Description
Oven Fried Potatoes & Onions bake up ultra-crispy outside, tender inside, and sweet-savory from caramelized onions. A quick, budget-friendly weeknight side that pairs with anything.
Ingredients
2 pounds (900 g) Russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
1 large (about 10 oz / 280 g) yellow onion, peeled and sliced into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
Optional: 1/2 teaspoon smoked paprika, for a smokier flavor
Optional: 1 tablespoon chopped fresh parsley, for garnish
Instructions
1. Preheat oven to 425°F (220°C). Place a rimmed sheet pan on the middle rack to heat while the oven preheats.
2. Pat the cut potatoes dry with a clean towel to remove surface moisture (crispier edges!).
3. In a large bowl, combine potatoes and onion wedges. Drizzle with olive oil, then add salt, pepper, garlic powder, and paprika(s). Toss until every piece is evenly coated.
4. Carefully remove the hot sheet pan and (optional) line with parchment. Spread the potatoes and onions in a single layer with space between pieces—use 2 pans if needed to avoid crowding.
5. Roast for 20 minutes, then use a spatula to flip and redistribute. Return to the oven and roast 20–25 minutes more, until potatoes are deeply golden and crisp with tender centers.
6. Taste and adjust seasoning with a pinch more salt if needed. Garnish with chopped parsley and serve hot.
Notes
For extra crunch, leave the sheet pan bare (no parchment) and preheat it—just be sure to use a good metal spatula to release the spuds.
Want diner-style vibes? Add 1 thinly sliced bell pepper during the last 20 minutes.
Make it a breakfast side: sprinkle on 1/2 teaspoon onion powder + 1/2 teaspoon dried thyme and serve with eggs.
Storage: Refrigerate leftovers up to 4 days; re-crisp on a hot sheet pan at 425°F for 8–10 minutes (skip the microwave).
Naturally vegetarian and gluten-free; as always, check labels on spices if needed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven; Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (≈200 g)
- Calories: 187
- Sugar: 2
- Sodium: 575
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: Oven Fried Potatoes & Onions, oven fried potatoes, potato side dish, roasted potatoes and onions, easy side dishes, weeknight sides, crispy oven potatoes, comfort food sides, budget-friendly recipes