Oven Fried Potatoes & Onions
Crispy on the outside, tender on the inside, and full of caramelized onion flavor — these Oven Fried Potatoes & Onions are the kind of comfort food that makes weeknights feel special.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Vegetables
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, chopped
Oil and Seasonings
- 3 tbsp olive oil or melted butter for richer flavor
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil or cooking spray for easy cleanup and crispier edges.
- In a large mixing bowl, add the diced potatoes and chopped onion. Pour 3 tablespoons olive oil (or melted butter) over the vegetables.
- Sprinkle 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper over the potatoes and onions. Toss thoroughly so every piece is coated in oil and seasonings.
- Spread the potato and onion mixture in a single layer on the prepared baking sheet. Make sure pieces aren’t piled on top of each other — overcrowding causes steaming instead of roasting. Use two pans if needed.
- Roast in the preheated oven for 30 minutes. At the 15-minute mark, stir or flip the pieces to encourage even browning.
- For extra crispiness and deeper color, switch the oven to broil for the last 3 to 5 minutes, keeping a close eye to prevent burning. Remove once edges are golden and potatoes are fork-tender.
- Transfer to a serving dish and immediately sprinkle with 2 tablespoons chopped fresh parsley to add brightness. Serve hot.
Notes
Store leftover potatoes in an airtight container in the refrigerator for up to 3 to 4 days. You can freeze roasted potatoes, but texture may change. Reheat at 400°F on a baking sheet for 8–10 minutes or sauté in a skillet over medium heat with a splash of oil until warmed through and crisp.