Description
This oven-fried potatoes and onions recipe is a simple, budget-friendly side dish that’s crispy, savory, and easily customizable. It uses minimal ingredients and is perfect for breakfast or dinner.
Ingredients
- 4–5 medium Russet or Yukon Gold potatoes
- 1 large yellow or sweet onion
- 2–3 tablespoons olive oil or vegetable oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley or 1 teaspoon dried herbs such as thyme or parsley (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes if desired, then cut them into thin slices or small cubes.
- Peel and slice the onions into thin strips.
- In a large mixing bowl, toss the potatoes and onions with olive oil until evenly coated.
- Season with salt, pepper, and any optional seasonings like paprika, garlic powder, or herbs.
- Spread the mixture in a single layer on a large baking sheet. Avoid overcrowding.
- Bake for 25–35 minutes, flipping halfway through, until the potatoes are golden brown and crisp on the edges, and onions are caramelized.
- Remove from oven, garnish with fresh herbs if desired, and serve hot.
Notes
- Don’t overcrowd the baking sheet to ensure crispiness.
- Use sweet potatoes for a variation.
- Adding pre-cooked bacon before baking gives a smoky flavor.
- Reheat in oven or skillet to maintain crispiness—avoid the microwave.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
