Oven Fried Potatoes & Onions Recipe
When I think of comfort food that never fails to please, these oven fried potatoes with onions instantly come to mind. They take something as humble as baby potatoes and turn them into golden, crispy bites of savory perfection. I love how effortlessly this dish comes together and how its aroma fills my kitchen with the kind of warmth that draws everyone to the table.
The combination of tender potatoes, caramelized onions, and the slight crisp on the edges from oven roasting creates an irresistible texture and flavor. Whether I’m serving them with breakfast eggs, next to grilled chicken for dinner, or simply enjoying a bowl of them on their own, this dish is one I make again and again.
What makes this recipe even better is how easy it is to customize. I’ve made it dozens of times, sometimes with a sprinkle of cheddar, other times with a dash of smoked paprika or even a handful of crumbled bacon. The base, however, remains a timeless staple that deserves a permanent spot in any kitchen.
Why You’ll Love This Oven Fried Potatoes & Onions Recipe
This recipe gives you all the satisfaction of skillet-fried potatoes without the fuss or excess oil. Roasting in the oven ensures the potatoes become beautifully golden and slightly crispy, while the onions soften and sweeten in the heat, adding depth and a hint of natural sweetness. You’ll appreciate the simplicity of ingredients, the ease of prep, and the ability to scale up for a crowd.
Plus, it pairs with almost anything. Whether you’re making a rustic brunch, planning a weeknight dinner, or creating a cozy holiday spread, these oven fried potatoes and onions fit right in. Looking for more comforting sides? Check out my funeral potatoes for something creamy and cheesy, or oven roasted root vegetables for a colorful alternative. For a twist on flavor, you might also enjoy these spiced Mexican potatoes.
How to Make Oven Fried Potatoes & Onions
Step 1: Prep the Ingredients
Start by preheating your oven to 425°F (220°C). Wash and dry 2 pounds of baby potatoes, then slice them in half. Thinly slice one large yellow onion. You can also mince 2 cloves of garlic if you’d like an extra layer of flavor.
Step 2: Season Everything
In a large mixing bowl, toss the halved potatoes and sliced onions with olive oil (about 3 tablespoons), salt, black pepper, dried thyme, and crushed red pepper flakes for a little heat. Make sure every piece is well coated.
Step 3: Arrange on Baking Sheet
Spread the mixture out evenly on a large baking sheet lined with parchment paper or lightly greased. Make sure the potatoes are cut-side down for that crispy edge.
Step 4: Roast Until Crispy
Bake for 35 to 45 minutes, flipping once halfway through. The potatoes should be golden and fork-tender, and the onions should be caramelized with crispy edges.
Step 5: Garnish and Serve
Once out of the oven, sprinkle with freshly chopped parsley or thyme for color and brightness. Serve hot and enjoy the burst of flavor in every bite.
Recipe Variations and Possible Substitutions
There are countless ways to tweak this recipe. Swap the baby potatoes with Yukon golds or red potatoes, cut into chunks. For a smoky touch, add a bit of smoked paprika or swap the olive oil for bacon fat. You can use red onions or shallots instead of yellow onions, and garlic powder if you’re out of fresh garlic.
For extra indulgence, sprinkle shredded cheddar cheese over the potatoes in the last 5 minutes of roasting. A handful of crumbled cooked bacon added after baking adds another layer of savoriness. If you’re looking for a dairy-free or vegan version, stick with olive oil and plant-based garnishes like chopped green onions or nutritional yeast.
Serving and Pairing Suggestions
Oven fried potatoes and onions are incredibly versatile. I love serving them as a hearty breakfast side with scrambled or fried eggs and some crispy bacon. They also make a fantastic base for a breakfast bowl with avocado, hot sauce, and a soft-boiled egg. At dinner, they pair beautifully with roasted meats, grilled chicken, or even as a side dish to fish fillets.
If you’re hosting a brunch or potluck, these potatoes are a reliable crowd-pleaser. They stay warm for a long time and their flavor only deepens as they sit. You could even toss them into a salad for a warm, rustic touch or mix them with cooked greens for a nutrient-packed side.
Storage and Reheating Tips
Leftovers (if you have any!) store well in the refrigerator in an airtight container for up to 4 days. To reheat, I prefer using the oven at 375°F for about 10-15 minutes to maintain that crisp texture. You can also reheat them in a skillet over medium heat with a little oil to refresh the edges. The microwave works in a pinch but will make them soft rather than crispy.
For longer storage, you can freeze the cooked potatoes and onions for up to 2 months. Just let them cool completely, then place in a freezer-safe bag. Reheat straight from frozen in the oven for best results.
Frequently Asked Questions
How do I keep the potatoes from sticking to the baking sheet?
Using parchment paper or greasing the baking sheet with oil helps. Also, make sure the potatoes are dry before tossing with oil.
Can I use frozen potatoes?
Yes, but fresh potatoes roast better. If using frozen, let them thaw slightly and pat dry to avoid excess moisture.
What type of onion works best?
Yellow onions are my favorite for their sweet flavor when roasted, but red onions or even sweet white onions work well too.
Can I make these ahead of time?
Definitely. Roast them ahead and reheat in the oven before serving. They reheat well and maintain great flavor.
Are these gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your seasonings and add-ins to be sure.
Related Recipe You’ll Like
If you’re craving more comforting potato sides, you can’t go wrong with my funeral potatoes — a creamy, cheesy casserole that’s always the first dish to disappear at gatherings. For something a bit lighter and more colorful, try my oven roasted root vegetables, which offer a blend of textures and flavors. And if you’re a fan of bold seasoning, the Mexican potatoes are a must-make twist that brings a whole new flair to your table.
These dishes share the same comfort-food essence as oven fried potatoes and onions, making them great companions or alternatives depending on your mood and the occasion.
Save and Share This Recipe for Later
Don’t forget to save this recipe by pinning it to your favorite board on Pinterest so you can find it easily the next time a craving strikes. Sharing is caring, so feel free to send it to friends and family who love classic comfort food. Whether you text it, share it on Facebook, or email it to someone special, this is one of those simple yet memorable dishes that everyone will appreciate having in their back pocket.
Oven Fried Potatoes & Onions Recipe
Oven Fried Potatoes & Onions are a rustic, savory side dish that brings together the crispy texture of roasted baby potatoes and the sweetness of caramelized onions. This easy oven-roasted recipe is the perfect accompaniment to breakfast platters, brunch spreads, or weeknight dinners. Made with simple ingredients like olive oil, garlic, and herbs, this dish is naturally gluten-free, endlessly customizable, and always a crowd favorite.
Ingredients
- 2 pounds baby potatoes, halved
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced (optional)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or grease lightly.
- In a large bowl, toss halved potatoes and sliced onions with olive oil, salt, pepper, thyme, red pepper flakes, and minced garlic if using.
- Spread the mixture evenly on the prepared baking sheet, placing potatoes cut-side down.
- Roast in the oven for 35 to 45 minutes, flipping once halfway through, until potatoes are golden brown and onions are caramelized.
- Remove from oven and garnish with chopped parsley or thyme before serving.
Notes
- For a smoky twist, add 1/2 teaspoon smoked paprika to the seasoning mix.
- Substitute yellow onions with red or sweet white onions for a flavor variation.
- Leftovers reheat well in a skillet or oven; avoid microwave for best texture.
- For added richness, try topping with shredded cheddar or cooked bacon in the last few minutes of baking.
- This dish can be made vegan by using plant-based toppings and oils.
