OVEN FRIED POTATOES & ONIONS
OVEN FRIED POTATOES & ONIONS
Introduction
Are you looking for a delicious and easy side dish that pairs perfectly with any meal? Look no further than oven-fried potatoes and onions. This recipe takes the classic combination of crispy potatoes and savory onions and gives it a healthy twist by baking instead of frying. The result is a dish that is both flavorful and guilt-free.
Whether you’re serving it alongside a juicy steak, a tender roast chicken, or even just as a snack on its own, these oven-fried potatoes and onions are sure to be a hit. The combination of crispy potatoes and caramelized onions creates a mouthwatering flavor that will have everyone coming back for seconds.
Why You’ll Love This Recipe
There are so many reasons to love this recipe. First and foremost, it’s incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a delicious side dish on the table in no time.
Another great thing about this recipe is that it’s versatile. You can easily customize it to suit your tastes by adding different herbs and spices or even some cheese for an extra kick of flavor. Plus, it’s a great way to use up any potatoes and onions you have on hand.
Not only is this dish delicious, but it’s also healthier than traditional fried potatoes. By baking them in the oven instead of frying them in oil, you can enjoy all the crispy goodness without the added calories.
Ingredients
To make oven-fried potatoes and onions, you’ll need the following ingredients:
– 4 large russet potatoes, peeled and cut into 1/2-inch cubes
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
Step-by-Step Instructions
Follow these simple steps to make oven-fried potatoes and onions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the potatoes, onions, olive oil, garlic powder, paprika, salt, and pepper. Toss until the potatoes and onions are evenly coated.
- Spread the potato and onion mixture in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until the potatoes are golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Pro tip: For extra crispy potatoes, flip them halfway through the cooking time.
Expert Tips for Success
Here are some expert tips to help you get the best results with your oven-fried potatoes and onions:
– Use a starchy potato like russet for the best texture and crispiness.
– Make sure to cut the potatoes into evenly sized cubes to ensure even cooking.
– Don’t overcrowd the baking sheet. Leave some space between the potatoes and onions to allow them to crisp up.
– If you like extra crispy potatoes, increase the oven temperature to 450°F (230°C) and cook for a few minutes longer.
Variations and Substitutions
While this recipe is delicious as is, there are plenty of ways to customize it to suit your tastes:
– Add some fresh herbs like rosemary or thyme for an extra burst of flavor.
– Sprinkle some grated Parmesan cheese over the potatoes during the last few minutes of baking for a cheesy twist.
– Swap out the olive oil for melted butter or bacon fat for a richer flavor.
– If you’re not a fan of onions, you can omit them or replace them with another vegetable like bell peppers or zucchini.
Serving Suggestions
Oven-fried potatoes and onions are incredibly versatile and can be served with a variety of dishes. Here are a few serving suggestions to get you started:
– Serve them alongside a juicy steak or a perfectly roasted chicken for a classic and satisfying meal.
– Pair them with a grilled burger and some fresh coleslaw for a delicious and comforting cookout feast.
– Enjoy them as a snack on their own with your favorite dipping sauce, like ketchup or aioli.
– Serve them as a side dish for breakfast or brunch with some scrambled eggs and bacon.
FAQs
Q: Can I make these oven-fried potatoes and onions ahead of time?
A: While these potatoes are best enjoyed straight from the oven, you can make them ahead of time and reheat them in the oven for a few minutes to crisp them up again.
Q: Can I use sweet potatoes instead of russet potatoes?
A: Absolutely! Sweet potatoes work great in this recipe and add a slightly sweet and nutty flavor to the dish.
Q: How do I store leftover oven-fried potatoes and onions?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or in a skillet over medium heat until warmed through.
Final Thoughts
Oven-fried potatoes and onions are a delicious and easy side dish that will elevate any meal. With their crispy exterior and tender interior, they are sure to be a crowd-pleaser. Whether you’re serving them with steak, chicken, or just enjoying them on their own, this recipe is a winner. So grab your potatoes and onions, preheat your oven, and get ready to enjoy a dish that is both comforting and flavorful.
We hope you enjoy making and eating these oven-fried potatoes and onions as much as we do. Don’t forget to share your experiences and any variations you try. Happy cooking!
OVEN FRIED POTATOES & ONIONS
Crispy oven-fried potatoes and savory onions baked to perfection with a mix of herbs and spices. This guilt-free side dish pairs well with any main course and is easy to make.
Ingredients
- 4 large russet potatoes, peeled and cut into 1/2-inch cubes
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Directions
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, combine the potatoes, onions, olive oil, garlic powder, paprika, salt, and pepper. Toss until the potatoes and onions are evenly coated.
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Spread the potato and onion mixture in a single layer on the prepared baking sheet.
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Bake for 25-30 minutes, or until the potatoes are golden brown and crispy.
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Remove from the oven and let cool for a few minutes before serving.
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Pro tip: For extra crispy potatoes, flip them halfway through the cooking time.