Oven Fried Potatoes Onions

Oven fried potatoes and onions are the side dish I reach for when I want something cozy and simple with big flavor. The magic happens in the oven where everything gets crispy on the outside and tender in the middle just like my grandma made but easier and with hardly any cleanup.

Oven fried potatoes are one of those dishes I return to over and over. My family requests them on lazy Sunday mornings and every time I walk past the oven the aroma brings me right back to childhood breakfasts at our tiny kitchen table.

Ingredients

• Russet potatoes: peeled and diced into cubes These are starchy and become fluffy inside Look for clean unblemished skins
• Yellow onion: chopped Brings sweetness and caramelizes beautifully Choose heavy firm onions with no green shoots
• Olive oil or melted butter: Coats the veggies for crisping Choose extra virgin for a robust flavor or butter for richness
• Garlic powder: Adds depth and savory aroma Use fresh powder for best results
• Smoked paprika: Delivers a gentle smokiness Look for Spanish smoked paprika for extra depth
• Salt: Essential for drawing out moisture and flavor A flaky kosher salt works beautifully
• Black pepper: Freshly cracked gives the best flavor Look for whole peppercorns to grind yourself
• Fresh parsley: Adds a burst of color and freshness Buy a vibrant green bunch with perky leaves

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to 425 degrees Fahrenheit Line a sturdy baking sheet with parchment paper or grease it lightly for easy removal and to help those edges get extra crunchy

Mix Everything Together:

In a big bowl toss diced potatoes and chopped onion with olive oil Make sure every cube gets a glossy coat Sprinkle on garlic powder paprika salt and pepper Stir for a full minute so every bit is seasoned evenly

Spread for Best Crisp:

Pour the mixture onto your prepped baking sheet and spread it into a single layer Avoid stacking or crowding everything or you will end up with steamed potatoes instead of crispy ones Use two sheets if things look crowded

Roast to Perfection:

Slide the pan into the preheated oven and roast for thirty minutes At the halfway mark use a spatula to gently flip and stir the potatoes so all sides brown If you want extra golden pieces switch your oven to broil for the last three to five minutes but stay close to prevent burning

Finishing Touch:

Once everything is golden brown with crispy edges scoop the potatoes and onions into a serving dish Scatter fresh parsley over the top for color and herby punch

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My favorite part is using fresh parsley from my little windowsill pot It has become a ritual to snip a bunch just before serving I remember giggling with my sister as we tried to guess when the potatoes were finally crisp enough always sneaking a few straight off the sheet

Storage Tips

Leftover oven fried potatoes and onions keep well for up to three days in a sealed container in the fridge To reheat spread them on a sheet pan and pop in a hot oven for five to ten minutes or use a skillet to refresh the crispness Avoid microwaving if possible as it softens the edges

Ingredient Substitutions

Try red potatoes or Yukon golds if russets are not available For extra color add red or green bell pepper along with the onion Use sweet onions for a milder flavor If you want to skip olive oil try avocado oil or all butter for a slightly different taste

Serving Suggestions

These potatoes work beautifully alongside eggs for breakfast but also as a dinner side with roast chicken or grilled sausage Sometimes I toss in a handful of grated cheese at the end or serve with a dollop of sour cream A sprinkle of hot sauce on top is a tasty way to wake up the flavors

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A Little Background

Oven roasted potatoes have been a staple in many families for decades Often made as a way to stretch simple ingredients into something comforting and hearty this dish is all about maximizing flavor from just a few good pantry items Traditionally pan fried variants are delicious but the oven method lets you skip the oil splatter without sacrificing that perfect golden finish

Frequently Asked Questions

→ How do I get crispier potatoes and onions in the oven?

Spread the potato and onion mixture in a single layer, avoid overcrowding the pan, and broil briefly at the end for extra crunch.

→ Can I use a different type of potato?

Yes, Yukon Gold or red potatoes also work well, though russets offer the crispiest texture when roasted.

→ Is it better to use olive oil or butter?

Olive oil gives a lighter flavor, while melted butter adds richness and a golden color. Either option works well.

→ How do I prevent the potatoes from sticking to the baking sheet?

Use parchment paper or lightly grease your baking sheet before spreading the potatoes and onions for easier cleanup and release.

→ Can I add other herbs or spices?

Absolutely! Try adding rosemary, thyme, or cayenne pepper for added depth of flavor and heat.