Name: Crispy Oven-Fried Potatoes And Onions
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ lbs baby potatoes or Yukon gold potatoes, halved or quartered; 1 large yellow onion, diced; 3 tablespoons olive oil; Salt, to taste; Black pepper, to taste

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I love how this dish brings simple ingredients together into pure comfort food. The potatoes turn golden and crunchy in the oven, while the onions caramelize and add a sweet, savory depth. I often make this when I want something rustic, satisfying, and easy without standing over the stove.

Why You’ll Love This Recipe

I like this recipe because it uses pantry staples and delivers big flavor with very little effort. I appreciate how the oven does all the work, giving me crispy edges without frying. I also enjoy how versatile it is, since it pairs well with almost any main dish or works on its own as a cozy side.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2½ lbs baby potatoes or Yukon gold potatoes, halved or quartered
1 large yellow onion, diced
3 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Directions

I start by preheating the oven to 425°F (220°C) and lining a large baking sheet with parchment paper or lightly greasing it. I place the potatoes and diced onion on the sheet, drizzle everything with olive oil, and toss until evenly coated. I season generously with salt and pepper, making sure every piece is well seasoned.

I spread the mixture into a single layer, giving the potatoes plenty of space so they roast instead of steam. I bake for about 40 minutes, flipping once halfway through, until the potatoes are deeply golden, crispy on the edges, and tender inside. I serve them hot straight from the oven.

Servings And Timing

I usually get about 4 servings from this recipe.
Prep time is around 10 minutes, cook time is about 40 minutes, and the total time comes to roughly 50 minutes.

Variations

I sometimes add garlic cloves or garlic powder for extra flavor. When I want herbs, I toss in rosemary or thyme before baking. For a smoky touch, I sprinkle in paprika or smoked paprika. I also like adding bell peppers or red onions for more color and sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or an air fryer to bring back the crispiness. I avoid the microwave when possible since it softens the potatoes.

FAQs

Can I use regular russet potatoes instead of baby potatoes?

I can use russet potatoes, but I make sure to cut them evenly and soak them briefly in water to remove excess starch for better crisping.

How do I make sure the potatoes get crispy?

I always spread them in a single layer and avoid overcrowding the pan. High heat and enough space make a big difference.

Can I make this recipe ahead of time?

I can prep the potatoes and onions ahead, but I prefer roasting them just before serving for the best texture.

Do I need to peel the potatoes?

I usually leave the skins on because they add texture and flavor, but I peel them if I want a softer result.

What dishes pair well with these potatoes?

I like serving them with eggs, roasted chicken, grilled meat, or even as a base for a veggie bowl.

Conclusion

I keep coming back to this recipe because it is simple, comforting, and always reliable. The crispy potatoes and sweet onions make a side dish I never get tired of, and I enjoy how easily I can adapt it to whatever I have on hand.