Name: Oven Fried Potatoes & Onions
Prep time: 10 min
Cook time: PT-485929H17M15S
Total time: PT-485929H17M15S
Cuisine: American
Ingredients: 4 medium potatoes, thinly sliced (Yukon Gold or Russet); 1 large onion, thinly sliced; 3 tbsp olive oil (or melted butter for richer flavor); 1 tsp garlic powder; 1 tsp paprika (optional for color); Fresh ground black pepper, to taste; Optional: chopped fresh parsley for garnish

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I love this Oven Fried Potatoes & Onions recipe because it’s an easy way to get perfectly crispy, golden potatoes without the mess of frying. The combination of tender onions and seasoned potatoes baked to perfection makes a comforting side dish that pairs well with almost any meal.

Ingredients

4 medium potatoes, thinly sliced (Yukon Gold or Russet work great)

1 large onion, thinly sliced

3 tablespoon olive oil (or melted butter for richer flavor)

1 teaspoon garlic powder

1 teaspoon paprika (optional for color)

Fresh ground black pepper, to taste

Optional: chopped fresh parsley for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a large bowl, toss the thinly sliced potatoes and onions with olive oil, garlic powder, paprika, and black pepper until everything is evenly coated.

Spread the mixture out in a single layer on the prepared baking sheet to ensure even cooking.

Bake for 25–30 minutes, flipping the potatoes and onions halfway through to get both sides crispy and golden.

If I want extra crispiness, I broil the potatoes for the last 2–3 minutes, but I keep a close eye on them to prevent burning.

Once done, I sprinkle with chopped fresh parsley for a pop of color and fresh flavor before serving hot.

Servings and timing

This recipe serves about 4 people as a side dish.

Preparation time: 10 minutes

Cooking time: 25–30 minutes

Variations

I often switch up the seasoning by adding smoked paprika or a pinch of cayenne for heat. Sometimes I toss in fresh rosemary or thyme for an herby twist. Butter instead of olive oil gives it a richer flavor, and adding a bit of grated Parmesan near the end makes it extra indulgent. For a different texture, I’ve even tried cutting the potatoes into wedges instead of thin slices.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I spread them on a baking sheet and warm them in the oven at 375°F (190°C) for about 10 minutes to restore the crispiness. Avoid microwaving if you want to keep them crispy.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold and Russet potatoes are my favorites because they crisp well and hold their shape. Red potatoes or fingerlings work too but might be a little less crispy.

What if I don’t have paprika?

Paprika adds nice color and mild flavor, but if you don’t have it, you can skip it or substitute with a pinch of chili powder or smoked paprika for a different taste.

Can I prepare this dish ahead of time?

You can slice the potatoes and onions and toss them with oil and seasoning up to a day ahead, then keep it covered in the fridge. Bake fresh when you’re ready.

How do I make this recipe vegan?

This recipe is naturally vegan if you use olive oil. Just skip the butter or choose a plant-based alternative if you want a richer flavor.

Is it necessary to flip the potatoes halfway through baking?

Flipping helps the potatoes and onions cook evenly and get crispy on both sides. If you don’t flip, one side may brown more than the other.

Conclusion

I find this oven-fried potatoes and onions recipe to be a simple, flavorful, and reliable side that I can make anytime. It’s a perfect balance of crispy and tender, with the sweet touch of onions bringing the dish together. Whether for a weeknight dinner or a special meal, it never fails to satisfy.

Recipe:

Oven Fried Potatoes & Onions

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Author: Cheryl
Total Time: 35–40 minutes
Yield: Serves 4
Diet: Vegan

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Description

Crispy, golden oven-fried potatoes and onions that are flavorful and easy to make, perfect as a comforting side dish.

Ingredients

4 medium potatoes, thinly sliced (Yukon Gold or Russet)

1 large onion, thinly sliced

3 tbsp olive oil (or melted butter for richer flavor)

1 tsp garlic powder

1 tsp paprika (optional for color)

Fresh ground black pepper, to taste

Optional: chopped fresh parsley for garnish

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Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the thinly sliced potatoes and onions with olive oil, garlic powder, paprika, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet for even cooking.
Bake for 25–30 minutes, flipping the potatoes and onions halfway through for crispiness on both sides.
For extra crispiness, broil for the last 2–3 minutes while watching carefully to prevent burning.
Once done, sprinkle with chopped fresh parsley before serving hot.