Description
A simple and delicious recipe for oven-fried potatoes and onions, offering a crispy texture without deep frying. Perfect as a side dish for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed clean
- 1 large yellow onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
Instructions
- 1. Preheat oven and a large rimmed baking sheet to 425°F (220°C).
- 2. Cut potatoes into roughly 1-inch cubes or wedges. Peel and cut onion into wedges or thick slices.
- 3. In a large bowl, toss potatoes and onions with olive oil, salt, pepper, paprika, and garlic powder (if using) until well coated.
- 4. Carefully spread seasoned vegetables in a single layer onto the hot baking sheet.
- 5. Roast for 20-25 minutes, then flip the pieces.
- 6. Continue roasting for another 15-20 minutes, or until tender and golden brown.
- 7. Serve hot.
Notes
Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 400°F (200°C) for best texture. Avoid microwaving if crispness is desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g