A simple sheet-pan side with crispy potatoes, browned onions, and roasted okra that gets nicely charred instead of slimy.
Serves: 4–6
Prep: 15 minutes
Cook: 35–45 minutes
Ingredients
- 1½ lbs potatoes, cut into ¾-inch pieces
- 1 lb fresh okra, stems trimmed and cut into 1-inch pieces
- 1 large onion, cut into thick wedges
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- ¾ tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp grated Parmesan, optional
- Fresh parsley or chives, optional
Directions
- Heat the oven to 425°F. Put a large sheet pan in the oven while it preheats. Starting with a hot pan helps the potatoes crisp.
- Start the potatoes first. Toss the potatoes with 2 tablespoons olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper. Carefully spread them onto the hot sheet pan in a single layer.
- Roast for 15 minutes, then flip the potatoes.
- Meanwhile, make sure the okra is very dry. Toss the okra and onion with the remaining tablespoon of olive oil and a small pinch of salt and pepper.
- Add the okra and onions to the potatoes, spreading everything out so the vegetables aren’t crowded.
- Roast another 20–25 minutes, stirring once, until the potatoes are golden and crisp, the onions have caramelized edges, and the okra is browned and slightly crispy.
- For extra crispiness, broil for 2–3 minutes at the end. Watch closely so the onions don’t burn.
- Finish with Parmesan and fresh parsley or chives if you’d like.
Fun twist: Add a little Cajun seasoning before roasting, then finish everything with a squeeze of fresh lemon. A drizzle of hot honey at the end is also surprisingly good with the smoky okra and crispy potatoes.