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Sheet Pan Roasted Potatoes and Caramelized Onions
The secret to perfectly caramelized onions and crispy potatoes is giving them their own space in the oven. Roasting these everyday staples on separate sheet pans ensures the potatoes get beautifully golden edges while the onions soften into rich, sweet strips. Originally designed as a savory mix-in for homemade bread dough, this versatile combination works just as well on its own. You'll love folding the leftovers into a morning omelet or serving them alongside roasted meats. It's a simple, hands-off technique that transforms basic ingredients into something deeply flavorful.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 lb/450 g Yukon Gold potatoes, cut into 1-in/2.5-cm dice
- 1 lb/450 g yellow onions, trimmed and sliced into ½-in/1-cm strips
- Salt and freshly ground black pepper
Instructions
- 1Preheat the oven to 400°F (200°C). Toss the diced potatoes and sliced onions on separate sheet pans with a drizzle of olive oil, salt, and freshly ground black pepper. Keeping them on separate pans prevents steaming so they roast properly.
- 2Roast for about 45 minutes, stirring regularly. Pull the pans from the oven once the onions are deeply browned and the potatoes are crispy on the outside with soft centers.
- 3Let the vegetables cool completely on the pans. If you're using them for bread dough, roughly crush the potatoes with your hands once they're cool enough to handle.
Notes
- Make ahead: Store the cooled potatoes and onions in an airtight container in the fridge. Bring them to room temperature before mixing into bread dough.
- Serving: These roasted vegetables are highly versatile. Fold leftover caramelized onions into a morning omelet or stir them into a pan sauce.
- Tip: Don't crowd the pans. Giving the vegetables plenty of space ensures they roast and caramelize rather than steam.