The great thing about growing New potatoes or “New Baby Potatoes” is that they’re exactly as they sound, potatoes that are still young (about 10 weeks old), which means they can make a great spring planting and early summer harvest instead of waiting all summer long for them to grow into larger potatoes. About three weeks after your potatoes begin to flower, they are ready to harvest. New potatoes are higher in sugars that have not yet turned into starches, so they are a little bit sweeter, but in terms of potato storage, they don’t store as long so you should eat them up quickly. And for that, I have the perfect oven-roasted potatoes and onions recipe! You can also grill them, which I do often in the summer.
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First, let’s talk about the ingredients, and it’ll be a short conversation: New (baby) potatoes, a yellow onion sliced thin, cloves of garlic that have been finely grated to achieve a paste-like consistency, fresh rosemary, bouillon, and spices. That’s all.
Toss them all together and there you have an easy and flavor-packed recipe for roasting potatoes and onions in the oven. I love to make this recipe when we’re having friends over, it’s perfect for serving alongside steak and other proteins. And the best part is that if you have extra, they make great home fries in the morning! These Oven-Roasted Potatoes and Onions are simply delicious, and so easy!
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Oven-Roasted Potatoes and Onions with Rosemary
This quick and easy recipe for roasting potatoes and onions in the oven makes a savory side dish for busy weeknights. Oven-roasted potatoes and onions with rosemary are cooked slow to caramelize the onions and garlic as they are roasted in a brothy butter mixture.
- Prep Time: 20 minutes
- Additional Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 2 to 4 1x
- Category: Sides & Sauces
Ingredients
- 2 lbs New baby potatoes
- 1 yellow onion, sliced thin
- 4 large garlic cloves, grated
- 1 tbsp fresh rosemary leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp beef bouillon powder (or vegetable)
- 1 tsp onion powder
- 1/8 tsp paprika
- 1/8 tsp ground black pepper
- 1 tsp honey
- 1 stick (8 tbsp butter)
Instructions
- Preheat oven to 400 degrees, and prepare your vegetables. If the potatoes are bigger than bite-sized, slice them in half or into-bite-sized quarters.
- In a baking dish or tinfoil roasting pan, add potatoes, sliced onions, grated garlic cloves, rosemary leaves, and extra virgin olive oil. Toss. Add bouillon, spices and honey and toss again. Slice your stick of butter into 8 tablespoons and place pats of butter evenly over the top.
- Cover with tinfoil and bake or grill for 30-40 minutes, mixing halfway though and re-covering. They’re ready when they’re easily pierced with a fork. Better to overcook than undercook. Remove from heat, mix again, and then re-cover on the counter for an additional 15 minutes before serving.
If you’re growing New “baby” potatoes, the best types of white potatoes to harvest early are Yukon Golds, Bambinos, and Superior potatoes. For red potatoes, Red Lasoda and Norland work, and you can always grow fingerling potatoes which are meant to be small.
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Discover 9 garden recipes spotlighting the delicious possibilities of home gardens—when you access the FREEBIE Recipes from Your Garden, right now!
