Crispy on the outside, tender on the inside, and bursting with savory flavor, oven-fried potatoes and onions are a comfort food classic that never disappoints. This recipe is a healthier alternative to traditional deep-fried potatoes while still delivering the same golden crisp texture and rich taste. Perfect as a side dish for breakfast, lunch, or dinner, these potatoes pair wonderfully with eggs, grilled meats, or simply on their own with your favorite dip. By baking instead of frying, you reduce oil usage while keeping the dish light and wholesome, making it a family-friendly favorite for all occasions.
Ingredients
- 4 medium russet potatoes, peeled and cut into thin wedges
- 1 large onion, sliced into rings
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or rosemary (optional for flavor)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine potato wedges and onion slices. Drizzle with olive oil, then sprinkle garlic powder, paprika, salt, pepper, and herbs if using. Toss until everything is well coated.
- Spread the mixture evenly on the prepared baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until potatoes are golden brown and onions are caramelized. Serve hot and enjoy.
Servings
Serves 4
Nutritional Info (per serving, approx.)
- Calories: 180
- Carbohydrates: 30g
- Protein: 3g
- Fat: 6g
- Fiber: 4g
- Sodium: 250mg
Notes
For the crispiest results, avoid overcrowding the baking sheet. Overlapping pieces of potato and onion will steam rather than crisp. Using parchment paper or a lightly greased baking sheet helps prevent sticking while allowing even browning. You can also keep the skins on the potatoes for added nutrients and texture.
Tips
Cut potatoes into uniform sizes to ensure even cooking. Soaking potato wedges in cold water for 20 minutes before baking removes excess starch, making them crispier. If you prefer extra flavor, add a sprinkle of parmesan cheese during the last 5 minutes of baking. For spicier potatoes, mix in a pinch of cayenne pepper or chili powder with the seasonings.
Health Benefits
Oven-fried potatoes and onions are a healthier alternative to deep-fried dishes since they use minimal oil, reducing overall fat intake. Potatoes are rich in potassium, vitamin C, and dietary fiber, supporting heart health and digestion. Onions contain antioxidants and compounds that help reduce inflammation and boost immunity. The combination makes this dish both satisfying and nutritious without feeling heavy or greasy.
Q & A
Q: Can I use sweet potatoes instead of russet potatoes?
A: Yes, sweet potatoes work well and add natural sweetness while still achieving a crispy texture.
Q: How can I store leftovers?
A: Store cooled potatoes and onions in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back crispiness.
Q: Can I make this recipe oil-free?
A: While oil helps with crisping, you can reduce or skip it by using a nonstick baking sheet or spraying lightly with cooking spray. The texture may be slightly less crunchy but still tasty.
Q: What dishes pair best with oven-fried potatoes and onions?
A: They go perfectly with scrambled eggs for breakfast, grilled chicken or steak for dinner, or as a snack with ketchup, ranch, or garlic aioli.
Q: Why bake at high heat?
A: High temperatures ensure the outside crisps up while the inside stays soft and fluffy, mimicking the effect of deep frying without the excess oil.