A comforting and satisfying dish that highlights the humble potato and onion. This recipe brings together tender roasted potatoes and perfectly sautéed onions, creating a hearty and flavorful side dish that pairs beautifully with a variety of main courses.
Ingredients
Scale:
4 large russet potatoes, peeled and diced into 1-inch cubes
2 medium onions, sliced thinly
4 tablespoons olive oil, preferably extra virgin
1 teaspoon garlic powder
1 teaspoon dried thyme or rosemary
Salt and pepper to taste
1 cup heavy cream or a non-dairy alternative (optional)
1 cup shredded cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the diced potatoes and sliced onions. Drizzle with olive oil, and sprinkle with garlic powder, thyme (or rosemary), salt, and pepper. Toss everything together until well-coated.
Spread the potato and onion mixture in a single layer on a large baking sheet. Roast in the preheated oven for 30-35 minutes, stirring halfway through.
If using heavy cream, pour it over the roasted potatoes and onions during the last 10 minutes of roasting. If using cheese, sprinkle it on top before returning it to the oven.
Once cooked, remove from the oven and allow to cool slightly before serving warm.
