Roasted Potatoes and Onions

Kitchen Tested
  • Yield 6 servings

A reduced-calorie side dish with loads of tasty herbs.


2 pounds baking potatoes (about 3 large), cut into large chunks
2 onions, cut into chunks
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon minced garlic
Salt and pepper to taste
1/4 cup chopped fresh parsley, optional


  1. Preheat oven to 450F.
  2. Combine the potatoes, onions, olive oil, thyme, oregano, marjoram and garlic in a large baking pan, tossing well to coat. Bake for 1 hour, stirring every 15 minutes, until the potatoes are crisp and golden brown. Season potatoes with salt and pepper and sprinkle with the parsley.