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spoonful of roasted baby potatoes
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5 from 1 vote

Roasted Baby Potatoes with Onions

The creamiest and crispiest potato recipe ever! Potatoes, onions and bacon combine in an easy side dish that's perfect with roasted chicken or a simple beef or pork roast!
Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 623kcal

Ingredients

  • 11/2 lbs. Baby potatoes or Yukon gold potatoes cut into 1 ½ inch pieces
  • 4 oz. thick cut bacon cut into ¾ inch pieces
  • 1 ½ cups white pearl onions frozen
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1 ½ Tbsp. fresh thyme minced
  • 3 ½ Tbsp. olive oil
  • 1 ½ Tbsp. sherry wine vinegar
  • salt and pepper

Instructions

  • Pre heat the oven to 425 degrees.
  • Cut potatoes into 1 ½ inch sized pieces.
  • Combine potatoes and pearl onions in a bowl and drizzle with 3 Tablespoons of olive oil and season with salt and pepper.
  • Brush a sheet pan with olive oil. Dump the potatoes and onions on the pan and spread out.
  • Cover the pan with aluminum foil and roast in the oven for 20 minutes.
  • Cook the bacon in a medium skillet for 3 to 5 minutes until the bacon is crisp. Remove the bacon onto a paper towel lined plate. Reserve the bacon drippings in the pan.
  • Re heat the bacon drippings over medium high heat. Add the shallots and garlic and saute for 4 minutes or until the shallots are soft. Add the sherry wine vinegar - reduce heat to medium and add the potatoes and onions and the remaining 2 Tbsp. olive oil. Stir until potatoes and onions are coated with vinegar/oil dressing. Stir in the remaining bacon and the thyme. Season with salt and pepper. Serve.
  • After 20 minutes, remove the foil from the potatoes and onions and return to pan to the oven. Roast for another 20 minutes, turning the potatoes halfway through.
  • Heat the pan with the bacon drippings over medium high heat. Add the garlic and shallots and cook for 3 - 4 minutes or until the shallots and garlic are tender and golden brown. Turn off the heat and reserve.
  • Remove the potatoes and onions from the oven and transfer to a large serving bowl. Drizzle the shallot and garlic mixture over and toss to combine. Add in the bacon and stir, and then the fresh thyme if using. Serve!

Notes

  • Potatoes - I love using baby potatoes in this recipe but you can use regular sized potatoes if that's what you have.
  • Pearl onions - you can absolutely use fresh pearl onions but frozen ones work just as well and you don't need to peel them which is a huge time saver.
  • Sherry Vinegar - this is one of my favorite vinegars and I use it all the time. I sprinkle it over roasted vegetables, in salad dressings or whenever a sauce needs a little bit of acid. It's smooth with an almost nutty flavor. If you don't have sherry vinegar, malt vinegar is great substitute.
  • Fresh Thyme -you can easily use dried thyme (about 1 teaspoon) or fresh parsley if you don't have fresh thyme.
To Prep ahead of time
  • Although this recipe tastes best right out of the oven, you can prep the ingredients ahead of time! 
  • To prep the potatoes, cut them as instructed and place in a bowl with cold water and refrigerate for up to 12 hours. 
  • You can cook the bacon and saute the shallots and garlic up to a day ahead. Cover each separately and refrigerate. Bring to room temperature before adding to the cooked potatoes and onions. 
Storage: 
Leftovers can be refrigerated up to 2 days. Bring the potatoes to room temperature and place on a sheet pan lightly sprayed with cooking spray and re heat in a 400 degree oven for 10 - 15 minutes. 

Nutrition

Calories: 623kcal | Carbohydrates: 83g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 253mg | Potassium: 2736mg | Fiber: 17g | Sugar: 0g | Vitamin A: 525IU | Vitamin C: 90.7mg | Calcium: 237mg | Iron: 22.5mg