Some side dishes are so good they almost steal the show. This recipe for Oven-Fried Potatoes & Onions is one of them. It’s a simple, rustic dish that delivers big on flavor and texture. Thinly sliced potatoes and onions are tossed in a mix of olive oil and spices, then roasted in a hot oven until they’re perfectly golden, crispy on the edges, and tender on the inside. It’s the perfect accompaniment to almost any main course and a guaranteed crowd-pleaser.
Why I Love This Recipe
This recipe is a true workhorse in my kitchen. It’s incredibly versatile, requires very little hands-on time, and the results are consistently fantastic. I love how the natural sweetness of the onions caramelizes in the oven, creating a wonderful contrast to the savory, seasoned potatoes. It’s a healthier alternative to deep-frying but still gives you that satisfying crunch and flavor. Plus, it all happens on a single baking sheet, which means cleanup is an absolute breeze. This is the kind of simple, honest cooking that I adore—using a few basic ingredients to create something truly delicious.
Ingredients
(Serves 4-6)
- 4 medium potatoes, thinly sliced (about 1/8-inch thick)
- 1 large yellow onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Optional: 1 tablespoon chopped fresh parsley for garnish
Swaps and Notes
- Potatoes: While russet potatoes are great for their starchy quality, which helps them get crispy, you can use other types of potatoes as well. Yukon Gold or red potatoes also work beautifully.
- Onions: Yellow onions are perfect for their sweetness, but you can also use red onions for a sharper flavor and a pop of color.
- Oil: Olive oil is my go-to for flavor, but you can also use vegetable oil or melted butter.
- Seasoning: Feel free to get creative with the spices. A pinch of cayenne pepper for heat, a sprig of fresh rosemary for a woody aroma, or a sprinkle of Italian seasoning would all be delicious additions.
- Even Slices: Using a mandoline slicer is a great way to ensure the potatoes and onions are all the same thickness, which helps them cook evenly. If you don’t have one, just take your time with a sharp knife.
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Potatoes and Onions: Wash and thinly slice the potatoes and the large onion. You want the slices to be about 1/8-inch thick so they get crispy without burning.
- Season the Vegetables: In a large bowl, toss the sliced potatoes and onions with the olive oil, garlic powder, paprika, a good pinch of salt, and black pepper. Use your hands to make sure every slice is well-coated.
- Spread on Baking Sheet: Spread the seasoned potatoes and onions evenly on a large baking sheet. Make sure they are in a single layer and not overlapping too much. This is key for getting them crispy. If your pan is too crowded, use two.
- Roast: Place the baking sheet in the preheated oven and bake for 30–35 minutes. After about 20 minutes, use a spatula to flip the potatoes and onions to ensure they brown and crisp up on both sides.
- Garnish and Serve: Once the potatoes are golden and tender-crisp, remove them from the oven. If desired, sprinkle with fresh chopped parsley. Serve immediately while they are hot and crispy.
Tips for Success
- Single Layer is Key: The most important tip for this recipe is to ensure the potatoes and onions are in a single, uncrowded layer on the baking sheet. This allows them to roast rather than steam, resulting in a crispy texture.
- Flip Halfway: Flipping the vegetables halfway through the cooking time helps them cook evenly and get crispy all over.
- Adjust Slicing: The thinner the slices, the crispier they will be. Thicker slices will be softer and more like traditional roasted potatoes.
Serving Suggestions and Pairings
This side dish is incredibly versatile. It’s the perfect accompaniment to roasted chicken or a juicy steak. It would also be fantastic served alongside my Easy Turkey Wings for a hearty, comforting meal. You could even top them with a fried egg for a simple breakfast or brunch dish.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 220 kcal
- Protein: Approx. 4g
- Fat: Approx. 10g
- Carbohydrates: Approx. 30g
Storage and Leftover Tips
This dish is best served immediately, straight from the oven. The crispy edges will soften as they cool. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a baking sheet and pop them back in the oven for 5-10 minutes until they’re hot and re-crisped.
More Recipes You Will Love
If you’re a fan of easy and delicious meals that come together on one pan or in one pot, you’ll love these other recipes from my kitchen:
- This Tomato Skillet with Okra and Sausage is a fantastic one-pan dinner.
- These Easy Cheesy Chicken Sliders are perfect for a party or a quick meal.
- For a cozy, crowd-pleasing dinner, these Chicken Enchiladas are a great option.
- And if you’re looking for a cheesy, savory dip, this Crockpot Nacho Dip is a must-try.
Final Thoughts
These Oven-Fried Potatoes & Onions are a perfect example of how a few humble ingredients, prepared simply, can result in something truly special. They are crispy, flavorful, and a fantastic addition to any meal.
I hope you give this recipe a try! Let me know in the comments what your favorite way to season roasted potatoes is. Happy cooking!
My Favorite Oven-Fried Potatoes & Onions: Crispy & Delicious
Ingredients
- 4 medium potatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sliced potatoes and onions.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy, stirring halfway through.
- Remove from the oven and garnish with chopped parsley before serving.
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