Crispy Oven-Fried Potatoes and Onions
A delightful side dish featuring golden-brown potatoes and sweet, tender onions, baked to crispy perfection.
Ingredients
Main Ingredients
- 4 medium medium-sized russet potatoes, washed and diced
- 1 large large onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and dice the potatoes into approximately 1-inch cubes. Then thinly slice your onion.
- In a large bowl, combine the diced potatoes and sliced onions. Drizzle olive oil over the top, then sprinkle with garlic powder, paprika, salt, and pepper.
- Toss everything well until the vegetables are evenly coated.
- Spread the potato and onion mixture onto a large baking sheet in a single layer.
- Place the baking sheet in your preheated oven and bake for 25-30 minutes, stirring halfway through.
- Once they’re done and incredibly crispy, remove them from the oven and garnish with fresh parsley before serving.
Notes
For substitutions, you can use other types of potatoes like Yukon Gold for a creamier texture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. Reheat in an oven or air fryer at 375°F (190°C) for about 10-15 minutes.