Roast Onions & Potato Wedges is a simple, rustic dish celebrated for its bold, natural flavors and minimal ingredients. A popular side in many European and Mediterranean cuisines, this recipe combines the earthiness of thin-skinned potatoes with the sweetness of red onions. The addition of rosemary and olive oil gives it a fragrant, savory edge, making it a perfect accompaniment to grilled meats or hearty vegetarian mains. It's beloved for being easy to prepare and deeply satisfying.
Ingredients
- 4 potatoes (thin-skinned )
- 2 red onions
- 2 tbsp olive oil
- 1 tsp dried rosemary (or 1 tbsp fresh)
- Salt (to taste)
- Pepper (to taste)
Instructions
Step 1: Preheat Oven
- Preheat the oven to 230°C (450°F).
Step 2: Prepare Potatoes
- Cut potatoes with skin into wedges.
- Run a fork down the sides of each wedge to create ridges.
Step 3: Prepare Onions
- Cut red onions into wedges.
Step 4: Assemble
- Place potatoes and red onions into an oven-safe container.
- Drizzle olive oil over the vegetables.
- Sprinkle with rosemary, salt, and pepper.
Step 5: Bake
- Bake in the preheated oven for 20 minutes.
- Stir ingredients to ensure even roasting.
- Bake an additional 15 minutes or until golden and crisp.
Tips
- Substitute sweet potatoes for a sweeter, earthier taste.
- Add garlic cloves for extra flavor.
- Toss in some balsamic vinegar before the final 15-minute bake for tanginess.
- Use thyme or oregano instead of rosemary for a different herb profile.
Nutrition
Calories: 248kcalCarbohydrates: 42gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 15mgPotassium: 977mgFiber: 6gSugar: 4gVitamin A: 6IUVitamin C: 46mgCalcium: 39mgIron: 2mg
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