooking to encourage browning.
6. Once the onions are deeply caramelized and jammy, deglaze the pan with the balsamic vinegar (if using), scraping up any browned bits. Stir well and remove from heat. Set aside.
7. Step 2: Prepare the Potatoes
8. While the onions are caramelizing, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
9. In a large bowl, combine the potato wedges with the olive oil, garlic powder, crushed rosemary, dried thyme, smoked paprika, black pepper, and salt. Toss thoroughly until every wedge is evenly coated.
10. Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Use two baking sheets if necessary—overcrowding will steam the potatoes instead of roasting them.
11. Step 3: Roast the Potatoes
12. Roast the potatoes in the preheated oven for 25 minutes.
13. Remove the baking sheet and flip the potato wedges with a spatula to ensure even browning.
14. Return to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden brown, crispy on the edges, and fork-tender in the center.
15. Step 4: Combine and Serve
16. Transfer the hot roasted potatoes to a large serving bowl or platter.
17. Spoon the warm caramelized onions over the potatoes and gently toss to combine, being careful not to break the potatoes.
18. Garnish with freshly chopped parsley and, if desired, a light dusting of freshly grated Parmesan cheese.
19. Serve immediately and enjoy!

Nutrition

Calories: ~265 kcal · Protein: 4g · Fat: 12g Saturated Fat: 4.5g · Carbohydrates: 36g Dietary · Saturated Fat: 4.5g Trans · Fiber: 5g · Sugar: 7g · Sodium: 450mg