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The best crispy roast potatoes and onions

crispy roast potato recipeWhat’s the best accompaniment to a great roast?

Why, roast potatoes and onions of course. I can almost taste them now…And I daresay this recipe would be perfect for sweet potato and pumpkin too.

The best crispy roast potatoes and onions


  • 6 medium potatoes
  • 2 red onions
  • Vegetable oil
  • A few sprigs of thyme


  1. Peel and cut potatoes into 6 pieces.
  2. Place potatoes into a pot of cold water and bring to the boil.
  3. Boil potatoes until they are slightly soft on the outside – approx. 5 minutes.
  4. Drain potatoes and place back into pot and cover with a lid. Gently shake the pot to rough up the edges of the potatoes.
  5. Remove outer layer of onions and cut into wedges.
  6. Meanwhile, cover a roasting pan with a thin layer of vegetable oil and place in a pre-heated oven of 200°C for 5 minutes or until oil is hot.
  7. Place potatoes and onions into the pre-heated roasting pan – be careful as oil will be very hot. Toss to coat the potatoes and onions in oil.
  8. Place in oven and roast for approx. 35 minutes or until golden and crispy.
  9. Sprinkle with fresh thyme.
  10. Enjoy!

Try it with any vegetables you love to roast!

Recipe kindly supplied by Aussie Farmers Direct Winter Recipes eBook.

Image credit: tuvi/ 123RF Stock Photo

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2 comments so far -

  1. Sounds yum! Just disappointed with the recipe stating to use vegetable oil…isn’t this the type we’re supposed to stay away from now? Why not suggest olive oil instead?

  2. They sounds so yummy! That is pretty much how I do roast potatoes and they DO turn out delicious. It is definitely worth the extra time to par-boil them. I do mine with rosemary too and add a few cloves to garlic too (whole), they go nice and crispy and add a new flavour. Delicious!

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