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Oven Fried Potatoes and Onions

A cozy, crispy side dish made with potatoes and onions that balances crunchy edges and soft centers.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large Russet potatoes (or Yukon golds) Can mix with sweet potatoes for a variation.
  • 1 large Red onion (or yellow onion) Cut slightly thicker to avoid burning.
  • 2-3 tablespoons Neutral, high-heat oil Olive oil works fine if that's what you have.
  • 1 teaspoon Salt Season to taste before and after roasting.
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika Optional for color.
  • Optional Dried thyme or rosemary Add if desired for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a sturdy sheet pan inside to heat.
  2. Wash and cut the potatoes into 1/4 inch to 1/2 inch thick slices, making sure they are evenly cut.
  3. Soak the potato slices in cold water for 15 minutes to remove excess starch, then dry them very well.
  4. Cut the red onion into thicker slices than the potatoes.
Cooking
  1. Once the oven has preheated, carefully remove the hot sheet pan and lightly grease it with oil.
  2. Spread the potatoes and onions in a single layer on the sheet pan, making sure they are not overcrowded.
  3. Drizzle the oil over the vegetables and sprinkle with salt, pepper, garlic powder, and paprika.
  4. Roast in the oven for 35 to 45 minutes, flipping halfway through for even crispiness.
  5. Once golden and crispy, remove from the oven and add any finishing herbs or flaky salt as desired.

Notes

For variations, consider adding Parmesan near the end, switching to sweet potatoes, or using a mix of potatoes.