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Oven Baked Amish Roasted Potatoes and Onions Casserole
Let’s dive into this deliciously simple dish, where potatoes and onions come together for a comforting and satisfying side that even your pickiest eaters will love!
Ingredients
- 2 pounds of potatoes, diced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Fresh parsley, for garnish
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the diced potatoes and sliced onion.
Drizzle olive oil over the vegetables and sprinkle garlic powder, paprika, salt, and black pepper.
Toss everything until all the potatoes and onions are evenly coated.
Spread the mixture onto a baking sheet in a single layer.
Bake in the preheated oven for about 45 minutes, stirring halfway through, until the potatoes are golden brown and tender.
Remove from oven, garnish with fresh parsley, and serve hot.
Kitchen Tools
- Large mixing bowl
- Baking sheet
- Sharp knife
- Cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Absolutely! Carrots and bell peppers work great for added color and nutrients.
This recipe is already vegan-friendly, just ensure the oil is plant-based.
Yes, you can chop the vegetables a day in advance and store them in the fridge.
Yukon Gold or red potatoes are excellent choices as they hold their shape well.
Yes, cook at 375°F for about 25 minutes, shaking halfway through.
Ensure your potatoes are cut uniformly and not overcrowded on the baking sheet.
Cut potatoes into similar sizes and stir them halfway through baking.