Description
Golden and crispy on the outside, tender on the inside, these oven-fried potatoes and onions are seasoned to perfection and roasted for a deliciously satisfying side.
Ingredients
Scale
- 4 medium russet or Yukon Gold potatoes (cut into 1/4-inch wedges or cubes)
- 1 large onion (sliced thinly or diced)
- 3 tbsp olive oil (or melted butter)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme or rosemary (optional)
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven 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 mixing bowl, combine the potato wedges and onions. Drizzle with olive oil, ensuring everything is evenly coated.
- Season:
- Sprinkle garlic powder, smoked paprika, thyme (if using), salt, and pepper over the potatoes and onions. Toss well to coat evenly with the seasonings.
- Arrange on the Baking Sheet:
- Spread the potatoes and onions in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow for even roasting.
- Roast:
- Roast in the preheated oven for 25 minutes. Flip the potatoes and onions using a spatula, then roast for an additional 20-25 minutes, or until the potatoes are golden brown and crispy on the edges.
- Serve:
- Garnish with chopped parsley if desired. Serve hot as a side dish with your favorite main course.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before roasting, then pat dry.
- Add sliced bell peppers or mushrooms for additional flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 375°F (190°C) for best results.