Crispy Oven Fried Potatoes and Onions: Your Ultimate Guide to a Perfect Side Dish

If you crave deliciously crispy potatoes without the mess and hassle of deep-frying, these oven-fried potatoes and onions are an absolute game-changer. Infused with rich flavor from perfectly tender onions and aromatic garlic, they make for an incredibly simple yet satisfying side dish that will quickly become a family favorite. Get ready to enjoy that coveted golden-brown crispiness, all achieved effortlessly in your oven!

About This Oven Fried Potatoes and Onions Recipe

This delightful recipe for crispy oven-fried potatoes and onions was born from a simple TikTok video that captured my attention. The visual of perfectly golden, crunchy potatoes complemented by tender, caramelized onions, finished with fresh chives and flaky sea salt, was enough to make my mouth water instantly.

While the traditional method often involves stovetop frying, I’ve always found that process a bit challenging. Hot oil splashes and the risk of burning anything I try to pan-fry led me on a mission to find a safer, yet equally delicious, alternative. That’s when I discovered the magic of making these “fried” potatoes right in the oven!

And I must say, this technique has yielded what I believe to be one of the best potato recipes on my site. The secret lies in a few key steps: first, the potatoes are seasoned and parboiled, infusing them with flavor from the inside out and beginning the starch reduction process for ultimate crispiness. Next, preheating the oil directly in the baking pan before adding the potatoes ensures an immediate sizzle and a superior crunch. Finally, adding sliced onions during the latter half of baking allows them to soften and sweeten, creating a harmonious blend of textures and tastes.

The result is a batch of potatoes that are wonderfully crispy on the outside, fluffy on the inside, and bursting with savory-sweet onion flavor. It’s a fuss-free way to achieve that sought-after “fried” texture with minimal effort and maximum deliciousness. I truly believe there’s no better, simpler, or safer way to achieve this classic side dish, and I stand by that wholeheartedly!

Essential Ingredients

To create this irresistible side dish, you’ll need just a few simple ingredients, most of which you likely already have in your pantry:

• Potatoes: I typically opt for red potatoes because they hold their shape well and develop a fantastic crisp exterior. However, Yukon gold potatoes are another excellent choice, offering a slightly creamier texture inside. No need to peel them; the skin adds texture and nutrients!
• Oil: A good quality oil is crucial for achieving that crispy “fried” texture. Extra virgin olive oil is my go-to for its flavor, but canola oil or vegetable oil also work beautifully.
• Garlic: Freshly minced garlic is always best for a potent aroma and flavor. For convenience, I often keep pre-minced garlic on hand, but mincing cloves from a whole head of garlic will certainly elevate the taste.
• Onion: The star alongside the potatoes! Any onion variety you love will work, but white or yellow onions tend to caramelize beautifully and offer a classic sweet and sharp flavor profile.
• Chives: These fresh, delicate herbs are added at the very end to provide a bright, oniony finish and a pop of color. Don’t skip them if you can help it!
• Salt: Seasoning is key at multiple stages. Kosher fine salt is ideal for parboiling the potatoes, ensuring they absorb flavor. For an exquisite finish and delightful texture, a sprinkle of big flaky sea salt once the dish is cooked is highly recommended.
• Black Pepper: Freshly cracked black pepper adds a subtle warmth and aromatic depth, balancing the other flavors beautifully.

Kitchen Equipment You’ll Need

Before you begin, gather these essential kitchen tools to make the process smooth and enjoyable:

• Chef’s Knife and Cutting Board: Indispensable for safely and efficiently preparing your potatoes and onions.
• Large Saucepan or Dutch Oven: You’ll need this for parboiling the potatoes. A pot large enough to comfortably hold the potatoes and water is key.
• Rimmed Half Sheet Baking Pan or 9×13-inch Baking Dish: This is where the magic happens in the oven. I highly recommend using a metal pan over ceramic or glass, as metal conducts heat more efficiently and consistently, leading to better crisping.
• Oven Mitts: For safely handling the hot pan with preheated oil.
• Spatula or Tongs: For flipping the potatoes during roasting and stirring the onions.

