Ingredients:

  • 2 lbs (907g) Red Bliss potatoes, scrubbed and halved or quartered
  • 1 medium (110g) Yellow onion, cut into 1-inch chunks
  • 2 medium (130g) Carrots, sliced into rounds
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (3g) Black pepper, freshly cracked
  • 1 tsp (2g) Garlic powder
  • 1 tsp (1g) Dried rosemary or thyme

Instructions:

  1. Preheat your oven to 425°F (218°C). After cutting your potatoes, pat them completely dry with a paper towel to remove surface moisture.
  2. In a large bowl, combine the potatoes, onion chunks, and carrot rounds with olive oil, salt, pepper, garlic powder, and dried herbs. Toss vigorously until a glossy film covers every surface.
  3. Spread the vegetables on a rimmed baking sheet. Ensure no two pieces are touching and place them cut-side down for maximum browning. Roast for 25–30 minutes.
  4. Remove from the oven when the edges are deep golden brown and the skins look slightly blistered. Let the potatoes rest on the pan for 2 minutes to set the crust before serving.