OVEN FRIED POTATOES & ONIONS
A Potatoey Welcome
Okay, so picture this: it’s a rainy Saturday, I’ve got half a bag of potatoes glaring at me from the counter, and the fridge is suspiciously empty besides a lonely yellow onion. That’s basically how oven fried potatoes & onions became a household hero over here—born form laziness and a little necessity. I swear, tossing these together has saved me from hangry family members more times than I care to admit. Plus, there’s something oddly meditative about slicing spuds (until you nick a knuckle, but that’s another story). Oh, reminder: have a cuppa tea close by for moral support—this is potato therapy at its best.
Why You’ll Love This (Or At Least Tolerate It)
I usually make these when I’m craving that greasy diner vibe but without leaving the house or cleaning a frying pan. My partner does this weird little dance when he smells them cooking (I have to physically steer him away from hovering near the oven window). Sometimes I even sneak extra onions because—well, can you ever have too much onion? (Short answer: yes, once, and the dog wouldn’t even beg.) They’re great for when you need something filling but not fussy. Oh, and real talk—there’s no fancy flipping technique here, just a tray and whatever spatula isn’t in the dishwasher.
What You’ll Need (With My Usual Shenanigans)
- 4 or 5 medium potatoes (Yukon Gold if you want buttery vibes, but Russet works, or even the bag of baby potatoes that’s going slightly wrinkly, no shame)
- 1 large yellow or sweet onion (though I’ve raided the bin for red onions and lived to tell the tale)
- 2-3 tbsp olive oil (my grandma swears by sunflower oil, but let’s be honest, I use whatever’s on sale)
- 1 tsp paprika (smoked if you want grown-up flavor, but regular is just fine)
- Salt and black pepper (I just sprinkle and hope for the best)
- Optional: garlic powder, dried thyme, or rosemary
- Optional: A handful of grated parmesan or cheddar—totally up to your cheese mood
Let’s Get These Potatoes Going
- Preheat your oven to a hot 220°C (425°F). Basically, imagine you’re roasting stuff and want crispy edges—not a sad, limp potato situation.
- Wash and scrub your potatoes (no one likes gritty bites). Peel if you like, but honestly, I just leave the skins on because it’s less work and adds a kind of rustic swagger.
- Slice the potatoes into thickish rounds or wedges. Not too skinny—they’ll burn. Not too thick—they’ll never cook. Like, the width of your pinky finger is pretty good. Cut the onion into crescenty slices. Don’t stress if they fall apart, this is home cooking.
- Toss everything onto a big baking tray. Drizzle with oil and sprinkle with salt, pepper, paprika (and any extras like herbs or garlic powder, because why not?). Now use your hands to mix it all together—you’ll get messy, but it’s honestly the best way.
- Spread into a single layer. If they’re crowded, use two trays! (I’ve tried stuffing them on one, and they just get steamy and sad.)
- Bake for about 35-40 minutes. Around halfway, give everything a stir or a little shake (this is usually when I sneak a crispy piece to see if seasoning’s okay—quality control, you know?).
- When you see golden brown patches and crispy bits of potato and some chewy, caramelized onion edges, you’re good to go. If things look pale after 40 minutes, give it another 10. Don’t be shy with oven time—it’s almost impossible to overcook these unless you forget them and start watching old quiz shows (that… has happened).
- If you like, toss on a handful of cheese for the last five minutes. It’s not traditional but it is delicious.
Notes from the Land of Potato Experiments
- If you slice the onions too thin, they just get crispy (good) but sometimes they vanish (weirdly unsatisfying).
- I once tried it with leftover boiled potatoes; actually, it works better if you use fresh raw ones—otherwise, they go a bit mushy.
- Don’t skip the parchment paper if your tray is well-loved (aka a bit crusty from years of ‘patina’).
How I’ve Mixed Things Up
- Sprinkling with curry powder—surprisingly good. Sumac? Refreshing change. Crumbled bacon on top? Chef’s kiss.
- One time I tried using sweet potatoes and honestly…not my cup of tea, but maybe you’ll love it.
- Mixing in bell peppers: good for color, slightly weird for me on the flavor front, but go wild.
The Stuff You’ll Need (But Don’t Panic)
- A biggish baking tray—the more spread out, the crispier the potato. I’ve even used two old pizza pans in a pinch; just shuffle them halfway through.
- Sharp knife, or your favorite mandoline (if you trust your coordination…I don’t, so I avoid that).
- If you’ve no parchment, a good glug of oil on the tray works but cleaning will be a bother (just soak it after—learned that the hard way).
How Long Does It Last? (Not Very Long at My Place)
Technically you could keep leftovers in the fridge for 2-3 days in a covered container, and they reheat pretty well in a hot oven or air fryer. But honestly, in my house, there’s never enough left for me to test this sensibly. If you do end up with extras, a quick blast in the oven brings the crispy back. Don’t microwave unless you fancy sad, soggy potatoes (I mean, do what you want, but…)
How to Serve It? Well, That Depends…
We usually just pile them up next to roast chicken or, on lazier nights, scoop them onto big plates and plop some ketchup (or curry mayo—honestly, don’t judge) on the side. My weirdest serving adventure? Sticking them in a sandwich with spicy mustard. Would eat again.
Stuff I Learned the Annoying Way
- Don’t use too much oil; I once tripled the amount because I thought it’d be extra crispy. It was a slippery, sad mess.
- Rushing the slicing: uneven pieces = some burnt, some raw. Take the extra minute, or hand a potato to a child/spouse/friend and get them involved.
- Layering the sheet pan is not just for aesthetic Instagram posts—spread them out, or you get steamed potatoes (unless that’s your style).
FAQ From Folks Who’ve Actually Tried This
Can I prep these ahead of time? Sort of? If you slice potatoes early, toss them in cold water so they don’t brown, but honestly, I usually just do it all at once—less clean up.
What about frozen potatoes? Yeah, they’ll work in a pinch, but adjust the baking time. I find they just don’t get that same roasted flavor though.
Is there a way to make this spicy? Of course! Toss in a dash of chili flakes, cayenne, or even sriracha in the oil mix.
Why are my potatoes sticking? Probably not enough oil, or your oven’s a bit stubborn. Next time try a piece of parchment or just give the tray a real good scrub first. Or cook them longer so they naturally release (sort of like that time I tried pommes Anna—weird but fun!)
Can I double the recipe? Absolutely, but use extra trays or work in batches. Overcrowding just makes for soggy potatoes and, trust me, no one loves those.
One Last Digression (Because Why Not?)
I once brought a tray of these to a potluck, and someone (I won’t say who) mistook them for French toast. I think that’s my cue to finally buy a serving platter that isn’t decorated with cartoon otters.
Anyway, if you’re into lazy comfort food with lots of crispy bits and a few surprises along the way, you should definitely give these oven fried potatoes & onions a go. If you want a whole rundown on potato varieties, Love Food Hate Waste has an entertaining read. Or for a totally different take, check out Serious Eats’ guide to roast potatoes (they get real nerdy, but it works!).
Let me know if you come up with any wild flavor twists—or if you accidentally discover a new way to serve them (preferably with a side of ketchup and no judgement).
Ingredients
- 4 medium russet potatoes, scrubbed and cut into 1/2-inch cubes
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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2In a large bowl, combine cubed potatoes, sliced onions, olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
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3Spread the potato and onion mixture evenly on the prepared baking sheet in a single layer.
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4Bake for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the edges.
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5Remove from the oven and garnish with fresh parsley, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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