I’m going to get right to it.
Apples and potatoes are a match made in heaven.
Especially when you get them all roasty toasty together in the oven.
Sweet, savory, tender perfection my friends!
Introduce caramelized onion into the equation along with a good pinch or two of dried thyme and you got yourself a killer fall side.
Because it is fall now, sigh.
Don’t forget that boujee pink sea salt and fresh cracked black pepper!
Sharing is optional.
P.S. Honeycrisps are always top notch but Ms. Granny Smith won’t do you wrong.
Roasted Potatoes & Apple with Caramelized Onion & Thyme
Ingredients
- 2 cups cubed yukon gold potato (1 medium potato)
- 2 cups cubed Honeycrisp apple (1 medium apple)
- 2 tablespoons extra virgin olive oil; divided
- 1 cup roughly chopped red onion (1 small onion)
- 1/2 teaspoon dried thyme
- Freshly cracked black pepper, to taste
- Sea salt, to taste
Instructions
- Heat oven to 425. Toss the cubed potato and apple in one tablespoon of olive oil on a parchment lined rimmed metal baking sheet. Roast for 30 minutes or until tender when pierced with a fork, flipping after 15 minutes.
- Meanwhile, cook the onion in the remaining tablespoon of oil in a medium skillet over medium-low heat, until very soft and tender.
- Gently toss the roasted potatoes and apples with the cooked onion, along with the thyme, black pepper and salt, to taste.