Imagine a dish that combines the rich, savory flavors of French onion soup with the comforting heartiness of roasted potatoes—welcome to your new favorite side dish: French Onion Roasted Potato Salad! This delightful recipe transforms simple ingredients into an unforgettable experience, perfect for gatherings or a cozy family dinner. With just a handful of ingredients and a little bit of roasting magic, you can create a dish that will have everyone asking for seconds. Ready to impress your taste buds? Let’s dive into this culinary adventure!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes, halved
- 2 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help achieve a nice golden color on the potatoes and onions.
- Wash the baby potatoes thoroughly under cold water to remove any dirt. Halve each potato and place them in a large mixing bowl.
- In the same bowl, add the thinly sliced onions, olive oil, dried thyme, salt, and pepper. Toss everything together until the potatoes and onions are well coated with the oil and seasonings.
- Spread the potato and onion mixture evenly on a large baking sheet lined with parchment paper. Make sure the potatoes are cut side down for optimal roasting.
- Roast in the preheated oven for about 30-40 minutes, or until the potatoes are tender and golden brown. Stir the mixture halfway through cooking to ensure even roasting.
- While the potatoes and onions are roasting, prepare the dressing. In a small bowl, combine the sour cream with a pinch of salt and pepper. Stir until smooth and set aside.
- Once the potatoes and onions are done roasting, remove them from the oven and let them cool for about 10 minutes.
- Transfer the roasted potatoes and onions to a large serving bowl. Drizzle the sour cream mixture over the top and gently toss to combine, ensuring the potatoes and onions are evenly coated.
- Finally, sprinkle the chopped fresh parsley over the salad for a pop of color and freshness. Serve warm or at room temperature.
Tips
- Choose the Right Potatoes: For the best texture, opt for baby potatoes, as their creamy interior complements the caramelized onions beautifully.
- Don’t Rush the Roasting: Ensure your oven is fully preheated to 400°F (200°C) before adding the potatoes and onions. This will help achieve that perfect golden-brown color and enhance the flavors.
- Cut Evenly: Halve your baby potatoes uniformly to ensure they cook evenly. This will give you that delightful crispy exterior and tender inside.
- Mix It Up: Feel free to experiment with herbs! Adding fresh rosemary or oregano can elevate the flavor profile even further.
- Serve Warm or Room Temperature: This salad is versatile! While delicious warm, it also tastes great at room temperature, making it a perfect dish for potlucks or picnics.
- Garnish Generously: Don’t skimp on the fresh parsley—its bright flavor and color add a refreshing touch to the dish.
- Perfect Pairing: This salad pairs wonderfully with grilled meats or can be enjoyed on its own as a hearty vegetarian option. Enjoy your cooking adventure with this delightful recipe!
Nutrition Facts
Calories: 238kcal
Carbohydrates: 33g
Protein: 4g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 13mg
