Oven Fried Potatoes & Onions
A simple and delicious side dish of crispy potatoes mixed with sweet onions, perfect for pairing with any meal.
Ingredients
Main ingredients
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, chopped
- 3 tablespoons olive oil (or melted butter for a richer flavor)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preparation
- Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup and crispy edges.
- In a large mixing bowl, toss the diced potatoes and chopped onion with olive oil.
- Add garlic powder, paprika, salt, and pepper. Stir well to coat every piece evenly.
- Spread the mixture out in a single layer on the baking sheet. Make sure not to overcrowd. Use two pans if needed to allow everything to crisp up instead of steaming.
Cooking
- Roast for 30 minutes, stirring halfway through.
- For extra browning, increase the heat to broil for the final 3-5 minutes. Watch carefully to avoid burning.
- Once golden and crispy, transfer to a serving dish and sprinkle with fresh parsley.
Notes
To ensure even cooking, cut the potatoes and onions into similar sizes. Feel free to add other seasonings such as rosemary or thyme. For a spicy kick, add cayenne pepper or red pepper flakes. Store leftovers in an airtight container in the fridge for 3-4 days.