Let's Talk Oven Fried Potatoes & Onions
Okay, if I'm honest, this is basically the dish I grew up on—my mom called it "the lazy cook's breakfast" but she served it for dinner, too, which I loved (and lowkey still do). The first time I made it solo, I accidentally used twice as much onion as called for but, turns out, everyone just raved about how extra 'caramelized' it was. So sometimes, mistakes work out. Oh, and if you're here wondering if these are as good as those real fried ones? Well, if you're a crisp-chaser like me, you'll find these tick a lot of boxes—plus no greasy stovetop cleanup. Every win counts.
Why You'll Love Making These
I make this when I've got that itch for comfort food but it's too sticky and hot in the kitchen for actual frying. My family goes crazy for this because 1) crispy edges! and 2) that comforting, sweet-nutty onion thing going on throughout. And bonus: it's what I throw together when I've got a sack of slightly-sad potatoes left over (not judging—potatoes want to live their best life, too). Sometimes I try to get fancy with garlic powder or rosemary, but honestly, the classic is what they ask for. Oh, there was that time I sliced everything way too thick and ended up with more of a potato bake, but hey, it still tasted good.
Everything You Need (Optional Swaps Welcome)
- About 5 medium potatoes (russet's my usual, but Yukon Golds are great if you're feeling posh, or even red potatoes if that's what's in the cupboard)
- 1-2 large onions (yellow is my go-to, though red onions work fine—my grandmother always insisted on Vidalia, but honestly, onions are onions in my book)
- 2-3 tablespoon olive oil (I sometimes use canola if I'm out, no drama)
- 1 hefty teaspoon garlic powder (optional—sometimes I skip or add fresh cloves, roughly chopped)
- Salt and pepper, generous amounts (let your heart and blood pressure guide you here)
- [Optional] Pinch paprika or smoked paprika for a smoky vibe
- [Optional] A sprig or two of rosemary, if you like that sort of thing. I do... sometimes.
How I Throw This Together (Or: Directions With Personality)
- First things first, preheat your oven to 220°C (430°F, give or take)—no, really, make sure it's hot enough or you'll just end up with sad, soggy potatoes. I learned the hard way.
- Grab a decent-sized baking tray or sheet pan. Line it with parchment if you want easy cleanup, or just live dangerously and go straight on the metal. Up to you!
- Peel or scrub your potatoes (I sometimes leave the skins on if they're not too rough; it's extra fiber and less fuss). Then cut the potatoes into, eh, about ¼ inch slices or chunky cubes—depends on my mood and patience. No need for perfection.
- Cut the onions into slices or chunky wedges; just try to make them kinda the same size so they cook evenly. But don't stress, it's all good.
- Toss everything onto the tray—potatoes, onions, glug of oil, all your seasonings. Hands work best for mixing, but I use a spatula if I'm feeling fancy. And here's where I sometimes sneak a taste of raw onion, just because.
- Spread everything out into a single layer, as much as you can. If it's crowded, use two pans—trust me, I tried to cram once and got limp potatoes. Sad times.
- Into the oven for, what, about 40-50 minutes? Give everything a good toss or two while it cooks; I do this around the 20- and 35-minute marks. Oh, and don’t worry if it looks a bit weird at this stage—stuff always browns unevenly at first.
- When the potatoes are beautifully crisp and golden and the onions have a little char, you're done! Take 'em out, let them cool for a few mins (unless you're impatient like me and burn your tongue every time)
Some Honest Notes From My Mistakes
- I've found it's way better if I don't crowd the pan—if they're on top of each other, just... no.
- Waxy potatoes can work, but they don’t crisp up in quite the same way. But, use what you’ve got.
- I used to skip the parchment to get them crispier, but then I’d spend ages scrubbing burned bits, so now…I compromise.
Things I've Tried (Yes, Including a Fail)
So once I threw in a bit of grated cheddar at the end—delicious, but cleanup got pretty gnarly. I've put in sweet potatoes with the regular ones (surprisingly good!) and once added leftover sausage slices for an all-in-one meal. Oh yeah, but I tried cranking the oven to max for speed—nope, just ended up with burnt bits and raw spuds. Not worth it.
What You'll Need (Sort Of)
- Large sheet pan (if not, split onto two smaller tins; a roasting pan works fine, but stuff might stick more)
- Big bowl for tossing (I sometimes mix straight on the tray because I can't be bothered)
- Sharp knife and cutting board
- Parchment paper, ideally (if you run out, a drizzle of extra oil and just hope for the best—been there many times)
How I (Try to) Store Leftovers
Store in an airtight tub in the fridge. They'll last a couple days, but honestly, in my house it never lasts more than a day! If by some rare miracle there are leftovers, I just reheat them on a pan in the oven or, if I'm feeling lazy, in the microwave (not as crisp, but it's fine).
How I Like to Serve These
Usually I just plonk 'em down in the middle of the table with a big spoon and some ketchup. But, they make a dreamy base under scrambled eggs, or with a pile of sausages. My cousin dips hers in ranch dressing and laughs at me for being so basic, but hey, traditions are traditions.
Lessons Learned (Pro Tips... Kinda)
- Don't rush the preheat. I once tried putting them in too early—regret instantly because they never crisped right, just got kind of flabby. Not a good look.
- I sometimes think more oil means more crisp, but actually, I find it works better if you don’t go overboard. Too much and you get limp potatoes. (Been there, not fun!)
- If you want even browning, toss a couple of times mid-way, but, honestly, I've forgotten before and survived.
Questions People (Actually) Ask Me
- Can I use a different oil? Yup, any kind. I like olive for the flavor, but use what’s handy. Once did it with coconut oil—smelled weird, but kids still ate it.
- Do I have to peel the potatoes? Nope! I only do it if they look a bit rough, otherwise I leave the skins on. (More nutrients, right? That’s what I tell myself anyway!)
- Can I make it ahead? Sorta. I think this tastes better the next day actually, but it does lose that ‘fresh from the oven’ crisp (but then again, is it ever as good as when it's fresh? Eh.)
- Help, my potatoes keep sticking! Try more parchment, or more oil. Or just embrace the burnt bits. I sometimes do.
- What if I don't have a big enough oven tray? Do it in two batches, or just accept it'll be softer, which is... not the end of the world.
- Any way to jazz it up? Add bacon, diced peppers, or that leftover hunk of cheese. Or not. It's all good.
- Why are mine soft not crispy? Could be the oven temp’s too low, or just crowded the pan. Or, on second thought, maybe it’s the potatoes—some are stubborn that way!
And that's about it—if you've gotten this far, thanks for listening to my rambles. Would love to hear what oddball additions you come up with. Oh, and if you ever figure out a way to make these not disappear in five minutes, send help (and your secret)!
Ingredients
- 4 medium russet potatoes, peeled and cut into wedges
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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2In a large bowl, combine the potato wedges and onion slices.
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3Drizzle the olive oil over the potatoes and onions. Sprinkle with garlic powder, paprika, dried thyme, salt, and black pepper. Toss well to evenly coat.
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4Spread the potatoes and onions in a single layer on the prepared baking sheet.
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5Roast in the preheated oven for 35-40 minutes, flipping halfway through, until potatoes are golden brown and crispy on the edges.
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6Garnish with chopped fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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