Oven Fried Potatoes & Onions
A deliciously easy side dish featuring crispy potatoes and sweet caramelized onions, perfect for any meal.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Ingredients
- 2 pounds Potatoes (Yukon Gold or Russet), sliced into 1⁄2-inch-thick pieces
- 1 whole Onion, halved and cut into quarters
- 1/2 cup Canola oil
- 1/2 cup Olive oil
- 4 cloves Garlic, chopped
- 1 envelope Onion soup mix (about 2 tablespoons)
Instructions
- Preheat your oven to 425°F (220°C) so it’s nice and hot and ready for crisping those potatoes.
- Prepare the potatoes by washing, peeling if desired, and slicing them into 1⁄2-inch-thick rounds. Place them in a large mixing bowl.
- Peel the onion, cut it in half, then cut each half into quarters. Separate the layers and add the pieces to the bowl.
- Add the chopped garlic to the bowl, then pour in the canola and olive oils. Sprinkle in the onion soup mix.
- Mix everything thoroughly so the potatoes and onions are well-coated with oil, garlic, and soup mix.
- Arrange the potato and onion mixture in a single even layer on a large rimmed baking sheet. Don’t overcrowd—this ensures maximum crispiness!
- Bake for 45 minutes, stirring everything halfway through, until the potatoes are golden brown and crispy on the edges, and the onions are tender.
- Remove from the oven, give everything a quick toss, and serve immediately while piping hot.
Notes
For extra flavor, consider adding fresh herbs or a sprinkle of parmesan before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 600mg | Fiber: 3g | Sugar: 1g | Vitamin C: 20mg | Calcium: 2mg | Iron: 6mg