We’ve heard from our community that sometimes the meal-time struggle you experience the most is actually what to serve along-side your favorite dinner recipes! This is one of our family’s go-to’s. I pick up the 1.5lb bags of baby pototatoes on every grocery trip and have a variety of easy ways to prep and cook them. These Smoky Oven Roasted Potatoes require only a few basic ingredients, are hands-off, and end up with amazing flavor and sweet caramelized onions. Total winner! (If they look familiar, it’s a riff on this long-time favorite for outdoor cooking, our Grilled Potatoes and Onions. Check that recipe out if you’re interested in a foil- packets version!)
Ingredients for Smoky Oven Roasted Potatoes
The name of the game here is EASY. This only takes minutes to prepare and then the oven does all the work! I’ve written this recipe for 1 1/2 pounds of baby potatoes because these little 1.5lb bags are easily accessible in grocery stores. You can really use any variety, we love both the golden and the reds and I buy these on just about every grocery trip! Aside from that, you’ll need a large sweet yellow onion, salt and pepper, and smoked paprika.
Prep your Potatoes and Onions
There’s no peeling potatoes here, I simply cut each one in half and add your sliced onion. While I’m working on this step, I place a large cast-iron dutch oven (or skillet, if you have a large cast iron one) on the stove top and preheat it.
Secret Ingredient for the best smoky flavor!
Smoked paprika is the main flavor agent in this recipe. Aside from salt and pepper, you really don’t need anything else. That’s how amazing this spice is. It’s not the same as regular paprika. If you don’t see it at your regular grocery store, you can always grab some from Amazon! It adds beautiful color and the most amazing, deep but not overpowering, smokiness. Toss all of this together with a little olive oil to coat and then it all gets popped in that hot cast iron pan with a touch of butter.
Oven Roasting Potatoes and Onions
The pan goes straight into oven where I like to cook it with the lid on for the first half of cooking and the lid off for the second half. The lid traps moisture and helps create that creamy potato texture and helps the onions cook down. When the lid comes off, you start getting some browning and caramelization.
Enjoy your Smoky Oven Roasted Potatoes and Caramelized Onions
The result is heavenly potatoes with the softest, creamiest texture and dreamy, deep golden caramelized onions that sort of disappear into the potatoes and add amazing flavor depth. It’s an amazing, EASY side dish that goes so perfectly with so many things. Try it along side your favorite chicken or beef dish!
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Smoky Oven Roasted Potatoes and Onions
Ingredients
- 1.5 lbs baby potatoes golden or red both work great
- 1 large sweet onion sliced into 1/4" slices
- 2 tabelspoons olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 tablespoon butter
Instructions
- Preheat oven to 400 degrees. Place cast iron dutch oven on your stove top on medium-low heat. Cut potatoes in half and place in a mixing bowl, add onions. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Use clean hands to toss together so everything is well coated.
- Drop butter into your hot pan and immediately add potatoes and onions. Stir lightly to coat and then place lid on pan and place pan in pre-heated oven. Cook for 15 minutes and then remove lid, stir potatoes, and return to oven for another 15-20 minutes until potatoes are soft and golden brown and onions are super soft and caramelized. (You can stir occasionally if needed).
Questions & Reviews
These potatoes were fabulous. My husband complimented them without my having to ask him what he thought. That’s saying a lot. It’s definitely going into our regular rotation.
A healthy and delicious food, I also want to make it
I don’t have a lid for my cast iron skillet. Do you think foil would work?
Yep, foil would be just fine!
Do you think this would work in an outdoor Dutch oven?
I’m not an expert in outdoor dutch oven cooking, but I imagine it would work just fin 🙂