Oven Fried Potatoes & Onions – Crispy, Golden, and Absolutely Addictive

These oven fried potatoes and onions are one of my favorite comfort food side dishes—crispy on the edges, tender inside, and bursting with savory flavor. Roasting them in the oven gives me that classic fried texture without all the oil and mess. It’s a simple, budget-friendly recipe that I always keep in rotation, whether I’m serving it with breakfast, lunch, or dinner.

Why You’ll Love This Recipe

I love how easy it is to get that perfect golden crispiness right in the oven. The onions caramelize beautifully alongside the potatoes, creating a sweet and savory combination that’s completely irresistible. There’s no need to hover over the stove, and cleanup is a breeze. I can customize it with my favorite herbs and spices, and it works with just about any meal.

ingredients

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

• Potatoes (russet or Yukon gold work best), sliced or diced

• Yellow or sweet onions, sliced

• Olive oil or melted butter

• Garlic powder

• Paprika

• Salt

• Black pepper

• Optional: fresh rosemary, thyme, or parsley

directions

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

2. I toss the sliced potatoes and onions in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

3. I spread the mixture in a single layer on the baking sheet, making sure the pieces aren’t crowded.

4. I roast for 30–40 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.

5. I sprinkle with fresh herbs right after baking, if using, and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 30–40 minutes to roast, depending on how thick the potato slices are.

Variations

Sometimes I add bell peppers or chopped garlic for more flavor. If I want a smoky touch, I use smoked paprika. For a cheesy twist, I sprinkle shredded cheddar or Parmesan over the potatoes during the last 5 minutes of baking. And when I’m feeling indulgent, I top it with crispy chicken and a dollop of sour cream.

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 them in the oven at 375°F (190°C) for about 10–15 minutes to bring back the crispiness. Microwaving works too, but they’ll be softer.

FAQs

What kind of potatoes work best?

I prefer russet for crispiness or Yukon gold for a creamier interior. Both hold up well and get beautifully golden.

Do I have to peel the potatoes?

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

Can I use red onions?

Yes, red onions add a slightly sweeter flavor and roast just as well. I use whatever I have on hand.

Why are my potatoes not crispy?

I make sure not to overcrowd the baking sheet and give everything enough space to roast instead of steam. High oven temperature also helps.

Can I make this ahead of time?

Yes, I prep the potatoes and onions earlier in the day and roast them fresh when ready to serve. Reheated leftovers still taste great too.

Conclusion

These oven fried potatoes and onions are the kind of dish I never get tired of. They’re easy, satisfying, and endlessly adaptable to whatever meal I’m making. Whether I serve them for breakfast with eggs or alongside grilled meats for dinner, they’re always the first thing to disappear from the plate. Don’t lose this one—it’s a keeper for sure.