Oven Baked Amish Roasted Potatoes and Onions
Easy oven baked Amish roasted potatoes and onions with butter, crispy golden edges, and caramelized flavor.
Ingredients
- 3 pounds Yukon Gold potatoes scrubbed and cut into 1½-inch chunks
- 2 large yellow onions peeled and sliced into half-rings (about ¼-inch thick)
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
Instructions
- Preheat the oven to 425°F. Grease a large baking pan or roasting pan with cooking spray.
- Wash and cut potatoes into 1½-inch chunks. Pat completely dry with paper towels.
- Peel and slice onions into half-rings, about ¼-inch thick.
- In a large bowl, whisk together the melted butter, olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
- Add the potatoes and onions to the bowl and toss until every piece is evenly coated.
- Spread in a single layer in the prepared baking pan. Do not overlap or pile.
- Roast for 25 minutes, then remove from the oven and stir and flip the potatoes.
- Return to the oven and roast for another 18 to 20 minutes, until golden and fork-tender and the onions are caramelized.
- Remove from the oven. Serve hot, garnished with fresh chopped parsley if desired.
Notes
- Pat the potatoes completely dry before seasoning. Moisture prevents crisping.
- A metal baking pan gives better browning than glass.
- Don't crowd the pan — use two pans if needed.
- For extra crispy edges, turn the broiler on for the last 3 to 4 minutes. Watch closely.
- Reheat leftovers in a 400°F oven for 10 to 15 minutes for best texture.