Oven Fried Potatoes and Onions

This oven-fried potatoes and onions recipe is perfect for home cooks looking for a simple yet flavorful side dish. It turns everyday ingredients into a crispy, golden treat that pairs with almost any main course. The mix of tender onions and crisp potatoes creates a satisfying texture contrast every time.

I initially made this on a busy weeknight when I wanted comfort food without fuss. It quickly became a favorite side dish for dinners throughout the week.

Ingredients

• Russet potatoes: peeled and cut into wedges for a starchy, fluffy interior and crispy edges
• Yellow onion: sliced to add sweetness and caramelization, balancing the potatoes
• Olive oil: for roasting gives a rich flavor and helps with crisping
• Garlic powder: adds subtle savory depth without the sharpness of fresh garlic
• Paprika: contributes a smoky warmth that enhances the overall seasoning
• Dried thyme: brings an earthy, herbal note that complements the potatoes and onions
• Salt: to bring all flavors alive I always use kosher salt for even seasoning
• Black pepper: for a gentle heat, freshly ground if possible for best aroma
• Fresh parsley: as a garnish adds a bright, fresh color and mild herbal flavor

Instructions

Preheat The Oven:

Set your oven to 425 degrees Fahrenheit. Prepare a large baking sheet either by lining it with parchment paper to prevent sticking or lightly greasing it. This step ensures easy cleanup and keeps potatoes from sticking to the pan.

Combine Ingredients In a Large Bowl:

Add the peeled and cut potato wedges together with the sliced onions. Drizzle the olive oil evenly over them. The oil coats the vegetables and helps achieve crispiness and caramelization in the oven.

Season The Vegetables:

Sprinkle garlic powder, paprika, dried thyme, salt, and black pepper over everything. Toss thoroughly so all pieces are coated evenly. This allows the spices and herbs to infuse flavor during roasting.

Arrange For Roasting:

Spread the seasoned potatoes and onions out in a single layer on the baking sheet. Make sure they have space and are not crowded. This allows hot air to circulate and helps the vegetables crisp rather than steam.

Roast The Potatoes And Onions:

Place the tray in the preheated oven and roast for 25 minutes. This initial cooking softens the potatoes and begins the caramelization process on the onions.

Flip And Continue Roasting:

Carefully flip all potatoes and onions using a spatula so they brown evenly on all sides. Return to the oven and roast another 20 to 25 minutes or until the potatoes turn golden with crispy edges and the onions are deep caramel color with sweetness.

Garnish And Serve:

Once roasted, sprinkle chopped fresh parsley over the dish if you like. Serve hot alongside your main course for a delicious boost of flavor and texture.

The paprika is a personal favorite in this recipe because it adds smoky richness that transforms plain potatoes into something special. A family gathering once made me realize how a humble side can steal the show when seasoned well.

Storage Tips

Store leftovers in an airtight container in the refrigerator. They keep well for up to four days. To reheat, pop them in a hot oven or toaster oven to regain crispiness instead of microwaving which can make them soggy.

Ingredient Swaps

You can swap yellow onions for sweet onions or red onions depending on your preference. For the potatoes try Yukon gold if you want a creamier texture but expect less crispiness. Replace thyme with rosemary for a more piney aroma that also pairs nicely with roasted veggies.

Serving Ideas

These roasted potatoes and onions make a fantastic side to grilled or roasted meats like chicken pork or beef. They also work well tossed into a grain bowl or served alongside a green salad for a lighter meal.

This simple dish transforms basic ingredients into a crowd-pleasing side. Perfect for any meal or occasion.

Frequently Asked Recipe Questions

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their starchy texture, which crisps nicely when roasted.

→ How can I ensure the potatoes become crispy?

Roasting at 425°F and flipping halfway promotes even browning and crispy edges on all sides.

→ Can I substitute the yellow onion for another type?

Sweet or white onions work well, but yellow onions balance the flavor with natural sweetness and caramelization.

→ Is it necessary to peel the potatoes?

Peeling helps achieve a smooth texture and even cooking, but leaving the skin on adds extra nutrients and rustic appeal.

→ What can I use instead of olive oil?

Vegetable oil or avocado oil can be substituted, but olive oil adds a fruity, rich flavor to the vegetables.