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!

PrintPrint SaveSave

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.

      

9 Responses to “Herb Roasted Potatoes & Pearl Onions”

  1. #
    1
    Jenn — February 25, 2010 @ 9:45 pm

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

  2. #
    2
    denise @ quickies on the dinner table — February 26, 2010 @ 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. #
    3
    M. Acai — March 8, 2010 @ 1:34 pm

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

  4. #
    4
    large cooking pot — January 10, 2011 @ 9:14 pm

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

  5. #
    5
    large cooking pot — January 10, 2011 @ 9:56 pm

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

  6. #
    6
    M. Acai — January 10, 2011 @ 9:56 pm

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

  7. #
    7
    denise @ quickies on the dinne — January 10, 2011 @ 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. #
    8
    Jenn — January 10, 2011 @ 9:57 pm

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

  9. #
    9
    Lindsay — May 29, 2014 @ 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 :)

Leave a Comment





Current day month ye@r *