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Potatoes Sides

Herb Roasted Potatoes & Pearl Onions

Have you ever added a new ingredient or spice to a dish you’ve always loved, and found out that it’s even better with the addition? Take, for example, roasted potatoes. Good with meatloaf, roast chicken, pork tenderloin… pretty much any meal!

Roasted potatoes have always been one of my most favorite side dishes. However, I needed to jazz them up a bit for our recent dinner party and decided to throw in some sweet, tender pearl onions. What a delicious difference!

This recipe is an incredibly easy and elegant take on a classic comfort food dish. I hope you’ll give it a try!

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Print Recipe

Herb Roasted Potatoes & Pearl Onions

Yield: Serves 4

Ingredients:

2 pounds red potatoes, well-scrubbed and cut into quarters
1 package (10 ounces) pearl onions
2 tbsp. extra-virgin olive oil
2 tsp. dried basil
2 tsp. dried thyme
1 tsp. paprika
1 tsp. salt
1 tsp. dried rosemary
1 tsp. freshly ground black pepper

Directions:

Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray.

Boil a pot of water (fill about 2 inches deep). Once boiling, add pearl onions and parboil for 5-6 minutes, or until skins begin to loosen. Drain water, fill pot with cold water and peel skins until you have a tender, translucent onion.

In a large mixing bowl, combine olive oil, basil, thyme, paprika, salt, rosemary and pepper. Add potatoes and onions. Toss with your hands to coat lightly with oil and seasonings. Transfer to the cookie sheet.

Bake 20 minutes, or until potatoes are browned and tender. Sprinkle with salt and pepper, and serve.

Enjoy!

Pearl onions are kind of a pain in the neck to peel, but made easy by parboiling (see instructions below). Fortunately, they taste nothing like large yellow onions, which I was originally afraid of, but are soft, sweet, and just right when mixed with olive oil, herbs, and crisp roasted potatoes.

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11 Comments

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Comments

  1. Jenn says

    February 25, 2010 at 9:45 pm

    Great idea, I’d never thought of roasting the two together but it makes perfect sense!

  2. denise @ quickies on the dinner table says

    February 26, 2010 at 1:31 pm

    Roasted potatoes and quartered regular onions before and they tasted wonderful. Pearl onions though, would look much nicer! Thanks for the idea!

  3. M. Acai says

    March 8, 2010 at 1:34 pm

    Roasted potatoes are really good in taste.The onions with roasted potatoes are so amazing in taste.

  4. large cooking pot says

    January 10, 2011 at 9:14 pm

    I’m so love this blog, already bookmarked it! Thanks.

  5. large cooking pot says

    January 10, 2011 at 9:56 pm

    This is the great blog, I’m reading them for a while, thanks for the new posts!

  6. M. Acai says

    January 10, 2011 at 9:56 pm

    Roasted potatoes are really good in taste.The onions with roasted potatoes are so amazing in taste.

  7. denise @ quickies on the dinne says

    January 10, 2011 at 9:57 pm

    Roasted potatoes and quartered regular onions before and they tasted wonderful. Pearl onions though, would look much nicer! Thanks for the idea!

  8. Jenn says

    January 10, 2011 at 9:57 pm

    Great idea, I’d never thought of roasting the two together but it makes perfect sense!

  9. Lindsay says

    May 29, 2014 at 1:23 pm

    Thanks for the great recipe; pearl onions are my obsession as of late!

    I didn’t realize at first, though, that this recipe is calling for baby red potatoes instead of the normal sized, so I had no choice but to substitute when my husband came home with a 5 lb. bag of the big ones! I’m happy to report that the recipe was still a success since we cut the larger ones into small, diced pieces.

    We will definitely try again with the baby variety, but Georgia, you might want to amend your ingredients list to specify! Also… by the photo, it appears you have them halved, not quartered :)

  10. Cheryl says

    October 22, 2016 at 7:52 pm

    I didn’t have pearl onions but didn’t panic and added pesto and a tiny bit of creamed horseradish and shook it up in a ziplock. Was yummy! Thanks for the recipe!

  11. Marin says

    September 28, 2017 at 4:57 pm

    Excellent read, I just passed this onto a colleague who was doing a little research on that. And he just bought me lunch because I found it for him smile Thus let me rephrase that: Thanks for lunch!

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Welcome to The Comfort Kitchen. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh, frugal and family friendly. Thanks for visiting! (read more)

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