These oven-fried potatoes and onions are the perfect side dish! With golden-brown, crispy edges and caramelized onions, this simple recipe is full of flavor and pairs beautifully with breakfast, dinner, or as a snack.
Ingredients
- 1 1/2 lbs Yukon Gold or Russet potatoes, sliced into 1/4-inch rounds
- 1 large onion, thinly sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven:
- Preheat to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Potatoes and Onions:
- In a large bowl, combine potato slices and onions. Drizzle with olive oil and toss to coat.
- Season:
- Sprinkle the mixture with garlic powder, paprika, thyme (if using), salt, and black pepper. Toss again to evenly distribute the seasoning.
- Arrange on Baking Sheet:
- Spread the potatoes and onions in a single layer on the prepared baking sheet. Avoid overlapping for the crispiest results.
- Bake:
- Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges, and the onions are caramelized.
- Serve:
- Remove from the oven and garnish with fresh parsley. Serve immediately.
Tips for Perfect Oven-Fried Potatoes & Onions
- Soak potatoes: Soak the potato slices in cold water for 20 minutes before baking to remove excess starch, resulting in crispier potatoes.
- Don’t overcrowd: Spread everything out evenly to ensure proper roasting.
- Add cheese: Sprinkle shredded Parmesan or cheddar cheese over the potatoes during the last 5 minutes of baking for a cheesy twist.
Nutrition (Per Serving, Approx. 4 Servings)
- Calories: 190
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 250mg
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
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