Oven-Fried Potatoes & Onions

When you crave something crisp and comforting but want to avoid deep frying, these oven-fried potatoes and onions deliver all the golden edges and savory flavor without the fuss. This simple dish uses everyday ingredients and takes less than an hour, making it an easy option for a quick weeknight side or a cozy brunch centerpiece.

I made this for my kids when we got home late from soccer practice and it became their most-requested side dish. The aroma of onions and potatoes roasting always makes the kitchen feel extra welcoming.

Ingredients

• Potatoes: Choose firm varieties like Yukon gold or russet for the best texture; they crisp up beautifully and hold their shape during roasting.
• Onion: Opt for a large yellow or sweet onion sliced very thin; this brings an irresistible caramelized sweetness.
• Olive oil: Brings the roast together and adds a subtle richness; extra virgin gives the best flavor and finish.
• Garlic powder: For easy aromatic depth; if your powder is older than six months, consider buying fresh for potent flavor.
• Paprika: Gives warmth and beautiful color; smoked paprika adds character if available, but regular works well too.
• Salt and pepper: To taste; freshly ground black pepper and kosher salt give the clearest flavors.
• Optional fresh parsley: For garnish; brightens the look and taste; use flat-leaf if you can for better flavor.

Step-by-Step Instructions

Preheat the Oven:

Start by setting your oven to 425 degrees Fahrenheit. Let it come fully to temperature before baking the potatoes for a perfectly timed roast.

Prepare the Vegetables:

Wash your potatoes thoroughly and dry them. Slice both the potatoes and onion as thin as possible. Aim for slices less than a quarter inch thick so they soften and brown evenly.

Season and Toss:

In a large mixing bowl, add your sliced potatoes and onions. Drizzle with olive oil, then sprinkle on the garlic powder, paprika, salt, and pepper. Use clean hands or a large spoon to toss everything until every piece is slick and coated in seasoning.

Spread on the Baking Sheet:

Arrange the mixture in one even layer on a large sheet pan. Give the potatoes and onions a little space so they roast, not steam. Lining the pan with parchment makes clean-up a breeze.

Bake and Flip:

Place the pan in the hot oven and bake for about 15 to 18 minutes. Remove the pan and, with a spatula, gently flip the potatoes and onions. Spread them out again and return to bake for another 15 to 20 minutes until everything is crisp on the edges and golden brown.

Garnish and Serve:

Once cooked, sprinkle with chopped fresh parsley if using. Serve piping hot straight from the oven for maximum crispiness.

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My favorite thing about this recipe is the way the onions caramelize alongside the potatoes. When I make this for family get-togethers, everyone ends up picking the crispiest bits right off the tray before it makes it to the table. That scent always brings me back to making after-school snacks as a kid.

Storage Tips

If you have leftovers, transfer them to a shallow container and store in the refrigerator for up to three days. To revive their crispness, spread them back on a baking sheet and reheat in a 400 degree oven for about ten minutes. Avoid covering tightly with plastic while still hot since this will make them soggy. These do not freeze as well since potatoes tend to get mealy after thawing, but they are so tasty you will rarely have extras.

Ingredient Substitutions

Try sweet potatoes for a more caramelized result or baby red potatoes for extra tender bites. Red onions add some sweetness and color variation. Instead of paprika, you can mix in dried herbs like thyme or rosemary for added aroma. For a richer taste, melted butter can replace half the olive oil.

Serving Suggestions

Oven-fried potatoes and onions pair perfectly with eggs for a weekend breakfast or make a smart base for a grain bowl with roasted veggies and tahini sauce. Scatter over fresh herbs or a touch of grated Parmesan before serving. They also tuck neatly alongside grilled chicken, steaks, or even burgers.

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These potatoes and onions are so satisfying—crispy, savory, and incredibly easy to make—perfect for any occasion!

Frequently Asked Questions

→ How do I get the potatoes extra crispy?

Ensure potatoes are sliced thinly and spread in a single layer without overlapping. Flip halfway through baking and roast at high heat.

→ Can I use a different type of onion?

Yes, yellow, white, or red onions all work well. Each variety brings a unique sweetness or bite to the dish.

→ Do I need to peel the potatoes?

Peeling is optional. Leaving skins on adds texture and additional nutrients, but peeled potatoes will be slightly softer.

→ What other seasonings can I use?

Try adding dried herbs like thyme or rosemary, or a pinch of cayenne for extra heat. Customize to your taste.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the refrigerator. Reheat in the oven to restore crispiness.