Pantry Droppin’ Roasted Red Potatoes

• 3 lbs baby red potatoes, washed and quartered
• 1 large yellow onion, cut into thick strips
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1–1.5 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper
• 2–3 tablespoons vegetable oil

Steps

1. 1 Preheat the oven to 425°F.
2. 2 Wash and quarter the baby red potatoes.
3. 3 Cut the onion into thick strips (about 1/4 onion per group of strips), keeping the pieces large enough to roast without burning.
4. 4 Place the potatoes and onions into a large mixing bowl.
5. 5 Add the vegetable oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to evenly coat every piece.
6. 6 Let the mixture sit for 10–15 minutes to allow the seasoning to hydrate and adhere.
7. 7 Spread the potatoes and onions in a single layer on a parchment-lined or lightly oiled baking sheet.
8. 8 Bake for 30–45 minutes, stirring once halfway through, until the potatoes are tender and beginning to brown.
9. 9 Turn the oven to high broil. Broil for 2–5 minutes, watching closely, until the potatoes are golden and the onions develop a light char.
10. 10 Serve hot.

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper (optional)
• Knife
• Cutting board

Variations

• Add crushed red pepper or cayenne for a spicy version.
• Swap smoked paprika for regular paprika and add dried thyme.
• Toss with grated Parmesan during the last 10 minutes of roasting.

Substitutions

• Olive oil can be used instead of vegetable oil.
• White or red onions can replace yellow onions.

Pairings

• Great with grilled meats, burgers, rotisserie chicken, or as a hearty breakfast side.

Nutrition

Tips

• Keeping everything in a single layer prevents steaming and ensures crisp edges.
• Letting the seasoning sit on the potatoes helps it stick and enhances browning.
• Broiling at the end gives you that diner-style roasted edge and deep onion flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven to restore crispiness.

Freezing: Not recommended — roasted potatoes become grainy when thawed.

Serving Suggestions

• Serve with roast chicken, steak tips, or breakfast eggs.
• Add fresh herbs like parsley or chives right before serving.

FAQ