Craving a warm, crispy, savory side dish that’s easy to make and packed with flavor? These oven-fried potatoes and onions check every box. They’re perfectly golden on the outside, soft on the inside, and full of roasted, herby goodness.

This recipe is a go-to whether you’re hosting a weekend gathering, preparing a holiday feast, or just cooking for yourself on a cozy night. Plus, it’s all done in one pan—with easy cleanup and endless ways to customize.

For more tasty side dish inspiration, try the crispy roasted veggie combo at Secrets of the Green Garden, where you’ll discover more no-fuss recipes bursting with flavor.

Let’s dive into everything you need to know to make this dish a new staple in your kitchen.

Why You’ll Love This Potato & Onion Combo 🥔🧅

These oven-fried potatoes aren’t just tasty—they’re incredibly practical too.

They use everyday ingredients you probably have at home.
They roast up crispy and caramelized without deep frying.
They work as a side dish for breakfast, lunch, or dinner.
They’re easy to adjust to your tastes or dietary needs.
They’re great for making ahead or meal prepping.

Whether you’re a beginner cook or a seasoned kitchen pro, this recipe is simple and satisfying every time.

Ingredients List 🛒 (With Fun Emoji Clues)

Here’s everything you’ll need for your new favorite side dish:

🥔 2 pounds potatoes (Yukon Gold, Russet, or red), sliced into ½-inch rounds
🧅 1 onion, halved and cut into thick wedges
🧄 4 garlic cloves, chopped
🌿 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried)
🧂 1 tablespoon freshly ground black pepper
🥄 1 envelope dry onion soup mix (or 1 tsp each onion powder, garlic powder, and dried parsley)
🫒 ½ cup olive oil
🌽 ½ cup canola oil (or another neutral oil like avocado)
🧂 Sea salt, to taste (sprinkle at the end if needed)

How to Make Oven-Fried Potatoes and Onions: Step-by-Step

Preheat your oven to 450°F (230°C). This high temperature is what helps give the potatoes that crispy edge.

Grease a large roasting pan or baking sheet. You can also line it with parchment paper for easy cleanup.

Slice your potatoes into even ½-inch thick rounds. Uniform slices help them cook evenly and crisp up at the same rate.

Cut your onion into wedges or chunks. You want them large enough to roast without burning too quickly.

In a large mixing bowl, stir together the olive oil, canola oil, chopped garlic, rosemary, onion soup mix, and black pepper. This mixture will coat the potatoes and bring all the flavor.

Add the sliced potatoes and onion to the bowl and toss thoroughly to coat everything. Make sure every piece gets some of that seasoned oil.

Spread the coated vegetables in a single layer on the roasting pan. Cover with aluminum foil and bake for 25 minutes. This step helps steam the potatoes so they soften on the inside.

After 25 minutes, remove the foil and stir the mixture gently to prevent sticking. Return the pan to the oven and roast for another 15 to 30 minutes, stirring occasionally. You’ll know they’re done when the edges are deeply golden and crispy.

Remove from the oven and let rest for 5 minutes. Sprinkle with a bit of sea salt to finish, and serve hot.

Pro Tips for Maximum Crispiness 🔥

Use starchy potatoes like Russets or Yukon Golds—they roast beautifully and crisp up well.

Don’t overcrowd the pan. Spread everything out in a single layer to avoid steaming instead of roasting.

Parboil the potato slices for 5 minutes before roasting. This removes some starch and helps them crisp faster.

Flip the potatoes just once during the uncovered roasting time to help both sides brown without losing texture.

Heat your baking sheet in the oven while it preheats for an extra-crispy bottom layer.

If using parchment, choose one that’s rated for high temperatures to avoid burning.

Fun Variations and Swaps to Try 🔄

This recipe is easy to customize. Here are some delicious twists you can try:

Add shredded cheddar or Parmesan cheese during the last 10 minutes of baking for a cheesy finish.

Stir in cooked bacon crumbles, smoked sausage slices, or diced ham just before the final roast.

Use different herbs like thyme, oregano, Italian seasoning, or paprika for new flavor profiles.

Add veggies like chopped bell peppers, zucchini, or mushrooms for a more colorful and hearty side.

Use red onions or shallots for a sweeter, more delicate onion flavor.

Make it vegan and gluten-free by using a homemade spice mix instead of packaged onion soup.

Try sweet potatoes for a sweet and savory version with a touch of cinnamon or chili powder.

Serving Suggestions 🍽️

These crispy potatoes and onions are super versatile and go with just about anything.

Serve them next to a juicy steak, roast chicken, or grilled pork chops.

Pair them with baked salmon or pan-seared fish for a satisfying dinner.

Make them a breakfast side with scrambled eggs, toast, and bacon or sausage.

Stuff them into wraps, tacos, or burrito bowls with beans and salsa.

Use leftovers for potato hash, frittatas, or quick skillet lunches.

For a cozy vegetarian dinner, serve them over warm lentils or chickpeas and top with fresh herbs.

You can also try a fun dipping sauce like garlic aioli, ranch, or sriracha mayo to elevate the flavors even more.

FAQs ❓ Everything You Might Wonder About

How do I make these potatoes even crispier?
Start by parboiling the potato slices for 5 minutes in boiling salted water. Dry them well, then proceed with the recipe. Also, be sure not to overcrowd your pan and roast at a high temperature (450°F is ideal).

Can I make these ahead of time?
Yes! You can prep and season the potatoes up to 12 hours in advance. Store them in the fridge and roast them just before serving.

What type of potato is best for this recipe?
Yukon Gold and Russet are both great. Yukon Gold gives a creamier interior, while Russets are drier and crisp up the most.

Can I use just one type of oil?
Absolutely. You can use all olive oil for a more Mediterranean taste or all canola oil for a neutral flavor.

Is there a healthier version?
Yes—cut the total oil in half, use just olive oil, and add extra chopped veggies like zucchini or bell pepper. You can also bake the potatoes on parchment without oil and spritz with a little olive oil spray.

How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet or oven to restore crispiness. Avoid microwaving if you want to keep that crunch.

Can I freeze them?
Not recommended. Freezing will change the texture and make them soggy when reheated.

Tools You’ll Need 🔧

Here are a few basic kitchen items to make this recipe seamless:

A large cutting board and sharp knife
A big mixing bowl
A sturdy baking sheet or roasting pan
Aluminum foil
Tongs or a spatula
Optional: parchment paper for easy cleanup

Conclusion 😊 Make It Once, Love It Forever

Oven-fried potatoes and onions are the kind of recipe that never gets old. With just a few simple ingredients and some smart cooking tricks, you get a dish that’s crispy, savory, and incredibly satisfying.

Whether you’re enjoying them fresh out of the oven or turning leftovers into next-day hash, they’re guaranteed to bring comfort and flavor to your table.

If you try this recipe, let us know in the comments what twist you added—did you go cheesy, spicy, or smoky? We’d love to hear from you!

And if you found this guide helpful, be sure to share it with your fellow food lovers. Great food is always better when shared 💚

For more rustic recipes, clever tips, and garden-fresh cooking inspiration, explore Secrets of the Green Garden—you might just find your next favorite dish.