Oven Fried Potatoes & Onions – Don’t Lose This!!

Oven Fried Potatoes & Onions is one of those down-home, golden-crisp recipes that I find myself making again and again. It’s incredibly easy, ridiculously flavorful, and hits that perfect balance of crispy edges and tender, caramelized centers. Whether I’m serving it with breakfast, dinner, or just as a comforting snack, this simple dish never lasts long on the table.

Why You’ll Love This Recipe

I love this recipe because it brings the texture of skillet-fried potatoes without the mess of deep-frying or standing at the stove. The oven does all the work — roasting the potatoes until they’re browned and crispy, while the onions soften and sweeten. It’s minimal effort, maximum reward, and the kind of side that goes with just about everything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon gold potatoes, thinly sliced or cubed

• Yellow or sweet onions, thinly sliced

• Olive oil or melted butter

• Garlic powder

• Paprika

• Salt and pepper

• Dried thyme or rosemary (optional)

• Fresh parsley (optional for garnish)

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

2. I slice the potatoes and onions and toss them in a large bowl with olive oil, garlic powder, paprika, salt, pepper, and herbs if using.

3. I spread the mixture evenly on the baking sheet in a single layer to ensure crispiness.

4. I roast for 30–40 minutes, flipping once halfway through, until the potatoes are golden and the onions are caramelized and tender.

5. I finish with a sprinkle of parsley and serve hot — straight from the pan, if I’m being honest.

Servings and timing

This recipe serves about 4 people and takes around 45 minutes total — with just 10 minutes of prep and 35 minutes of roasting time. It’s an ideal side for any meal, any time of day.

Variations

Sometimes I add thinly sliced bell peppers or toss in a handful of shredded cheese for a melty finish. If I want more heat, I sprinkle on cayenne or crushed red pepper flakes. I’ve also used smoked paprika or added a splash of vinegar right before roasting for a little tang. And when I’m serving breakfast, I throw in chopped cooked bacon during the last 10 minutes.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat them in a 375°F (190°C) oven or in a skillet with a little oil to bring the crisp back. Microwaving works in a pinch but softens the texture.

FAQs

Can I use red or sweet potatoes?

Yes, I often use red potatoes or even sweet potatoes for a twist. They may cook a bit faster, so I keep an eye on them near the end.

Do I need to peel the potatoes?

Not at all. I usually leave the skins on for extra texture and nutrients — just give them a good scrub.

Why aren’t my potatoes getting crispy?

I make sure not to overcrowd the pan and always roast in a single layer. Also, I don’t skip the flip halfway through — it helps them brown evenly.

Can I prep this ahead of time?

Yes. I slice the potatoes and onions and keep them in cold water in the fridge until ready to roast. I drain and pat them dry before seasoning.

What meals does this pair well with?

I serve them with eggs and sausage for breakfast, roast chicken for dinner, or even toss them into a salad bowl for a warm, hearty lunch side.

Conclusion

Oven Fried Potatoes & Onions is a simple, nostalgic recipe that delivers every time — crispy, flavorful, and full of that homestyle goodness I crave. Whether I’m cooking for a crowd or just myself, this is one dish I always keep in my rotation. So yes, don’t lose this — I sure haven’t.

Oven Fried Potatoes & Onions – Don’t Lose This!!

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

Oven Fried Potatoes & Onions is a golden, crispy, and flavorful side dish made with thinly sliced potatoes and onions roasted to perfection. It’s a no-fuss recipe that pairs with almost any meal and brings cozy, down-home flavor to the table.

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Ingredients

• 1.5 lbs russet or Yukon gold potatoes, thinly sliced or cubed
• 1 large yellow or sweet onion, thinly sliced
• 3 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 tsp dried thyme or rosemary (optional)
• Fresh parsley for garnish (optional)

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss potatoes and onions with olive oil, garlic powder, paprika, salt, pepper, and herbs if using.
3. Spread in a single layer on the baking sheet.
4. Roast for 30–40 minutes, flipping halfway, until potatoes are crispy and onions caramelized.
5. Garnish with parsley and serve hot.

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Notes

• Add bell peppers or shredded cheese for variation.
• Sprinkle cayenne or red pepper flakes for heat.
• Use smoked paprika or vinegar for extra flavor depth.
• Include chopped bacon in the last 10 minutes for a breakfast version.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 220
• Sugar: 3g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg