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
- Add sliced garlic for extra aroma.
- Use Yukon Gold potatoes for creamier texture.
- Substitute rosemary with thyme or oregano.
- Drizzle lemon juice after roasting for brightness.
- Add paprika or chili flakes for heat.
- Mix in bell peppers or carrots for more veggies.
- Use smoked salt for deeper flavor.
- Toss with Parmesan before serving.
- Swap olive oil for infused herb oil.
- Serve with yogurt dip or aioli.
Nutrition
Calories: 185kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 320mgPotassium: 630mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 22mgCalcium: 28mgIron: 1.3mg
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