Description
A simple and flavorful recipe for oven-fried potatoes and onions, perfect as a side dish for any meal. Achieve crispy, tender results with minimal effort.
Ingredients
Scale
- 1 ½ pounds potatoes (Yukon Gold or Russet work well), scrubbed and cut into 1-inch cubes
- 1 large yellow onion, cut into ½-inch thick wedges
- 3 tablespoons olive oil or other neutral oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional, but recommended for extra flavor)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
- 2. In a large bowl, combine the cubed potatoes and onion wedges. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika (if using). Toss to coat evenly.
- 3. Spread the seasoned potatoes and onions in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Use two sheets if necessary.
- 4. Roast for 30-40 minutes, stirring or flipping halfway through, until potatoes are fork-tender and have golden-brown crispy edges, and onions are soft and caramelized.
- 5. Remove from oven, taste, and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve hot.
Notes
Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a single layer on a baking sheet in a 375°F (190°C) oven for 10-15 minutes for best crispness.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200 (per serving, depends on ingredients)
- Sugar: Approx. 3g
- Sodium: Approx. 300mg
- Fat: Approx. 8g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 3g
- Protein: Approx. 3g