Crispy Oven-Fried Potatoes Onions (Print Version)
# Ingredients:
→ Vegetables
01 -
4 medium Yukon Gold potatoes, washed and scrubbed
02 -
2 medium onions, thinly sliced
→ Seasonings and Oil
03 -
60 ml olive oil
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon dried rosemary or preferred dried herb
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Garnish (optional)
10 -
Fresh parsley, chopped
# Instructions:
01 -
Heat the oven to 220°C. Line a large baking tray with parchment paper for easy cleanup and to prevent sticking.
02 -
Cut the potatoes into even wedges or cubes, approximately 2.5 cm thick, to ensure uniform cooking.
03 -
Slice onions thinly and reserve in a separate bowl.
04 -
Combine potato wedges and sliced onions in a large bowl. Drizzle with olive oil, then add garlic powder, onion powder, smoked paprika, dried rosemary, salt, and black pepper. Toss thoroughly to evenly coat.
05 -
Spread the seasoned mixture in a single layer on the prepared baking tray, ensuring pieces are spaced to promote crispiness.
06 -
Bake for 25 to 30 minutes, turning the mixture halfway through. Cook until potatoes are golden brown and crisp on the edges and tender inside.
07 -
Remove from the oven and allow to cool briefly. Garnish with chopped fresh parsley if desired. Serve warm as an accompaniment or snack.
# Notes:
01 -
Cutting potatoes into similar-sized pieces ensures they cook uniformly and achieve the desired crisp texture.