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
Scale
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
