Oven Fried Potatoes & Onions

When it comes to the ultimate comfort food side dish, there’s just something magical about potatoes and onions. They’re humble, simple, and somehow transform into something deeply satisfying when roasted to golden perfection. This Oven Fried Potatoes & Onions recipe is one of those down-home dishes that brings a little nostalgic joy to the table—without having to actually fry a single thing.

I grew up watching my grandma stand over a skillet, turning potato slices in hot oil while the house filled with the smell of sizzling onions. While I still crave that old-school flavor, I’ve come to appreciate a healthier twist that still delivers on the taste and texture I love. This baked version has all the crispy edges and caramelized goodness you could want—but it’s done right in the oven with a fraction of the oil. Best part? You can toss everything on one pan and let the oven do the heavy lifting.

Whether you’re looking for an easy weeknight side or something special to pair with a hearty roast dinner, these oven-fried potatoes and onions check all the boxes. They’re savory, a little sweet from the onions, and just seasoned enough to make each bite interesting. Plus, with a few simple herbs and some fresh parsley on top, they look just as good as they taste.

Alright, let’s dive into the magic. Here’s how you can whip these up in your own kitchen—no frying pan required.

Ingredients You’ll Need

• 4 medium potatoes

• 1 large onion

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon dried thyme or rosemary (optional)

• Salt and pepper to taste

• 1 tablespoon fresh parsley (optional)

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). To keep cleanup easy and to avoid sticking, go ahead and line a large baking sheet with parchment paper or lightly grease it with oil. This high heat is key to getting those golden, crispy edges without deep frying.

Step 2: Prep the Potatoes

Grab your potatoes and give them a good scrub under running water—no need to peel them unless you really want to. The skin adds great texture and flavor. Slice them into 1/4-inch thick rounds. Keeping the slices uniform helps everything cook evenly, so take your time here. Once sliced, toss them into a large mixing bowl.

Step 3: Slice the Onions

Peel your onion and slice it into thin rings. You’re looking for something that will hold its shape but still get soft and sweet as it bakes. Add the onion slices to the bowl with your potatoes.

Step 4: Season It Up

Now for the flavor! Drizzle the olive oil over your potato and onion mix. Then add the garlic powder, paprika, and thyme or rosemary if you’re using it. Don’t forget a generous sprinkle of salt and pepper. Use your hands or a big spoon to toss everything together until the slices are well coated. Every piece should have a little seasoning and oil clinging to it—that’s what gives you that golden crust in the oven.

Step 5: Spread and Bake

Spread everything out in a single layer on your prepared baking sheet. This is important—if you pile them on top of each other, they’ll steam instead of crisp up. Give them space to breathe! Then pop the tray into your preheated oven.

Bake for 25 to 30 minutes, flipping everything about halfway through with a spatula. This helps both sides get evenly crispy and lets the onions caramelize beautifully.

We’re halfway there, and I can already smell those potatoes crisping up in the oven! The beauty of this recipe is in its simplicity. All the hard work happens in the oven, giving you plenty of time to prep the rest of your meal or just relax. Now that your potatoes and onions are well-seasoned and ready to bake, let’s dive into how to make sure they come out perfectly crispy and delicious.

STEP-BY-STEP INSTRUCTIONS (Continued)

Step 6: Bake Until Golden and Crisp

Once the potatoes and onions have been spread out on the baking sheet in a single layer, it’s time to get baking. You’ll want to bake them at 425°F (220°C) for about 25–30 minutes. But don’t just set it and forget it. Midway through, use a spatula to flip everything over so both sides get the perfect golden-brown crispiness. This is key for achieving that irresistible crunch we’re all after.

The potatoes should be golden on the edges, while the onions should have softened up and become a bit caramelized. If you prefer your potatoes extra crispy, feel free to leave them in the oven a bit longer. Just keep an eye on them so they don’t burn!

Step 7: Finish and Garnish

Once the potatoes are beautifully crispy and the onions are perfectly caramelized, remove the tray from the oven. Let them cool for just a minute or two—this helps everything set up a little before serving. Now, for the finishing touch, sprinkle the dish with fresh parsley (if you’re using it). The pop of green adds a nice contrast and a fresh, herbal note that rounds out the dish.

These oven-fried potatoes and onions are great as a side dish with just about anything—whether you’re pairing them with a juicy steak, roasted chicken, or a veggie burger. But let’s be honest, sometimes they’re perfect just on their own. Add a little dipping sauce like aioli, ketchup, or even a tangy ranch, and you’ve got yourself a snack worthy of a Netflix binge.

Helpful Tips and Variations

One of the best parts about this recipe is how easy it is to adjust based on your preferences. Want to change up the flavor profile or make it even easier? Here are a few tips and variations you can try:

• Choosing the Right Potatoes: For the best texture, I recommend using Russet potatoes or Yukon Golds. Russets get super crispy on the outside and soft on the inside, while Yukon Golds have a slightly creamier texture. Either choice will give you that perfect balance of crispy and tender, so pick your favorite!

• Herb Variations: If you’re not a fan of thyme or rosemary, try swapping them for other fresh or dried herbs like oregano, basil, or sage. Each herb brings its own unique flavor and can give this dish a whole new twist.

• Seasoning Ideas: If you love a bit of heat, try adding cayenne pepper or crushed red pepper flakes. A little spice goes a long way and pairs wonderfully with the sweetness of the onions. You could also try adding some parmesan cheese during the last few minutes of baking for a cheesy, crispy crust.

