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.



Get every new post delivered to your Inbox.

Join 263 other followers