Preheat the oven: Set to 400°F (200°C). Grease a baking dish or line with parchment paper.
Prepare the potatoes and onions: In a large bowl, toss the sliced potatoes and onions with olive oil (or butter), garlic, thyme, salt, and pepper until evenly coated.
Assemble: Spread the mixture in a single layer in the baking dish.
Bake: Roast for 35–40 minutes, stirring halfway through, until potatoes are golden brown and onions are caramelized.
Serve: Garnish with fresh parsley if desired, and enjoy hot.
Serving and Storage Tips
Serving: This dish makes a great side for roasted meats, chicken, or fish. It also works well as a vegetarian main course when served with a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Meal Prep Tip: Slice the potatoes and onions ahead of time and keep them in cold water in the fridge for up to 24 hours to save time.
Variations
Cheesy Bake: Sprinkle shredded cheddar, mozzarella, or parmesan over the potatoes during the last 10 minutes of baking.
Smoky Twist: Add smoked paprika for a deeper, smoky flavor.
Loaded Version: Top with crispy bacon bits, sour cream, and chives for a loaded baked potato feel.
Mediterranean Style: Add sliced bell peppers, zucchini, and a sprinkle of feta cheese for extra color and flavor.
FAQ
1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes work beautifully with onions and add a natural sweetness to the dish.
2. Do I need to peel the potatoes?
It’s up to you. Leaving the skin on adds extra nutrients and texture, but peeling works just as well.
3. Can I prepare this dish ahead of time?
Yes, you can assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
4. How do I make it crispier?
Spread the potatoes and onions in a single layer without overcrowding. A hot oven and proper spacing are key to crisp edges.
