Introduction
Oven Fried Potatoes & Onions is a comforting, hearty side dish that brings together crispy golden potatoes and sweet, caramelized onions—all roasted to perfection in the oven. It’s a healthier alternative to deep frying and pairs beautifully with breakfast, dinner mains, or even as a snack.
Ingredients
- 4 medium russet or Yukon Gold potatoes, scrubbed and sliced thin (1/4-inch thick)
- 1 large yellow onion, sliced into thin strips
- 3 tbsp olive oil (or vegetable oil)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp smoked paprika (optional, for extra flavor)
- Fresh chopped parsley (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the pan: Line a large baking sheet with parchment paper or lightly grease it with oil.
- Toss the ingredients: In a large bowl, combine sliced potatoes, onions, olive oil, salt, pepper, garlic powder, and paprika. Toss well to coat everything evenly.
- Spread out: Arrange the potato and onion mixture in a single layer on the prepared baking sheet. Don’t overcrowd—use two pans if needed.
- Roast: Bake for 25–35 minutes, flipping once halfway through. Bake until potatoes are crispy on the edges and golden brown, and onions are soft and lightly caramelized.
- Garnish (optional): Sprinkle with chopped fresh parsley just before serving.
- Serve hot as a side dish, breakfast hash base, or snack.
Description
This dish has the rich, satisfying flavor of classic fried potatoes and onions, but without all the grease. The oven method allows the edges to crisp up while keeping the inside of the potatoes tender. Onions become sweet and slightly crispy, enhancing every bite.
Tips
- Even slicing: Try to slice the potatoes uniformly for even cooking—using a mandoline helps.
- Soak potatoes: For extra crispiness, soak the sliced potatoes in cold water for 30 minutes, then drain and pat dry before roasting.
- Don’t overcrowd the baking sheet—this helps everything roast instead of steam.
- Use parchment paper for easy cleanup and to prevent sticking.
- Add herbs or spices like rosemary, thyme, or chili flakes for variety.
Variations
- Cheesy Oven Potatoes: Sprinkle with shredded cheddar or parmesan during the last 5 minutes of baking.
- Spicy Version: Add chili powder or cayenne pepper.
- Loaded Style: Top with bacon bits, green onions, and sour cream.
- Sweet & Savory: Mix in some sweet potatoes with the regular potatoes.
Corrections / Common Mistakes
- Undercooked centers: Make sure your slices are thin and even—thicker slices may need more time.
- Soggy potatoes: Always dry potatoes thoroughly after soaking to get a crisp result.
- Burnt edges: Keep an eye on them in the last 10 minutes—every oven is different. Stir gently if needed.
Enjoy!
Whether you serve these Oven Fried Potatoes & Onions alongside eggs, grilled meat, or enjoy them solo, they’re sure to be a hit. Crispy, savory, and incredibly satisfying—enjoy every bite!