If you’re searching for the ultimate side dish that delivers comfort, crunch, and big, bold flavor in every bite, you simply have to try Oven Fried Potatoes & Onions. This recipe brings together the hearty satisfaction of rustic potato wedges and the savory sweetness of roasted onions, all kissed with olive oil and warm spices—creating a golden, crispy exterior and creamy, perfectly-tender insides. It’s one of those crowd-pleasing dishes that manages to be both simple and extraordinary, equally at home beside a weeknight dinner or as the star of a weekend brunch. I guarantee it will win over anyone lucky enough to grab a forkful.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of pantry staples and produce, you can unlock seriously craveable results. Each ingredient plays a unique role in developing the signature taste, irresistible crunch, and gorgeous color of Oven Fried Potatoes & Onions.
- Russet potatoes: Their starchy texture gives the signature fluffy interior and extra crispy edges—peel them for classic comfort or leave the skins on for a rustic bite.
- Large onion: Sliced into rings, onions mellow into caramelized sweetness and a beautiful golden color as they bake.
- Olive oil: Helps crisp up the potatoes and onions while adding richness and locking in moisture.
- Paprika: Lends a gorgeous color and subtle smoky warmth to every piece.
- Garlic powder: Brings an extra layer of savory zing that infuses both the potatoes and the onions.
- Onion powder: Doubles down on the sweet, mild onion flavor for that irresistible depth.
- Dried thyme or rosemary: A touch of herbs adds a woodsy note that pairs perfectly with roasted veggies.
- Salt: Essential for drawing out flavor and helping create that delicate, crisp crust.
- Black pepper: Freshly ground pepper gives a mellow heat and balances the earthiness of the potatoes.
- Fresh parsley: Sprinkle this on just before serving for a pop of color and a hint of fresh, herbal brightness.
How to Make Oven Fried Potatoes & Onions
Step 1: Prep Your Potatoes and Onions
Start by washing your potatoes well. You can peel them for a classic look or leave the skins on for more texture and flavor—it’s entirely up to you! Cut the potatoes into wedges or thick slices for that perfect balance of crispy edges and fluffy centers. Slice the onion into rings, which will caramelize beautifully right alongside the potatoes.
Step 2: Toss with Seasonings and Oil
Grab a spacious mixing bowl and throw in your potato wedges and onion rings. Drizzle with olive oil, then sprinkle on the paprika, garlic powder, onion powder, thyme or rosemary, salt, and black pepper. Toss everything together—use your hands for the most even coating, making sure every piece glistens with oil and spices.
Step 3: Arrange on a Baking Sheet
Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the seasoned potatoes and onions out into a single, even layer. Make sure everything has space to roast and crisp up; if they’re crowded, they’ll steam instead of brown.
Step 4: Bake Until Golden and Crispy
Pop the tray into a preheated 425°F (220°C) oven. Bake for about 25 minutes, then use a spatula to gently flip the wedges and onions. Return to the oven and roast for another 15 to 20 minutes until the potatoes are deeply golden, and the onions are tender and caramelized. The scent filling your kitchen is pure magic!
Step 5: Garnish and Serve
As soon as your Oven Fried Potatoes & Onions come out of the oven, shower them with chopped fresh parsley. This last touch brightens up the flavors and makes the dish look irresistibly inviting. Serve these beauties while they’re piping hot for the ultimate experience.
How to Serve Oven Fried Potatoes & Onions
Garnishes
While fresh parsley adds a classic finishing touch, don’t hesitate to experiment! Try sprinkling on a bit of grated Parmesan, a pinch of smoked paprika, or a squeeze of fresh lemon for extra brightness. Chopped chives or sliced green onions work beautifully, too, creating a dish that’s as vibrant to look at as it is to eat.
Side Dishes
Oven Fried Potatoes & Onions are incredibly versatile. They’re a dream alongside roasted chicken, juicy steak, or a hearty veggie main. For brunch, serve them beside scrambled eggs or a fluffy omelet. You can even tuck them into wraps, serve with burgers, or use as a base for loaded nacho-style toppings.
Creative Ways to Present
Elevate your presentation by piling Oven Fried Potatoes & Onions into a rustic serving bowl, adding a sprinkle of microgreens for color. Or, serve individual portions in mini cast-iron skillets for an upscale bistro feel. For parties, thread baked wedges onto skewers with roasted vegetables, turning them into a fun finger food everyone will want to grab.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Oven Fried Potatoes & Onions (which admittedly becomes a rare event in my house!), let them cool completely before storing. Transfer them into an airtight container and keep them in the refrigerator—they’ll stay tasty for up to three days.
Freezing
Yes, you can freeze Oven Fried Potatoes & Onions! Spread them in a single layer on a baking sheet and freeze until firm. Then, transfer to a freezer bag or container. This keeps the pieces from sticking and preserves their texture. They’ll be good for up to two months, making your next quick side a snap.
Reheating
To restore that crave-worthy crispness, reheat leftovers in a hot oven or air fryer at 400°F until sizzling—about 10 minutes. Avoid the microwave if possible, as it can leave your potatoes limp. A quick broil right at the end can add extra crunch!
FAQs
Do I need to soak the potato wedges before baking?
Soaking the potatoes in cold water for about 30 minutes before baking removes excess starch, which helps them crisp up even more in the oven. If you’re short on time, you can skip this step, but it does make a noticeable difference in the final texture.
Can I add other vegetables to Oven Fried Potatoes & Onions?
Absolutely! Bell peppers, carrots, or even sweet potatoes make lovely additions. Just chop them into similar-sized pieces so everything cooks evenly, and feel free to play with the spice blend to match your added veggies.
Is it better to peel the potatoes or leave the skins on?
It’s truly up to your personal taste. Peeling gives a classic, softer feel, while leaving the skins on adds extra nutrients and slightly more texture. For rustic charm, I love leaving the skins on, as they get super crispy during roasting.
How do I keep the Oven Fried Potatoes & Onions from sticking to the pan?
Line your baking sheet with parchment or a silicone mat, or simply brush it with a bit of extra olive oil before arranging your potatoes and onions. Spreading them in a single layer, without crowding, also helps prevent sticking and encourages browning.
Can I make this recipe oil-free or with less oil?
You can reduce the oil for a lighter version, though you may sacrifice some crispiness. If going oil-free, try tossing your potatoes and onions with vegetable broth or aquafaba and use a nonstick liner or cooking spray to help prevent sticking.
Final Thoughts
If you ask me, Oven Fried Potatoes & Onions are the secret weapon to any memorable meal—simple, endlessly customizable, and always a hit. Give them a try, share them with friends and family, and I guarantee you’ll be hooked on their flavor-packed, golden perfection. Don’t be surprised if they disappear before you even get a second helping!
Print
Oven Fried Potatoes & Onions Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These oven-fried potatoes and onions are a crispy and flavorful side dish that pairs perfectly with roasted meats, eggs, or vegetarian mains. The potatoes are seasoned with a blend of herbs and spices, then baked until golden brown and delicious.
Ingredients
Potatoes:
- 4 medium russet potatoes (peeled or unpeeled, cut into wedges or thick slices)
Onions:
- 1 large onion (sliced into rings)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes and onions: In a large mixing bowl, toss potato wedges and onion slices with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper until coated.
- Bake: Spread the mixture on a baking sheet. Bake for 25 minutes, then flip with a spatula. Continue baking for 15-20 minutes until crispy and golden brown.
- Finish and serve: Remove from oven, sprinkle with fresh parsley, and serve hot.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- You can add bell peppers or carrots for more flavor and color.
- Serve as a side dish with various main dishes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
