🥔 Oven-Fried Potatoes and Onions
Serves: 4–6 | Prep Time: 10 mins | Cook Time: 35–45 mins
Crispy, savory, and fuss-free
🛒 Ingredients:
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4 medium russet or Yukon gold potatoes, peeled or scrubbed, cut into wedges or cubes
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1 large onion, sliced (yellow or sweet onion works best)
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3 tbsp olive oil (or vegetable oil)
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1 tsp garlic powder
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1 tsp paprika
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½ tsp salt (or to taste)
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½ tsp black pepper
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Optional: ½ tsp dried thyme or rosemary
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Optional: fresh parsley for garnish
👩🍳 Instructions:
1. Preheat Oven
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Set oven to 425°F (220°C).
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Line a large baking sheet with parchment paper or foil for easier cleanup.
2. Prep the Veggies
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In a large bowl, toss potatoes and onions with oil and all seasonings.
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Make sure everything is well coated.
3. Bake
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Spread mixture in a single layer on the baking sheet (don’t overcrowd — use two sheets if needed for max crispiness).
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Roast for 35–45 minutes, flipping once halfway through, until potatoes are golden brown and crispy and onions are caramelized.
4. Serve
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Sprinkle with fresh parsley or more salt and pepper to taste.
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Serve hot!
🔄 Tips & Variations:
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Extra crispy tip: Soak potato pieces in cold water for 15–30 minutes beforehand, then pat dry before seasoning.
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Use red potatoes or sweet potatoes for variety.
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Add bell peppers or garlic cloves to roast alongside.
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Toss with a splash of apple cider vinegar at the end for a tangy finish.
Want to turn this into a sheet-pan breakfast hash or a loaded version with bacon and cheese? I’ve got those too!
