Crispy Roasted Potatoes over Caramelized Onion Cheese Dip
This easy Easter appetizer features crispy roasted potatoes served over a rich caramelized onion cheese dip—perfect for spring entertaining, brunch spreads, or holiday gatherings. If you’re looking for a crowd-pleasing, make-ahead appetizer, this savory potato recipe delivers golden, crispy texture with creamy, cheesy flavor in every bite.
What temperature is best for oven roasted potatoes?
Roast at 400–425°F for crispy outsides and fluffy centers.
Why aren’t my oven roasted potatoes crispy?
They may be overcrowded or too moist—make sure to dry them well and spread them out in a single layer.
Should I preheat the pan?
Yes! A hot pan helps create an instant crispy exterior.
Do I need to peel potatoes before roasting?
No—leaving the skin on adds texture, flavor, and nutrients.
What’s the best oil for roasting?
Use oils with higher smoke points like:
- Olive oil
- Avocado oil
- Vegetable oil
How long do oven roasted potatoes take?
Usually 30–40 minutes, depending on size and oven temp.
Should I flip potatoes while roasting?
Yes—flip halfway through to ensure even browning on all sides.
Can I add garlic or herbs at the beginning?
It’s better to add them toward the end so they don’t burn.
Cook with me!
Crispy Roasted Potatoes over Caramelized Onion Soft Spreadable Cheese
Ingredients
For the Roasted Potatoes:
- 5 Yukon Gold Potatoes peeled and chopped into bite-sized pieces
- 3 tbsp. Fresh Sage chopped
- 5 tbsp. Olive Oil
- Salt & Black Pepper to taste
For the Caramelized Onions:
- 1 large Yellow Onion finely chopped
- 1 tbsp. Butter
- 1 tsp. Fine Sea Salt
- ¼ cup White Wine
For Serving:
- 1 container Alouette Caramelized Onion Soft Spreadable Cheese room temp.
- 1/3 cup Fresh Basil chopped
- Flaky Salt
Instructions
To Make the Roasted Potatoes:
- Preheat oven to 450F. Line a baking pan with parchment paper.
- Bring a large pot of water to a boil. Add the peeled and chopped potatoes to cook until fork tender. Drain into a strainer, then let steam dry for 5-10 minutes.
- Add the potatoes to a large bowl with a pinch of salt and the chopped sage. Toss vigorously to roughen up the edges for 30 seconds to 1 minute. Transfer to the prepared baking pan.
- Drizzle generously with the olive oil.
- Roast for 30-40 minutes, until crispy and deeply golden, tossing every 15 minutes.
To Make the Caramelized Onions:
- As the potatoes roast, begin the caramelized onions. Add the butter to a skillet over medium high heat. Once melted, add the thinly sliced onion to saute 2-3 minutes. Season with salt to help draw out moisture.
- Once softened, add 1/3 cup water and stir until evaporated.
- Reduce heat to medium to continue cooking until deeply caramelized, about 15-20 minutes. Add ¼ cup water halfway through to help speed up the process.
- De-glaze the pan with the white wine, stirring until evaporated.
To Serve:
- On a large platter, evenly spread out Alouette Caramelized Onion Soft Spreadable Cheese. The thinner, the better for scooping.
- Evenly distribute the caramelized onions on top, then add the potatoes. It’s best not to stack the potatoes, so they remain crispy and are easier to serve.
- Top with the freshly chopped basil and flaky salt to serve warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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