Need an easy side dish to spice up a boring dinner? Try this super easy sheet pan roasted rustic potatoes recipe. Chunks of oven roasted potatoes mixed in with cherry tomatoes and red onions, then topped off with the bright flavors of fresh lemons, garlic, and rosemary. These potatoes are at home next to just about any dinner from simple roast chicken to a nice NY strip steak. Enjoy!
This recipe can easily be doubled. Just rotate the sheet pans between racks have way through time for even cooking. Reusable Silpat-type silicone sheet pan mats help keep cleanup easy and are also great for baking. Here is a link to the mats I use from Amazon.
Ingredients for Oven Roasted Potatoes
1 medium red onion, cut into wedges
1 lbs. small red or Yukon Gold potatoes, cut in half
1 cup cherry or grape tomatoes
1 T. fresh rosemary leaves, finely chopped (can sub 1 teaspoon dried)
½ t. garlic powder
2 T. extra virgin olive oil
1 medium lemon, sliced and cut into half rounds
6 large garlic cloves, unpeeled
How to make Sheet Pan Roasted Potatoes
- Preheat oven to 400ºF and line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Add red onion, potatoes, tomatoes, rosemary leaves, and garlic powder to a large bowl. Season with salt and black pepper, to taste. Drizzle with olive oil and toss to combine.
- Spread the seasoned vegetables onto the prepared baking sheet in a single layer without overcrowding. Scatter garlic cloves and half of the lemon slices in amongst the vegetables.
- Place sheet pan in the preheated oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork tender and nicely browned, remove from oven.
- Remove the lemon slices with tongs, squeezing the excess juice out in the process. Squeeze the roasted garlic onto the warm baking sheet or reserve for another use (such as stirring into soups or dips). Give the vegetables a good stir to coat in the pan juices before transferring to a serving bowl. Garnish with fresh lemon wedges and serve immediately with your choice of entrees. Enjoy!
Sheet Pan Roasted Rustic Potatoes
Sheet Pan Roasted Rustic Potatoes
Ingredients
- 1 medium red onion, cut into wedges
- 1 lbs. small red or Yukon Gold potatoes, cut in half
- 1 cup cherry or grape tomatoes
- 1 T. fresh rosemary leaves, finely chopped (can sub 1 teaspoon dried)
- ½ t. garlic powder
- 2 T. extra virgin olive oil
- 1 medium lemon, sliced and cut into half rounds
- 6 large garlic cloves, unpeeled
Instructions
1. Preheat oven to 400ºF and line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Set aside.
2. Add red onion, potatoes, tomatoes, rosemary leaves, and garlic powder to a large bowl. Season with salt and black pepper, to taste. Drizzle with olive oil and toss to combine.
3. Spread the seasoned vegetables onto the prepared baking sheet in a single layer without overcrowding. Scatter garlic cloves and half of the lemon slices in amongst the vegetables.
4. Place sheet pan in the preheated oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork tender and nicely browned, remove from oven.
5. Remove the lemon slices with tongs, squeezing the excess juice out in the process. Squeeze the roasted garlic onto the warm baking sheet or reserve for another use (such as stirring into soups or dips). Give the vegetables a good stir to coat in the pan juices before transferring to a serving bowl. Garnish with fresh lemon wedges and serve immediately with your choice of entrees. Enjoy!
