5-Star Oven Fried Potatoes & Onions Recipe You’ll Crave Again

Crispy on the outside, tender on the inside, and so simple you’ll wonder why you ever settled for soggy skillet spuds—oven fried potatoes & onions are the side dish dreams are made of. I’ve been making this exact version since the kids were in diapers (okay, they still are, just the littlest one now), and it never fails to disappear faster than I can say “no double dipping!”

This recipe is weeknight-easy but Sunday-supper satisfying. No deep fryer. No fancy gadgets. Just a sheet pan, a hot oven, and a little faith in the magic of garlic, paprika, and olive oil. And if you want to swap in melted butter instead? Go for it. Your house will smell like a cozy diner in the best possible way.

Let’s get these golden beauties into your oven and onto your plate.

---

Why You’ll Love This Oven Fried Potatoes & Onions

• Crispy and comforting: Like fries and hash browns had a baby—one you can bake, not babysit.
• Minimal cleanup: Just one bowl and one sheet pan.
• Totally flexible: Olive oil or butter, russets or reds, herbs or heat—go wild.
• Weeknight-worthy: 10 minutes of prep, zero drama.
• Crowd-pleaser: Even my picky eater (looking at you, Jude) devours these.

PIN IT OR SAVE IT

---

Ingredients

• 4 medium russet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, chopped
• 3 tbsp olive oil (or melted butter for a richer flavor)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp salt (or to taste)
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

---

Instructions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or grease it lightly.
2. In a big mixing bowl, combine potatoes and onions. Drizzle with oil or melted butter.
3. Sprinkle in garlic powder, paprika, salt, and pepper. Toss to coat like you’re giving them a warm hug.
4. Spread everything on the baking sheet in a single layer. Use two pans if things get crowded.
5. Roast for 30 minutes, stirring halfway. For that golden edge, broil for the last 3–5 minutes. Keep an eye out—burnt spuds are tragic.
6. Transfer to a serving dish. Garnish with parsley, serve hot, and prepare for compliments.

---

Melania’s Tips for Perfect Oven Fried Potatoes

• Dry those potatoes. A quick pat with paper towels helps them crisp, not steam.
• Don’t skip the stir. Halfway through roasting, flip ’em to golden perfection.
• Try smoked paprika. It adds depth without heat—think campfire, not chili.

Check out my go-to crispy air fryer sweet potato fries if you’re looking for another craveable potato side!

---

Bake It With the Littles

Let the kids help! Mine love:

• Washing the potatoes (splash zone warning)
• Tossing the ingredients (great for motor skills)
• Sprinkling parsley like kitchen confetti

Want another fun kitchen activity? Try our easy banana muffins with chocolate chips—toddler-approved and mess-friendly.

---

Meal-Prep Magic

• Make ahead: Chop everything in the morning and store in the fridge. Toss with oil and spices just before baking.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Pop in a 400°F oven for 10 minutes, or crisp up in a skillet with a touch of oil.

For more meal prep tips, Allrecipes has an excellent guide to roasted veggie storage.

---

Healthier Swaps Without Losing the Magic

• Olive oil over butter: Still rich, but heart-healthier.
• Leave the skins on: More fiber, more rustic charm.
• Use sweet potatoes: A vitamin-rich, naturally sweet twist.

See how Bon Appétit does it with their roasted potato recipes for more inspiration.

---

Leftover Remix

Got extras? Turn ’em into:

• Breakfast hash: Add eggs and maybe some bacon.
• Quesadilla filling: Yes, really. Try it with cheddar.
• Soup topper: Sprinkle on potato soup like crispy croutons.
• Taco filler: Wrap in a warm tortilla with sour cream and salsa.

Or channel this idea into a rustic brunch with these savory breakfast burritos.

---

Gift It Like a Pro

Bring a batch to:

• A new mama (bless her sleep-deprived soul)
• A potluck (watch it vanish first)
• Your neighbor who just mowed your lawn

Package in a cute foil pan with reheating instructions and a sprig of fresh parsley. Instant hero status.

---

FAQs

Can I use red potatoes instead of russet?
Yes! Just keep the chunks small for even roasting.

Do I have to peel the potatoes?
Nope. The skins get crispy and delicious if you leave them on.

Can I add other veggies?
Totally. Bell peppers and zucchini work great—just cut to a similar size.

Is parchment paper a must?
Not strictly, but it helps with cleanup and crispiness.

---

Final Thought

Oven fried potatoes & onions are the kind of simple comfort food that feels like a hug from Grandma—if Grandma had Wi-Fi and an air fryer. Whether you’re feeding a crowd, meal-prepping for the week, or just trying to make Tuesday dinner a little less “meh,” this crispy, savory side dish brings the magic. Trust me—you’ll want this one in your back pocket forever

Print