OVEN-FRIED POTATOES & ONIONS

Introduction

Few side dishes can compete with the comfort of crispy, golden-brown oven-fried potatoes paired with caramelized onions. This classic recipe takes humble ingredients and transforms them into a crave-worthy dish with just the right balance of crunch and flavor. Whether you’re serving it alongside roasted meats, eggs for breakfast, or enjoying it as a hearty snack, these potatoes and onions will quickly become a household favorite.

My recipe story

Growing up, my grandmother often made potatoes and onions as a simple but satisfying side dish. While hers were fried in a heavy cast-iron skillet, I wanted a version that delivered the same delicious results without the extra oil or constant babysitting on the stove. That’s when I began experimenting with oven-frying. After several tweaks, I landed on this method that uses both olive and canola oil for balance, and high oven heat for that irresistible crispness. Every time I make it, I’m reminded of Sunday dinners filled with laughter, stories, and plates piled high with potatoes and onions.

Ingredient breakdown

The beauty of this recipe lies in its simplicity. Potatoes are the star, delivering a satisfying starchy bite and a crisp exterior when baked properly. I recommend using russet potatoes for maximum crispiness, though Yukon golds bring a buttery richness if you prefer. Slice them evenly to ensure consistent cooking and texture.

Onions add a sweet, savory depth that elevates the dish from simple roasted potatoes to something truly special. When roasted, onions caramelize slightly, infusing every bite with flavor. A mix of canola oil and olive oil ensures the potatoes crisp up beautifully without burning, while also contributing richness. Seasonings like salt and black pepper are the foundation, but you can add paprika, garlic powder, or fresh herbs to make it your own.

Equipment you’ll need

• Baking sheet (preferably heavy-duty)
• Parchment paper or aluminum foil (optional for easy cleanup)
• Mixing bowl
• Sharp knife and cutting board
• Wooden spoon or spatula for tossing

Step-by-step directions

Step 1: Prepare the potatoes and onions. Wash, peel (if desired), and slice the potatoes into even wedges or rounds. Quarter the onion and separate the layers. Uniform slicing ensures that everything cooks evenly and crisps at the same time.

Step 2: Season generously. In a large mixing bowl, combine the sliced potatoes and onions. Drizzle with canola oil and olive oil, then sprinkle with salt, black pepper, and any additional seasonings of your choice. Toss well so each piece is coated evenly.

Step 3: Arrange on a baking sheet. Spread the mixture in a single layer on a prepared baking sheet. Overcrowding will cause steaming instead of crisping, so if needed, divide between two sheets. This step is crucial for that golden crunch.

Step 4: Bake until golden and crispy. Place the baking sheet in a preheated oven at 425°F (220°C). Roast for 30–40 minutes, flipping halfway through to ensure even browning. You’ll know they’re ready when the potatoes are fork-tender with crispy, browned edges.

Step 5: Serve and enjoy. Remove from the oven and transfer to a serving dish. Taste and adjust seasoning if needed. Serve hot for the best texture, paired with your favorite main dish.

Variations & substitutions

This recipe is endlessly adaptable. Swap russet potatoes for sweet potatoes for a sweeter, more nutrient-dense option. Try red potatoes for a creamy interior that holds up well in roasting. If you want to lighten it up, reduce the oil slightly and use cooking spray instead. For flavor twists, toss the potatoes with smoked paprika, rosemary, thyme, or even Parmesan cheese before baking. Onions can be substituted with shallots for a milder flavor or red onions for a touch of sweetness.

Storage, freezing & make-ahead

Leftover potatoes and onions store well in the refrigerator for up to 4 days. Place them in an airtight container and reheat in the oven or air fryer for the best texture. Freezing is possible, though the texture may soften slightly upon reheating. To freeze, spread the cooled potatoes in a single layer on a tray, freeze until solid, then transfer to freezer bags. For make-ahead prep, slice the potatoes and onions a day in advance and store them submerged in water to prevent browning. Drain and pat dry thoroughly before baking.

Serving ideas & pairings

These oven-fried potatoes and onions are incredibly versatile. Serve them with eggs and bacon for a hearty breakfast, or alongside grilled steak, chicken, or fish for a complete dinner. They also make a fantastic side for burgers, sandwiches, or even vegetarian mains like stuffed peppers or lentil loaf. For an extra indulgent touch, drizzle with melted cheese, serve with sour cream, or sprinkle with fresh herbs before serving.

FAQ

Can I use a different type of potato?
Yes! Russets give the crispiest results, but Yukon golds or red potatoes work too, each offering a unique texture.

Do I need to peel the potatoes?
No, peeling is optional. Leaving the skins on adds texture and nutrients, while peeling creates a smoother bite.

What temperature is best for roasting?
425°F (220°C) is ideal for achieving crispy edges while ensuring the potatoes cook through.

Can I make this recipe in an air fryer?
Yes, you can! Reduce the oil slightly and cook at 400°F, shaking the basket halfway through.

How do I keep the potatoes from sticking?
Line your baking sheet with parchment paper or ensure the potatoes are well-coated in oil to prevent sticking.

Final thoughts

Oven-fried potatoes and onions are proof that the simplest ingredients often yield the most comforting dishes. Crispy, flavorful, and easy to make, they deserve a spot in your weekly rotation. With endless variations and pairing possibilities, this recipe is one you’ll come back to again and again. Whether for a family breakfast, a weeknight dinner, or a casual gathering, these potatoes are guaranteed to impress.

OVEN-FRIED POTATOES & ONIONS

---

• Author: Sarah White
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Crispy, golden potatoes roasted with caramelized onions make the perfect side dish. Simple, flavorful, and ready for any meal.

---

Ingredients

Scale 1x2x3x

• 2 lbs potatoes, sliced

• 1 onion, quartered

• 1/2 cup canola oil

• 1/2 cup olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika (optional)

• 1 teaspoon garlic powder (optional)

---

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and slice potatoes evenly; quarter and separate onion layers.

3. In a large bowl, toss potatoes and onions with oils, salt, pepper, and optional seasonings.

4. Spread mixture in a single layer on the baking sheet, avoiding overcrowding.
5. Roast for 30–40 minutes, flipping halfway through, until potatoes are crispy and golden.

6. Remove from oven, taste for seasoning, and serve hot.

Notes

 For extra crunch, place the baking sheet on the lowest oven rack. Leftovers store well in the fridge for up to 4 days and can be reheated in an air fryer or oven.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American