• Add Some Veggies: Feel free to throw in some additional veggies for a more robust side dish. Sliced bell peppers, carrots, or even zucchini work great when roasted alongside the potatoes and onions. Just be sure to cut them to a similar size so they cook evenly.

• Make It Vegan or Dairy-Free: This recipe is naturally dairy-free and vegan-friendly, but you can easily add a bit of dairy if you prefer. A sprinkle of grated cheese or a dollop of sour cream on top can turn it into a richer dish if that’s what you’re craving.

By now, you’ve got the basics down, and your oven-fried potatoes and onions are on their way to being crispy perfection. But I know there are always a few lingering questions when it comes to getting the perfect results every time. In this section, I’ll answer some of the most common questions I’ve received about this recipe and give you a few more tips to make sure you have a successful (and tasty) cooking experience.

Frequently Asked Questions

1. Can I use other types of potatoes?

Absolutely! While Russet and Yukon Gold are my go-to choices for the best texture, you can also use red potatoes or baby potatoes if that’s what you have on hand. Just keep in mind that some varieties, like red potatoes, might not crisp up as much as Russets. But they’ll still taste delicious! For baby potatoes, you might want to cut them in half or quarters to make sure they cook evenly.

2. Do I need to peel the potatoes?

Nope! I actually recommend leaving the skins on. The skins add flavor and a nice texture that complements the soft insides of the potatoes. Plus, you’re keeping all those good nutrients that are found in the skin. But if you prefer peeled potatoes, feel free to do so. It’s totally up to your preference!

3. Can I make this recipe ahead of time?

Yes, you can! If you want to prep the potatoes and onions in advance, slice them and toss them in the seasoning, then store them in an airtight container in the fridge for up to 24 hours. When you’re ready to bake, just spread them out on the baking sheet and cook according to the recipe instructions. You could also reheat any leftovers in the oven to restore some of that crispy texture.

4. How do I store leftovers?

If you have any leftover potatoes and onions (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and pop them back in the oven at 400°F for 5–10 minutes, or until they’re heated through and crispy again. You can also microwave them, but they won’t be as crispy.

5. Can I freeze the potatoes and onions?

While you can freeze the cooked potatoes and onions, I’d recommend freezing them before baking if you want to maintain the crispiness. After prepping and seasoning the potatoes and onions, spread them out on a baking sheet and freeze them in a single layer. Once frozen, transfer them to a zip-top bag or airtight container. When you’re ready to bake, no need to thaw—just pop them in the oven at 425°F and bake for a few extra minutes.

6. Can I use a different oil?

Yes! While I love olive oil for its flavor, you can use other oils like vegetable oil, canola oil, or even avocado oil. Each will give a slightly different flavor, but they all work well for roasting. Just make sure whatever oil you use has a high smoke point so it can handle the high baking temperature.

7. How can I make this dish spicier?

If you’re a fan of spice, try adding a pinch of cayenne pepper or a sprinkle of crushed red pepper flakes along with the other seasonings. You could also toss in some chili powder or even a drizzle of hot sauce before serving. These small tweaks can take your oven-fried potatoes and onions to the next level!

Conclusion

I hope you’re feeling inspired to give this Oven Fried Potatoes & Onions recipe a try! It’s simple, satisfying, and oh-so-delicious, all while being a healthier alternative to traditional frying. The crispy potatoes, sweet onions, and savory seasonings come together to make a dish that’s perfect for practically any occasion.

Whether you’re serving them as a side with dinner, enjoying them as a snack with your favorite dipping sauce, or mixing them into a larger meal, I’m sure they’ll become a staple in your kitchen. And the best part? You can easily customize the recipe to suit your tastes—so go ahead and get creative with the seasonings and herbs. Don’t forget to let me know how they turn out in the comments below, and feel free to share any fun variations you try!

Happy cooking!

Oven Fried Potatoes & Onions

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This Oven Fried Potatoes & Onions recipe is a classic comfort food side dish that pairs crispy, golden-brown potatoes with sweet, caramelized onions. Baked instead of fried, it’s a healthier alternative that doesn’t skimp on flavor or texture. The blend of savory seasonings adds just the right touch of depth, while optional herbs and parsley offer a fresh finish.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

4 medium potatoes

1 large onion

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried thyme or rosemary (optional)

Salt and pepper to taste

1 tablespoon fresh parsley (optional)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.

Wash and scrub the potatoes thoroughly. Slice them into thin rounds, about 1/4-inch thick for even cooking. Place the sliced potatoes in a large mixing bowl.

Peel and slice the onion into thin rings. Add the onion slices to the bowl with the potatoes.

Drizzle the olive oil over the potatoes and onions. Add the garlic powder, paprika, thyme or rosemary (if using), salt, and pepper. Toss everything together until evenly coated.

Spread the seasoned potatoes and onions in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even cooking and crispiness.

Place the baking sheet in the preheated oven and bake for 25–30 minutes. Flip the potatoes and onions halfway through with a spatula to ensure even browning. Continue baking until the potatoes are golden and crispy, and the onions are tender and caramelized.

Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve warm as a side dish or snack.

Notes

Using Russet or Yukon Gold potatoes ensures the perfect texture—crispy on the outside and tender on the inside. Don’t skip flipping them halfway through baking to get an even crisp. These are excellent alongside roasted meats, burgers, or even on their own with a dipping sauce like aioli or ketchup.