Ingredients
- 2 pounds potatoes, sliced into ½-inch thick pieces
- 1 onion, halved and each half cut into quarters
- ½ cup canola oil
- ½ cup olive oil
- 4 cloves garlic, chopped
- 1 envelope onion soup mix
- 1 tablespoon chopped fresh rosemary (or more to taste)
- 1 tablespoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F (230°C).
- In a large roasting pan, combine the sliced potatoes and onion pieces.
- Pour in the canola oil and olive oil. Add chopped garlic, onion soup mix, rosemary, and black pepper.
- Stir everything together until the potatoes and onions are evenly coated with the seasonings and oil.
- Cover the roasting pan tightly with aluminum foil.
- Roast in the preheated oven for 25 minutes.
- Remove the foil and continue roasting for another 15 to 30 minutes, or until the potatoes and onions are golden brown and the edges are crispy.
- Serve hot as a savory side dish.
Notes
- If you prefer extra crispiness, broil the potatoes for 2-3 minutes at the end of cooking.
- You can substitute fresh rosemary with dried rosemary, but use less since it’s more concentrated.
- For added flavor, sprinkle some grated Parmesan cheese over the potatoes during the last 5 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
