Step 2: Wash and Cut the Potatoes
Wash the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds texture and nutrients. Cut the potatoes into ½-inch thick wedges or cubes, depending on your preference. Try to keep the pieces uniform for even cooking.
Step 3: Slice the Onion
Peel the onion and cut it into ½-inch thick slices or rings. You want them thick enough so they don’t burn during roasting but thin enough to soften and caramelize alongside the potatoes.
Step 4: Season the Vegetables
In a large mixing bowl, combine the cut potatoes and onions. Add the olive oil, garlic powder, paprika, thyme (if using), salt, and black pepper. Toss everything well until the potatoes and onions are evenly coated in the oil and seasonings.
Step 5: Arrange on Baking Sheet
Line your baking sheet with parchment paper or foil for easy cleanup. Spread the potatoes and onions in a single layer—this is important for achieving a good crisp. Overcrowding will cause them to steam rather than roast.
Tip: Place the potatoes cut-side down for more contact with the hot tray, which helps with browning.
Step 6: Roast in the Oven
Place the tray in the middle rack of the oven and roast for 25–30 minutes, flipping halfway through.
After 15 minutes, use a spatula to flip the potatoes and onions. This ensures even browning on both sides. Rotate the pan if needed, especially if your oven has hot spots.
Step 7: Check for Doneness
The potatoes should be golden brown and crispy on the outside, while soft and fluffy inside. The onions should be tender and caramelized. If they’re not quite done, roast for an additional 5–10 minutes, checking every few minutes to prevent burning.
Step 8: Serve and Enjoy
Once done, remove the tray from the oven. Let it rest for a couple of minutes to allow the residual heat to finish crisping up the edges.
Garnish with freshly chopped parsley or chives for a burst of color and freshness. Serve hot as a side dish, or even as a hearty vegetarian main with a dollop of sour cream or ketchup.
Tips for Perfect Oven Fried Potatoes & Onions
- Soak potatoes in water for 30 minutes before cooking to remove excess starch. This can enhance crispiness.
- Use convection mode if your oven has it—it circulates hot air for better browning.
- Experiment with spices like cumin, chili powder, or Cajun seasoning for a kick.
- Add bell peppers or garlic cloves for extra flavor.
Serving Ideas
- Pair with eggs and bacon for a robust breakfast.
- Serve alongside grilled or roasted meats for dinner.
- Top with melted cheese and bake for a loaded potato-style snack.
Conclusion
Oven fried potatoes and onions is a humble dish with extraordinary flavor and texture. It’s simple, satisfying, and endlessly adaptable. Whether you’re preparing a comforting side dish or a hearty vegetarian main, this recipe guarantees crispy edges, tender centers, and sweet roasted onion in every bite—all without the hassle of a frying pan.
Try it once, and it’s sure to become a staple in your kitchen!
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