Crispy Oven-Fried Potatoes Onions

Crispy oven-fried potatoes and onions make for the kind of side dish that disappears fast as soon as it hits the table. With their golden crunch and hearty flavor, these potatoes are perfect alongside everything from roast chicken to veggie burgers. I love how this recipe transforms simple roots into something crave-worthy with a handful of seasonings and a blast in the oven.

I first whipped up these potatoes on a rainy Sunday when comfort food was a must. Ever since then my family requests them as a go to side for lazy brunches or weeknight dinners.

Ingredients

• Yukon Gold potatoes: About four medium. These potatoes hold their shape and crisp up beautifully. Look for smooth skins and firm texture.
• Onions: Two medium, thinly sliced. Sweet or yellow onions work best. Freshness matters so choose onions with tight dry skins.
• Olive oil: Quarter cup. Helps everything roast up crispy and golden. Use a good quality oil you enjoy.
• Garlic powder: Teaspoon. Infuses a mellow garlicky flavor.
• Onion powder: Teaspoon. Doubles down on the onion goodness.
• Smoked paprika: Teaspoon. Gives a subtle smokiness and gorgeous color. Opt for Spanish smoked paprika if available.
• Dried rosemary: Teaspoon, or your favorite dried herb. Adds fragrance and earthiness. Crush in your hands for best flavor.
• Salt and pepper: To taste. Season generously for best results. Use freshly cracked pepper if possible.
• Fresh parsley: Chopped (Optional for garnish). Brings fresh herby contrast to the rich potatoes.

Step-by-Step Instructions

Preheat the Oven:

Start by setting your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Line a large baking sheet with parchment paper. This step makes cleanup a breeze and prevents any sticking.

Prepare the Potatoes:

Cut the Yukon Gold potatoes into wedges or one inch cubes. Keep the pieces as uniform as possible so everything cooks evenly. Give them a good rinse and dry before slicing.

Slice the Onions:

Use a sharp knife or a mandoline to slice the onions thinly. Set them in a separate bowl while you prep other ingredients. Thin slices will roast quickly and caramelize beautifully.

Season the Potatoes and Onions:

In a large mixing bowl, add your potato wedges and onion slices. Drizzle with olive oil. Sprinkle on garlic powder, onion powder, smoked paprika, dried rosemary, salt and pepper. Toss until each piece is fully coated. Every surface should glisten with seasonings.

Arrange on Baking Sheet:

Spread the potatoes and onions on your lined baking sheet in a single layer. Make sure nothing is overlapping. Crowding the pan results in steaming, not crisping.

Bake:

Roast the potatoes and onions in your preheated oven for twenty five to thirty minutes. At the halfway point, flip everything with a spatula. This helps guarantee even browning. The potatoes are finished when they are golden on the outside and fork tender inside.

Garnish and Serve:

Take the hot sheet from the oven and let it cool just a minute. Sprinkle chopped fresh parsley on top if you like. Serve the potatoes warm while crispy edges are at their peak.

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Rosemary is my not so secret weapon in this dish. It perfumes every bite and instantly reminds me of cozy family dinners where we pass the serving bowl around before anyone can nab seconds.

Storage Tips

Once fully cooled leftover potatoes and onions can be stored in an airtight container in the fridge. They keep well for up to four days. For best results, reheat them in a hot oven or a skillet to bring back the crispiness. Microwaving works too but the texture will be softer.

Substitution Ideas

No Yukon Golds on hand? Russets or red potatoes work well too. If you are out of smoked paprika, try a pinch of regular paprika or a dash of chili powder. Fresh herbs like thyme or oregano make nice swaps for rosemary, especially if you have them growing on a windowsill.

Serving Suggestions

These crispy potatoes and onions are a crowd pleaser next to scrambled eggs for brunch. I love to serve them with roast chicken, grilled salmon or piled up in a veggie grain bowl. The leftovers also make quick hash for breakfast with a fried egg on top.

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With just a few basics and a hot oven, these potatoes come out so golden and crisp you will find yourself making them at least once a week. I never get tired of how the onion caramelizes and the rosemary fills the air with the best kitchen aroma.

Frequently Asked Questions

→ How do I achieve maximum crispiness with oven-fried potatoes and onions?

Arrange potatoes and onions in a single layer without overcrowding, and flip them halfway through baking. Using parchment paper and high heat ensures a crispy texture.

→ Can I use other types of potatoes?

Yes, red potatoes or russets also work well. Just cut them to a similar size for even roasting and adjust cooking time as needed.

→ What herbs pair best with these potatoes and onions?

Rosemary provides an earthy touch, but thyme, oregano, or even Italian seasoning add delicious variations to the dish.

→ How should I store leftovers?

Cool completely, then refrigerate in an airtight container for up to three days. Reheat in the oven to restore crispness.

→ Can I make these potatoes ahead of time?

You can prep the potatoes and onions beforehand and store them separately. Bake just before serving for best texture and flavor.