Hearty potatoes team up with sweet onions and apples in this easy affordable recipe. The perfect side dish for the end of the week when your produce drawer is running low.
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I don’t know about you, but by the end of the week, I’ve used up all my more perishable produce and am scrounging the fridge for a side dish that isn’t made by Ore-Ida (who make delicious tots BTW, but, you know…).
Luckily, you likely have a bin full of passable root veggies and “cellar” staples ready to go the day before grocery day. Any combo of these can be roasted together on a sheet pan for a dish that’s yummy for the kids and the grown-ups, and pretty healthy to boot.
One of my personal favorite combos is potatoes, onions, and apples. You could easily swap the potatoes for another root vegetable like parsnips or carrots, and the apple for a pear. It’s not fancy, but it sure is tasty. The method is super easy and can be tweaked to any taste.
I generally find a ratio of 3/1/1 of potatoes/apples/onions works the best. It’s just sweet enough and the starchy potatoes make it nice and hearty. The basic method is to preheat the oven to 425 degrees. While that preheats, rough chop all your veggies and fruits. The smaller you chop, the shorter the cook time.
Side note: I actually chop things a bit larger if I know my husband is running a little late and we need to eat later than usual. And smaller when I’ve been sipping on a glass of wine scrolling through Instagram instead of prioritizing getting our dinner on the table…
Anyway, drizzle the oil of your choice onto a sheet pan to make a thin coat (I like olive oil but most any cooking oil will work), toss all your chopped goodness onto the pan with another drizzle of oil on top for good measure. Mix it around with your hands to coat then sprinkle with salt, pepper, and your favorite seasoning blend on top and toss once more.
Curry powder is KILLER on this, but the flavors are so versatile that you could certainly mix it up. Rosemary and cinnamon are also amazing. Maybe smoked paprika and a little brown sugar? Play around – see what you come up with! The ingredients are so inexpensive that a big fat fail isn’t too heartbreaking.
Pop the whole thing in the oven for about 20 – 40 minutes depending on how small you chopped your ingredients. Just keep an eye and a nose out starting around that 20-minute mark. Give a potato a poke with a fork every now and then to test for doneness. The potato should yield easily to the fork prick when it’s ready to come out of the oven.
And that’s it! Now, you COULD add a generous pat of butter on top after you plate if you’re so inclined. I won’t tell…
- 3 medium Yukon gold potatoes
- 1 large Vidalia onion
- 1 large honeycrisp apple
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- Salt and pepper to taste
- Butter, optional
- Preheat oven to 425 degrees F
- Chop potatoes, onions, and apple into a 1-inch dice
- Drizzle half of the olive oil onto a large sheet pan
- Place chopped veggies and fruit onto the pan, drizzle with remaining oil and toss to coat
- Sprinkle with curry powder, salt, and pepper and toss once more
- Spread everything into an even layer and roast in preheated oven for 25 – 30 minutes (poke with fork to test for doneness)
- Plate and top with a generous pat of butter if desired