Roasted Potatoes and Caramelized Onions

Equipment

• Air Fryer: A standard 5.8QT basket-style air fryer works best. If you have an oven-style air fryer, you may need to adjust the rack position and cooking time slightly.
• Mixing Bowls: Two medium bowls.
• Tongs or Spatula: For tossing.
• Knife and Cutting Board.

Ingredients

The Potatoes

• 1.5 lbs (680g) Baby Potatoes (Yukon Gold or Baby Reds): You can use Russets, but baby potatoes hold their shape better and have a creamier interior. If using large potatoes, cut them into 1-inch cubes.
• 1 tablespoon Olive Oil or Avocado Oil: We need just enough to coat. Avocado oil has a higher smoke point, which is ideal for the air fryer.
• 1 teaspoon Garlic Powder: Not garlic salt. We want the pure flavor.
• 1 teaspoon Onion Powder: This doubles down on the savory profile.
• 1/2 teaspoon Smoked Paprika: This adds a subtle smoky depth and a beautiful color.
• 1/2 teaspoon Dried Rosemary or Thyme: If using fresh, double the amount.
• 1/2 teaspoon Kosher Salt: Adjust to taste.
• 1/4 teaspoon Black Pepper: Freshly cracked is always best.

The Onions

• 2 Large Yellow or Sweet Onions: Yellow onions are the workhorse of caramelization. Sweet onions (like Vidalia) will be even sweeter but less complex.
• 1 teaspoon Balsamic Vinegar: This is the secret weapon. The acid cuts through the sweetness and helps the onions break down faster into that jammy texture.
• 1/2 teaspoon Brown Sugar (Optional): If your onions are particularly sharp, a little sugar helps the caramelization process along. If your onions are already sweet, skip it.
• 1/2 tablespoon Olive Oil: Keep the onions separate from the potatoes initially.
• Pinch of Salt: To draw out the moisture.

The Finishing Touch

• Fresh Parsley or Chives: For garnish.
• Flaky Sea Salt: For the final sprinkle.

Instructions

Phase 1: The Prep (Time: 10 Minutes | Intensity: Low)

1. 1. Prepare the Potatoes: Wash your baby potatoes thoroughly. If they are larger than a golf ball, cut them in half or quarters. The goal is to get them into uniform, bite-sized pieces (roughly 1 to 1.5 inches). If you are using large Russet potatoes, peel them if desired (leaving the skin on adds fiber and crispness) and cube them into 1-inch pieces.
2. Crucial Step: Soak the potatoes in cold water for 10 minutes while you prep the onions. This removes excess starch, which prevents them from steaming and getting gummy in the air fryer. After soaking, drain them and dry them completely with a kitchen towel. Moisture is the enemy of crispiness.
3. 2. Prepare the Onions: Slice your onions in half from root to tip. Remove the skin. Place the flat side down and slice them into 1/4-inch thick half-moons. We don’t want them paper-thin, or they will disintegrate; we want them thick enough to hold their shape but thin enough to soften.

Phase 2: The First Roast (Time: 15 Minutes | Intensity: Medium-High)

1. 3. Season the Potatoes: In a large bowl, combine the dry potatoes , olive oil, garlic powder, onion powder, smoked paprika, rosemary, salt, and pepper. Toss vigorously until every potato is coated in the spice blend.
2. 4. Season the Onions (Separately): In a separate bowl, toss the sliced onions with the 1/2 tablespoon of olive oil, balsamic vinegar, and a pinch of salt. Do not add the brown sugar yet. We want the onions to release their water first.
3. 5. The First Air Fry: Preheat your air fryer to 380°F (193°C) for 3 minutes. Add the seasoned potatoes to the air fryer basket. Spread them in a single layer. Do not overcrowd. If you have a small air fryer, cook in two batches. Set the timer for 15 minutes . At the 7-minute mark, pull the basket out and shake it vigorously to ensure even browning.

Phase 3: The Marriage (Time: 15–20 Minutes | Intensity: High)

1. 6. Add the Onions: After the potatoes have had their first 15 minutes, they should be starting to get tender and golden. Pull the basket out. The potatoes will have shrunk slightly, creating space. Add the raw, marinated onions to the basket with the potatoes. It will look like a lot of onions, but they will cook down significantly. Using tongs, toss the onions and potatoes together gently.
2. 7. The Final Roast: Turn the temperature down to 360°F (182°C) . Why lower the temp? If we kept it at 380°F, the onions would burn on the outside before they became soft on the inside. Lowering the temperature allows the onions to sweat and caramelize without scorching. Set the timer for 12–15 minutes .
3. 8. The Shake and Check: At the 6-minute mark, shake the basket again. You want to move the onions from the bottom to the top to prevent sticking. At the 12-minute mark, check for doneness.
4. Potatoes: Should be fork-tender inside and deep golden brown outside.
5. Onions: Should be soft, translucent, and deeply browned (but not black). If they are still white and firm, add 3 more minutes.
6. 9. The Intensity Boost (Optional): If you want a final burst of char on the onions, turn the air fryer up to 400°F (204°C) for the last 3 minutes . Watch it closely—onions go from caramelized to carbonized in seconds at this temperature.

Phase 4: Serving (Time: 2 Minutes | Intensity: Low)

1. 10. Rest and Garnish: Remove the basket from the air fryer. Let the potatoes and onions rest for 2 minutes. This allows the internal moisture to redistribute, ensuring the potatoes aren’t dry. Transfer to a serving bowl. Sprinkle with fresh chopped parsley or chives and a pinch of flaky sea salt.

Nutrition

Calories: 210 · Protein: 4g · Fat: 7g · Carbohydrates: 33g Dietary · Saturated Fat: 1g · Fiber: 4g · Sugar: 6g (mostly from the natural · Sodium: 320mg