Description
These oven fried potatoes and onions are crispy on the outside, tender inside, and full of savory, caramelized flavor—just like skillet-fried potatoes but easier and less greasy. Perfect as a side dish for breakfast, lunch, or dinner, this simple roasted potato recipe delivers golden, addictive results every time.
Ingredients
- 3–4 medium russet or Yukon gold potatoes, sliced or diced
- 1 large yellow or sweet onion, thinly sliced
- 2–3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp paprika (or smoked paprika for extra flavor)
- Salt, to taste
- Black pepper, to taste
- Optional: fresh rosemary, thyme, or parsley for garnish
Instructions
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Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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In a large bowl, toss the sliced potatoes and onions with olive oil, garlic powder, paprika, salt, and pepper until well coated.
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Spread the mixture in a single layer on the baking sheet without crowding.
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Roast for 30–40 minutes, flipping halfway through, until potatoes are golden and crispy.
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Sprinkle with fresh herbs if using and serve hot.
Notes
- Add bell peppers or fresh garlic for added flavor.
- For a cheesy variation, sprinkle Parmesan or cheddar during the last 5 minutes of baking.
- For indulgence, top with crispy chicken and a spoonful of sour cream.
- Don’t overcrowd the pan—this ensures the potatoes roast instead of steam.
