Roasted Potatoes with Onions and Rosemary

This simple recipe from the acclaimed New York Times food editor makes the perfect side dish for holiday meals.

Posted in , Nov 27, 2020

Roasted Potatoes with Onions and Rosemary; photograph by David Malosh


3 lbs. potatoes, ideally Yukon gold or red-skinned (6 to 8 large), quartered
2 large Spanish onions, peeled and quartered
6 cloves garlic, peeled
1 Tbsp. fresh rosemary leaves, rough chopped
½ c. extra-virgin olive oil


1. Heat the oven to 425°F. In a large roasting pan, combine the potatoes, onions, garlic, rosemary, and oil. Stir them around, then spread them evenly across the pan.

2. Place the pan in the oven and roast until the potatoes are golden brown and crisp, 45 to 60 minutes. (The more crowded the pan, the longer the potatoes will take to cook.)

3. Remove the pan from the oven and tip its contents onto a warmed serving platter. Season to taste with salt and pepper and serve.

Serves 8.

Nutritional Information:  Calories: 280; Fat: 14g; Cholesterol: 0mg; Sodium: 130mg; Total Carbohydrates: 34g; Dietary Fiber: 4g; Sugars: 3g; Protein: 4g.

Recipe reprinted from See You on Sunday. Copyright © 2019 by Sam Sifton. Photographs © 2019 by David Malosh. Published by Random House, an imprint of Penguin Random House, LLC.

Read Sam’s inspiring story from the December-January 2021 issue of Guideposts magazine!

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