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Oven Fried Potatoes & Onions

Crispy edges and sweet, jammy onions highlight this easy and satisfying side dish, perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds starchy potatoes (Russets, Yukon Golds, or Red potatoes) Russets for crispness, Yukon Golds for creaminess.
  • 1 large onion (yellow or sweet) Slice thick to prevent burning.
  • 3 tablespoons high-heat oil (avocado, light olive, or canola) Essential for crispiness.
  • to taste salt Seasoning at the start and finish.
  • to taste black pepper Seasoning at the start and finish.
Optional Seasonings
  • 1 teaspoons garlic powder For a flavorful boost.
  • 1 teaspoons paprika Adds warmth and color.
  • 1 teaspoons dried thyme Herbal flavor enhancer.
  • 1 tablespoons lemon juice For brightness before serving.
  • to taste parsley or chives As a fresh garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a sheet pan inside to heat up.
  2. Wash and dry the potatoes thoroughly. Cut them into chunky wedges or thick half moons.
  3. Slice the onion into thick slivers.
  4. In a large bowl, toss the potatoes and onions with the oil and chosen seasonings.
Roasting
  1. Once the oven is preheated, carefully spread the mixture on the hot sheet pan.
  2. Roast in the oven, flipping once halfway through, until the edges are crispy and golden, about 30 minutes.
  3. Broil for the last 1-2 minutes for extra color, watching closely.

Notes

For extra crispiness, soak cut potatoes in cold water for 15 minutes before drying and roasting. Avoid crowding the pan for best results.