Oven-Fried Potatoes & Onions

Oven-Fried Potatoes & Onions

Ingredients

1 tsp garlic powder

1 tsp paprika

1 tsp salt

2 lbs (about 900 g) potatoes, scrubbed and cut into bite-sized wedges or cubes (Yukon Gold or Russet work best)

1 large onion, thinly sliced

3 tbsp olive oil (or melted butter for extra flavor)

½ tsp black pepper

Optional: ½ tsp dried thyme or rosemary for extra aroma

👩‍🍳 Instructions

Preheat the oven:

Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil.

Prep the potatoes and onions:

In a large mixing bowl, toss the potatoes and sliced onions with olive oil, garlic powder, paprika, salt, pepper, and herbs (if using) until everything is evenly coated.

Spread and bake:

Arrange the potatoes and onions in a single layer on the baking sheet — make sure they’re not crowded so they crisp up properly.

Roast until golden:

Bake for 35–45 minutes, stirring halfway through to ensure even browning. They’re ready when the potatoes are golden and crispy on the edges and tender inside.

Finish and serve:

Taste and adjust seasoning with extra salt and pepper if needed. Serve hot and enjoy!

💡 Tips & Variations

Add color: Mix in bell peppers or carrots for a pop of sweetness and color.

Extra crispy: Soak cut potatoes in cold water for 20 minutes, then pat dry before roasting.

Cheesy twist: Sprinkle with shredded cheddar or Parmesan during the last 5 minutes of baking.

Breakfast style: Top with fried eggs or serve alongside sausage or bacon.

🍽️ Serving Ideas

Serve Oven-Fried Potatoes & Onions with:

Grilled or roasted meats 🍗

Scrambled or poached eggs 🍳

A dollop of sour cream or ketchup for dipping

❤️ Why You’ll Love Them

These potatoes are crispy on the outside, soft inside, and full of flavor — all with minimal effort. No frying mess, no deep oil — just oven-baked perfection every time. A true comfort classic!