How to Make the Best Oven Fried Potatoes and Onions

Follow these simple steps to achieve perfectly crispy, flavorful oven-fried potatoes and onions:

1. Prepare the Potatoes (Parboil)

Begin by preheating your oven to 400˚F (200˚C). Next, wash your potatoes thoroughly and cut them into quarters or similarly sized chunks. The goal is for them to be roughly equal in size for even cooking. Place the cut potatoes into a large pot and cover them with water. Season the water generously with kosher fine salt. Bring the pot to a rolling boil over high heat. Once the water reaches a full boil, immediately remove it from the heat, drain the potatoes thoroughly, and set them aside. This parboiling step is crucial for achieving that desired crispiness.

2. Preheat Oil and Pan

While your potatoes are parboiling, add the olive oil (or your chosen oil) and minced garlic to your rimmed baking sheet or baking dish. Place this pan into the preheated oven for about 5 to 7 minutes. This step is vital – allowing the oil and pan to get screaming hot before the potatoes go in ensures an instant crisping effect when the potatoes are added.

3. First Roast: Potatoes

Carefully remove the hot pan with oil from the oven. Add the drained potatoes to the pan, arranging them in a single, even layer with a cut side down. Try to avoid any overlapping, as this can lead to steaming rather than crisping. Roast the potatoes for 30 to 35 minutes, or until the bottoms are beautifully golden brown and crispy. Once done, remove the pan from the oven and carefully flip each potato to expose the other cut side. Resist the urge to stir too much – fewer turns mean more crispiness!

4. Second Roast: Onions and Finish

After flipping the potatoes, sprinkle the thinly sliced onions evenly over them. Return the pan to the oven and roast for another 20 to 30 minutes. Keep an eye on them during this stage; you may need to stir the mixture occasionally (every 10 minutes or so) to prevent the onions from burning and ensure even caramelization. The potatoes should be uniformly golden brown and wonderfully crispy. Once cooked, remove the pan from the oven, transfer the potatoes and onions to a serving platter, and immediately finish with a generous sprinkle of flaky sea salt, freshly cracked black pepper, and chopped chives. Serve warm and enjoy!

Pro Tips for Perfectly Crispy Potatoes

Achieving restaurant-quality crispy potatoes in your home oven is entirely possible with these expert tips:

• Uniform Potato Size: This is key! Cut all your potatoes into roughly the same size and shape. This ensures they cook evenly, preventing some pieces from being undercooked while others are perfectly crispy. Aim for 1-inch to 1.5-inch chunks.
• Don’t Overcrowd the Pan: Give your potatoes room to breathe! Using a baking sheet that is large enough to spread the potatoes in a single, even layer without much overlap is crucial. If the pan is too crowded, the potatoes will steam instead of roast and crisp, leading to a soggy texture. Use two pans if necessary!
• Pat Potatoes Dry: After parboiling and draining, gently pat the potatoes dry with a clean kitchen towel or paper towels. Removing excess moisture is a vital step for maximum crispiness, as moisture inhibits browning.
• Turn the Potatoes Only Once: Resist the urge to constantly stir or flip the potatoes. You want them to develop a deep golden-brown crust undisturbed. Flipping them only once (halfway through the potato-only roasting time) allows for optimal contact with the hot pan and oil, resulting in the best crispiness.
• Handle Hot Oil with Care: Always be extremely cautious when handling the hot pan with preheated oil. Use reliable oven mitts, move slowly and deliberately, and ensure children and pets are kept away from the kitchen area to prevent splashes or burns.
• Consider Parchment Paper: While not strictly necessary with a good metal baking sheet and preheated oil, lining your pan with parchment paper can make cleanup easier and further prevent sticking.

Flavorful Variations and Add-Ins

While delicious as is, this recipe is incredibly versatile and can be customized to your taste preferences:

• Experiment with Onion Types: Don’t limit yourself to white onions! Yellow onion, red onion (which adds a beautiful color and slightly sharper flavor), sweet onion, or even delicate shallots can all be used for different flavor nuances.
• Spice It Up: After parboiling the potatoes and before adding them to the hot oil, toss them with 1 to 2 teaspoons of your favorite spice blend. Great options include taco seasoning, a smoky BBQ rub, or a simple mix of 1/2 teaspoon each of garlic powder, paprika, and chili powder for an extra kick.
• Herbaceous Additions: For an aromatic twist, sprinkle fresh rosemary, thyme, or oregano (chopped) over the potatoes and onions during the last 10-15 minutes of roasting.
• Cheesy Finish: A light sprinkle of grated Parmesan cheese during the last 5-10 minutes of baking will add a savory, salty crust.
• Sweet & Spicy Glaze: Drizzle a touch of balsamic glaze or a honey-sriracha mixture over the cooked potatoes and onions just before serving for an exciting flavor contrast.
• Bell Peppers: Add thinly sliced bell peppers (any color) along with the onions for extra color and a mild, sweet flavor.

