Oven Fried Potatoes & Onions

These oven fried potatoes and onions are one of my favorite side dishes to make when I want something simple, crispy, and comforting. The potatoes bake up golden and tender, while the onions caramelize perfectly, creating a flavorful pairing that goes with just about any main dish.

Why You’ll Love This Recipe

I love this recipe because it gives me that fried potato flavor and texture without standing over a skillet of hot oil. The oven does all the work, leaving the potatoes crisp on the outside and fluffy inside. The onions add sweetness that balances the potatoes beautifully. I also like how versatile it is—I can season them in so many ways depending on the meal.

Ingredients

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

• Russet or Yukon gold potatoes, sliced or cubed

• Yellow onion, thinly sliced

• Olive oil (or vegetable oil)

• Garlic powder

• Paprika

• Salt and black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I preheat the oven to 425°F and line a large baking sheet with parchment paper or lightly grease it.

2. I cut the potatoes into even-sized cubes or slices so they cook evenly.

3. In a large bowl, I toss the potatoes and onions with olive oil, garlic powder, paprika, salt, and pepper.

4. I spread everything in a single layer on the baking sheet, making sure not to overcrowd them.

5. I bake for 35–45 minutes, flipping halfway through, until the potatoes are golden and crispy and the onions are caramelized.

6. I garnish with parsley before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 40 minutes to bake, so I can have it ready in around 50 minutes.

Variations

Sometimes I add bell peppers for extra color and sweetness. If I want more heat, I sprinkle in cayenne or red pepper flakes. I’ve also swapped olive oil for bacon drippings, which gives the potatoes a rich, smoky flavor. For a cheesy twist, I sprinkle shredded cheddar or parmesan over the potatoes during the last few minutes of baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm at 375°F until crisp again. The microwave works if I’m short on time, but the potatoes lose their crunch.

FAQs

What type of potato works best?

I like using russet potatoes for extra crispiness or Yukon golds for a creamier texture inside.

How do I make the potatoes extra crispy?

I spread them in a single layer without overcrowding and roast at high heat, flipping them halfway through.

Can I use red onions instead of yellow?

Yes, I often use red onions, which give a sweeter and slightly sharper flavor.

Do I need to parboil the potatoes first?

I usually skip it, but parboiling helps make them even crispier if I have the extra time.

Can I prepare this recipe ahead of time?

Yes, I prep the potatoes and onions earlier in the day, toss them with oil and seasoning, and roast them when I’m ready to serve.

Conclusion

Oven fried potatoes and onions are a classic side dish I keep coming back to because they’re easy, flavorful, and always satisfying. I love how the potatoes crisp up in the oven while the onions caramelize alongside them. It’s a simple recipe that pairs well with almost any meal, making it a staple in my kitchen.