Ingredients
- 2 lbs russet or Yukon gold potatoes, sliced or cubed
- 1 large yellow onion, thinly sliced
- 3 tbsp olive oil (or vegetable oil)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut potatoes into even-sized cubes or slices.
- In a large bowl, toss potatoes and onions with olive oil, garlic powder, paprika, salt, and pepper.
- Spread in a single layer on baking sheet without overcrowding.
- Bake for 35–45 minutes, flipping halfway, until potatoes are golden and onions are caramelized.
- Garnish with fresh parsley and serve hot.
Notes
- Add bell peppers for extra color and flavor.
- Sprinkle cayenne or red pepper flakes for a spicier version.
- Swap olive oil for bacon drippings for smoky flavor.
- Top with shredded cheddar or parmesan during the last 5 minutes for a cheesy twist.
- Reheat leftovers in the oven at 375°F for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
