Roasted potatoes and Onions

This was actually my lunch today.  For so long, I have made fried potatoes and onions and that requires standing over the stove and dodging flying grease bullets.  Quite painful when one would penetrate through my skin!  But still, I love fried potatoes and onions.

Today as it was nearing lunch time, I had THE craving.  I went into the kitchen and it hit me…  Why not do it in the oven and save the scars?  And that’s what I did.

My oh My, it was mouthwatering scrumptious!!

This will probably be one of the easiest dishes to make and even shorter to post!  The pictures here are what I ate for lunch, but the recipe will be for 4 large servings.

Not only is this a great side dish for dinner, but can also be a great choice for breakfast as a hash brown substitute!

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Here’s how I made them.

Roasted Potatoes with Onion and Thyme


I’m telling you, it just doesn’t get any easier than this!  As you can see, I used an old corning ware dish.  It was actually my MawMaw’s.  These had those clear glass lids and I still love them!  For this dish you will not need a lid, just the baking dish sprayed with a little oil since the starchy potatoes will tend to stick otherwise.

I sliced some new thin skin white potatoes into 3/8-1/2 inch slices.  The thinner they are, the quicker they cook.  Then I sliced some onion and layered them on top of the potatoes followed by salt, pepper and fresh thyme leaves from my garden.  I love going out to my garden and gathering herbs.  You can certainly use dried, but just a sprinkle since it will be more potent.


Then do a light drizzle of extra virgin olive oil over top.


Followed by very thin slices of butter.

Bake in a preheated 400 degree oven for 30 minutes, until the potatoes are fork tender.  The time will vary on the thickness of the potatoes.


And there you have it! If you consider the salt and pepper as freebie ingredients, this could really be considered a 5 ingredient dish!  There’s the potatoes, onion, thyme, evoo and butter!

TIP: Substitute the thyme with any of your favorite herbs.  You could use fresh or dried as well.  Consider rosemary, oregano, basil, herbs de province and even cumin!  Make it your own!


So easy and it sure beats standing over a hot skillet with flying grease bullets!

What would be your first choice herb to put on these potatoes?

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Here’s the printer friendly recipe.

Roasted potatoes with Onions and Thyme

Cook Time: 30 minutes

Category: All Recipes, Appetizer, Breakfast, Herbs, Side Dishes, Vegetables, Vegeterian

Servings:  4-6 Servings

Roasted potatoes with Onions and Thyme

This will be one of the easiest side dishes you'll ever make. Easy enough to make for one serving or for a crowd!


  • 2 pounds new thin skin red or white potatoes, sliced 3/8 inch thick
  • 1 medium yellow sweet onion, sliced 1/4 inch thick
  • 1 teaspoon salt
  • fresh cracked pepper to taste
  • 3 Tablespoons fresh thyme leaves or 1 teaspoon dried
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons butter, thinly sliced


  1. Preheat the oven to 400 degrees.
  2. Spray the bottom of a 9z13 baking pan with cooking oil.
  3. Layer the new thin skin red or white potatoes on the bottom, followed by the sliced onion, salt, pepper and fresh thyme.
  4. Drizzle a little extra virgin olive oil over the vegetables and lay thin slices of butter on top.
  5. Bake in a preheated 400 degree oven for 30 minutes, until the potatoes are fork tender.

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