Rosemary-Roasted Potatoes with Red Onions
Crispy potatoes and sweet onions roasted to golden perfection with fresh rosemary for a simple, flavorful side dish. This french-inspired quick meals (vegetarian) ready in about 50 minutes pairs halved baby potatoes, cut into wedges red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, halved baby potatoes
- 1, cut into wedges red onion
- 2 tbsp olive oil
- 1 tbsp fresh, chopped rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 lbs halved baby potatoes and 1 red onion cut into wedges with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread potatoes and onions in a single layer on a parchment-lined baking sheet. Roast for 35 minutes, stirring once halfway through, until potatoes are golden brown and crispy around the edges.
- Step 3: Remove from oven and let rest for 5 minutes to allow flavors to settle before serving.
Frequently asked questions
How long does Rosemary-Roasted Potatoes with Red Onions take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Roasted Potatoes with Red Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in Rosemary-Roasted Potatoes with Red Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Roasted Potatoes with Red Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rosemary-Roasted Potatoes with Red Onions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The rosemary and red onions made these potatoes absolutely delicious—simple but elegant.
- ★★★★★
Loved it! Perfect for a weeknight dinner with the whole family.
- ★★★★☆
Tasted great, but the potatoes took a bit longer than the recipe said to crisp up.
