I discovered this simple recipe years ago when I wanted to make roasted potatoes using ingredients I love. I tried a few different ways until I found one that works for me...and that has everyone else asking for seconds and thirds. As far as I'm aware, this is an original recipe. Again, it's a very simple one. Sometimes that's the best way to go. I don't usually measure my ingredients as I go with the feeling and smell of the recipe (there can never be too much garlic in my opinion). But I'll try to break it down as best I can. Additional seasonings can always be added during or after the roasting process. —Shauna L Stone
bag of Red potatoes
(very) Large onion (white or yellow)
unsalted butter, melted
extra virgin olive oil
fresh garlic or garlic powder
fresh cracked pepper
In This Recipe
Pre-heat the oven to 425 degrees. Wash the potatoes and cut into bite-sized cubes. Place in a large bowl.
Peel and cut the large onion into half rings. Place on top of the potatoes in the bowl. You can use two medium onions if you can't find an extra large onion.
Put the butter in a microwavable bowl. Pour the olive oil on top. Melt in the microwave for 45 seconds, or just until the butter is melted. Pour evenly over the potatoes and onion.
Mix all dry seasonings together in a small bowl and evenly add to the large bowl of potatoes and onion. Chop the fresh garlic, adding to the other ingredients. Toss well until all ingredients are incorporated and the potatoes look evenly coated.
Pour onto a large baking sheet pan, making sure to get a spatula to scrape all the extra butter/oil/seasonings goodness onto the potatoes and onion.
Roast in the oven for 30 minutes. Take out to give a good stir. Put back in the oven for an additional 15-20 minutes. Check the potatoes to make sure they are fork tender.
Once the potatoes are fork tender put the pan on the lower oven rack and turn the oven broiler on HIGH. Broil until the potatoes get a slight crispy, brown texture on top.