Oven Fried Potatoes & Onions
Whether you’re pairing it with a hearty breakfast, a roast chicken dinner, or a juicy steak, this dish delivers on taste, texture, and aroma. Plus, because it’s baked instead of fried, it’s a healthier option without compromising on flavor.
Yield: 8
Equipment
- Large rimmed baking sheet or roasting pan
- - Mixing bowl
- Chef’s knife and cutting board
- Measuring spoons
- Spatula or tongs for tossing and flipping
Materials
- 4 large potatoes – Peeled and sliced into ¼-inch thick rounds.
- > Russets are classic for a crispier bite; Yukon Golds offer a creamier texture.
- 2 large onions – Thinly sliced yellow onions are perfect for roasting.
- 3 tablespoons olive oil – Helps achieve a crispy exterior.
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- Salt and black pepper to taste
- Fresh chopped parsley for garnish (optional)
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Instructions
Step 1: Prep the Vegetables
- Peel the potatoes and slice them into even ¼-inch rounds. Slice the onions thinly. Keeping the slices uniform helps them cook evenly.
- > Pro tip: Soak the sliced potatoes in cold water for 15–30 minutes to remove excess starch and make them even crispier. Just be sure to pat them dry thoroughly before baking.
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Step 2: Season and Toss
- In a large mixing bowl, combine the sliced potatoes and onions. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss well to coat every piece evenly.
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Step 3: Arrange on the Baking Sheet
- Spread the mixture in a single layer on a large, greased or parchment-lined baking sheet. Avoid overcrowding—use two pans if needed to ensure everything roasts properly and not steams.
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Step 4: Bake to Golden Perfection
- Place in a preheated 425°F (220°C) oven and bake for 35–40 minutes, flipping halfway through for even browning.
- Look for potatoes that are golden and crisp at the edges, and onions that are caramelized and soft.
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Step 5: Garnish and Serve
- Remove from the oven, sprinkle with fresh chopped parsley if using, and serve hot!