Print

Oven Fried Potatoes & Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden and crispy on the outside, tender on the inside, these oven-fried potatoes and onions are seasoned to perfection and roasted for a deliciously satisfying side.

Ingredients

Scale
  • 4 medium russet or Yukon Gold potatoes (cut into 1/4-inch wedges or cubes)
  • 1 large onion (sliced thinly or diced)
  • 3 tbsp olive oil (or melted butter)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme or rosemary (optional)
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Prepare the Potatoes and Onions:
    • In a large mixing bowl, combine the potato wedges and onions. Drizzle with olive oil, ensuring everything is evenly coated.
  3. Season:
    • Sprinkle garlic powder, smoked paprika, thyme (if using), salt, and pepper over the potatoes and onions. Toss well to coat evenly with the seasonings.
  4. Arrange on the Baking Sheet:
    • Spread the potatoes and onions in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow for even roasting.
  5. Roast:
    • Roast in the preheated oven for 25 minutes. Flip the potatoes and onions using a spatula, then roast for an additional 20-25 minutes, or until the potatoes are golden brown and crispy on the edges.
  6. Serve:
    • Garnish with chopped parsley if desired. Serve hot as a side dish with your favorite main course.

Notes

  • For extra crispiness, soak the potato wedges in cold water for 30 minutes before roasting, then pat dry.
  • Add sliced bell peppers or mushrooms for additional flavor and texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 375°F (190°C) for best results.

Find it online: https://ukfinda.com/oven-fried-potatoes-onions/