Ingredients
- 4 large potatoes, scrubbed and sliced into thin wedges or rounds
- 1 large onion, sliced into rings
- 3 tbsp olive oil (or melted butter)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp paprika (optional, for color and flavor)
- ½ tsp garlic powder (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven – Set oven to 425°F (220°C).
- Prepare Vegetables – In a large bowl, combine sliced potatoes and onions.
- Season – Drizzle with olive oil (or melted butter), then sprinkle salt, pepper, paprika, and garlic powder. Toss until evenly coated.
- Arrange on Baking Sheet – Spread mixture in a single layer on a parchment-lined baking sheet for even crisping.
- Bake – Roast for 25–35 minutes, flipping halfway through, until potatoes are golden and crispy on the outside but tender inside.
- Serve – Garnish with fresh parsley and serve hot.
If you want, I can also give you a crispy coating version where the potatoes get an almost fried texture without oil splatter. That one’s extra crunchy.