Oven Fried Potatoes & Onions

Why You’ll Love This Recipe

This dish is an easy yet impressive side that brings together simple ingredients to create a comforting and satisfying result. The mix of canola and olive oil gives the potatoes a crisp, golden finish, while the garlic and onion soup mix add a depth of savory flavor. The rosemary and black pepper make for a fragrant and slightly spicy twist, making each bite even more irresistible. Oven-fried potatoes and onions are versatile and work well with everything from roasted meats to grilled fish, or simply on their own.

Ingredients

• 2 pounds potatoes, sliced into 1/2-inch-thick pieces
• 1 onion, halved and each half cut into quarters
• ½ cup canola oil
• ½ cup olive oil
• 4 cloves garlic, chopped
• 1 envelope onion soup mix
• 1 tablespoon chopped fresh rosemary, or more to taste
• 1 tablespoon freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the canola oil, olive oil, chopped garlic, onion soup mix, chopped rosemary, and black pepper. Stir to mix well.
3. Add the sliced potatoes and onion quarters to the bowl and toss until everything is evenly coated in the oil mixture.
4. Spread the coated potatoes and onions out in a single layer on the prepared baking sheet. Make sure the potatoes are not overcrowded for the best crispiness.
5. Bake for 40-45 minutes, or until the potatoes are golden and crispy on the edges, stirring halfway through for even cooking.
6. Once done, remove from the oven and serve immediately, garnished with additional rosemary if desired.

Servings and Timing

• Servings: 4-6
• Preparation time: 10 minutes
• Cook time: 40-45 minutes
• Total time: 50-55 minutes

Variations

• Add Vegetables: For added color and flavor, toss in other vegetables like bell peppers, carrots, or zucchini with the potatoes and onions before baking.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the oil mixture for a bit of heat.
• Cheesy Version: Sprinkle grated Parmesan or shredded cheddar cheese over the potatoes during the last 10 minutes of baking for a cheesy, crispy finish.
• Herb Variations: Use different fresh herbs like thyme, oregano, or parsley if rosemary isn’t your favorite.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes to crisp them up again, or reheat in a skillet on medium heat until warmed through.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold, red potatoes, or even sweet potatoes for a different flavor. Just keep in mind that cooking times may vary slightly depending on the type of potato used.

Can I make this recipe ahead of time?

Yes, you can prep the potatoes and onions in advance by tossing them in the oil mixture, then covering and refrigerating them for up to a few hours before baking.

Can I make this recipe with frozen potatoes?

It’s best to use fresh potatoes for the crispiness, but if using frozen, ensure they are thawed and drained well before following the recipe.

Is there a substitute for the onion soup mix?

If you don’t have onion soup mix, you can make your own by combining 1/4 cup dried onion flakes, 1 tablespoon onion powder, and a pinch of salt.

Can I use dried rosemary instead of fresh?

Yes, dried rosemary can be used instead of fresh. Just reduce the amount to about 1 teaspoon, as dried herbs tend to be more concentrated in flavor.

How do I make the potatoes even crispier?

To ensure maximum crispiness, make sure the potatoes are spread in a single layer on the baking sheet and that they’re not overcrowded. You can also flip them halfway through the baking process.

Can I use another oil besides canola and olive oil?

Yes, you can use vegetable oil, grapeseed oil, or avocado oil as a substitute for the canola oil and olive oil in this recipe.

What should I serve this dish with?

These oven-fried potatoes and onions pair well with nearly any protein, including roasted chicken, grilled steak, or a simple veggie burger.

Can I make these potatoes in an air fryer?

Yes, you can cook the potatoes in an air fryer. Set the air fryer to 375°F (190°C) and cook for 20-25 minutes, shaking the basket halfway through for even crisping.

How do I make this recipe vegan-friendly?

This recipe is already vegan as it does not contain any dairy or animal products.

Conclusion

Oven Fried Potatoes & Onions are the ultimate comfort food—crispy, savory, and packed with flavor. The combination of rosemary, garlic, and onion soup mix creates a fragrant and satisfying side dish that complements virtually any meal. Easy to make, versatile, and irresistibly delicious, this recipe is one you’ll want to keep around. Perfect for busy weeknights or holiday dinners, these oven-fried potatoes will become a go-to dish in your kitchen! Enjoy!

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