Roasted Baby Potatoes with Onions

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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

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 623kcal

Author: Nancy Buchanan

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.

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