Easy Oven Roasted Potatoes | The Daily Dish

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Easy Oven Roasted Potatoes

8 Comments | Written on November 15, 2012 at 5:00 am , by

Potato side dishes at Thanksgiving dinner don’t always have to be mashed, why not change things up and try a rustic-style roasted potato recipe instead!   This winning recipe from “Calou347976”  is sure to be a hit at any dinner table during the holidays.


Keep reading for the winning recipe from our Potato contest!  

Think of this recipe as a fresh, homemade version of “shake and bake.”  Or should I say, “shake and roast!”  If you want to get the kids involved in the prep for Thanksgiving dinner, this would be fun for them to try.  All you have to do is blend up all the herbs, spices, breadcrumbs and cheese in a food processor.  Then toss it all together in a ziplock bag with cubed potatoes and onions.  That’s it!  Roast in the oven with a drizzle of olive oil and you have an outstanding side dish.

One thing to remember with this recipe.  The roasting time will depend on the size of your onions and potatoes and could take longer than the 60 minutes described.  Make sure to spread them out in an even layer in your baking pan, without overlapping for a nice, crisp potato.  You might need to use two pans, if necessary.

I found that the herb and cheese breadcrumb coating tossed with the potatoes and onions created almost a stuffing-meets-potato side dish.  The recipe smells heavenly while roasting in the oven and really gets you in the mood for Thanksgiving dinner!

Lou’s Oven Roasted Potatoes  (click here to print recipe)

5 Medium Sized Potatoes

3 Medium Yellow Onions

3 Sprigs Fresh Rosemary, leaves stripped from the stems (discard stems

1/2 cup Fresh Flat Leaf Parsley, plus extra coarsely chopped for garnish

1 Tbsp Paprika

3 cloves Garlic

1 cup Bread Crumbs

1 cup Grated Parmesan Cheese

1/2 Tbsp Freshly Ground Black Pepper

2 Tbsp Coarse Ground Kosher or Sea Salt

2 Tbsp Extra-virgin Olive Oil, plus extra to drizzle

1. Preheat oven to 400°F.

2. In the meantime, cut the potatoes into 1 inch chunks; peel, de-root, de-stem and cut onions into quarters and place cut potatoes and cut onions into a 1-gallon zip-top plastic bag. Seal the bag and massage bag to separate onion sections and evenly distribute the potatoes and onions.

3. In the bowl of a medium sized food processor place rosemary leaves, parsley leaves, paprika, garlic cloves, bread crumbs, parmesan cheese, black pepper, and salt and process until ingredients form a thoroughly blended herb/spice mixture.

4. Add the herb/spice mixture to the plastic bag containing the onions and potatoes, re-seal and shake to thoroughly coat the onion and potato slices with the mixture.

5. Spread 2 tablespoons of olive oil over the bottom of an oven-safe, rectangular glass baking dish. Evenly distribute the coated potato/onion mixture into the baking dish; sprinkle any excess herb/spice mixture over the potato/onions and drizzle additional olive oil over the mixture.

6. Place the baking dish in the oven and bake, turning potatoes and onions about every 15 minutes, until the potatoes are golden brown and crispy and the onions have begun to caramelize, about 1 hour.

7. Serve as an accompaniment for your favorite meat, poultry, or fish dish.  Great as a Thanksgiving side dish!

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