More delicious side dishes to try: Smoky Charred Corn | Oven Roasted Potatoes and Carrots | Crispy Brussels Sprouts | Sweet Potato Souffle

Frequently Asked Questions

Do these potatoes really get crispy in the oven?

Absolutely, they do! This method truly delivers exceptional crispiness, rivaling potatoes fried in a skillet. The key lies in a combination of techniques: parboiling to remove excess starch, preheating the oil and pan to ensure immediate high-heat contact, and not overcrowding the baking sheet. The oven provides consistent, all-around heat that helps develop a beautiful, golden-brown crust without the constant attention and oil splashes associated with stovetop frying. Plus, it’s generally much less messy!

Is it better to boil potatoes before roasting?

Yes, parboiling is a game-changer for oven-fried potatoes. This crucial step accomplishes two important things: first, it partially cooks the interior of the potato, ensuring it’s tender and fluffy once roasted. Second, and perhaps more importantly, it helps to wash away some of the surface starches. Excess starch can create a gummy texture and hinder crisping. By parboiling, you create a more porous surface that’s perfect for developing that irresistible crispy crust when it hits the hot oil in the oven. While you can technically skip this step, you will likely find your potatoes less consistently crispy on the exterior.

Why won’t my oven fried potatoes get crispy?

If your potatoes aren’t achieving the desired crispiness, a few common culprits could be at play:

1. Skipping Parboiling: As mentioned, parboiling is essential. Without it, the excess surface starch can prevent proper browning and crisping.
2. Overcrowding the Pan: This is one of the most frequent mistakes. If potatoes are piled too high or touching too much, they release steam, which gets trapped in the pan. This steaming effect prevents the dry heat needed for crisping, resulting in soggy potatoes. Always spread them in a single, even layer.
3. Insufficient Oil/Preheating: The oil needs to be hot enough to immediately start frying the potato surface. Ensure your oil and pan are thoroughly preheated in the oven before adding the potatoes.
4. Not Drying Potatoes: Even after parboiling, residual water on the potatoes can inhibit crisping. Pat them dry before adding them to the hot oil.
5. Opening the Oven Too Frequently: Each time you open the oven door, the temperature drops significantly, extending cooking time and making it harder for potatoes to crisp up.

Can you freeze oven fried potatoes?

While you can technically freeze cooked potatoes, I generally do not recommend freezing this specific recipe. The freezing and thawing process tends to compromise the prized crispy texture, often leaving the potatoes a bit mushy, even after reheating. For the best taste and texture, these oven-fried potatoes and onions are truly at their peak when served hot and fresh directly from the oven. If you have leftovers, they are best enjoyed within a few days from the refrigerator (see storage instructions below).

What kind of potatoes should I use?

My top recommendation for this recipe is small red potatoes. They have a waxy texture that holds up well during parboiling and roasting, resulting in a firm yet creamy interior and a robust crispy exterior. Yukon gold potatoes are another fantastic choice, offering a slightly softer, buttery texture. If using Yukon golds, keep a closer eye on them during the roasting process, as they might cook a bit faster than red potatoes. You might need to reduce the total cooking time by approximately 10 to 15 minutes, depending on their size. Russet potatoes can also work, but their starchier nature means you’ll definitely want to ensure thorough parboiling and drying for crispiness.

Need more inspiration for recipes to serve with your main dish? Check out my side dishes recipe page!

What to Serve with Oven Fried Potatoes and Onions

These crispy oven-fried potatoes and onions are an incredibly versatile side dish that pairs wonderfully with almost any main course. Their savory, slightly sweet flavor and delightful texture complement a wide range of proteins and cuisines, making them an instant family favorite for weeknight dinners and special occasions alike.

Here are some delicious main dish ideas to serve alongside your oven-fried potatoes and onions:

• Pork Dishes: Whether it’s a tender Air Fryer Bacon Wrapped Pork Loin for a quick and flavorful meal, or a succulent Smoked Pork Loin seasoned with a rich dry rub, the savory notes of pork are a perfect match.
• Steak Dinners: Nothing beats the classic combination of steak and potatoes. Pair them with a perfectly seared Cast Iron Seared Strip Steak, a juicy Grilled New York Strip Steak, or an elegant Pan Seared Filet Mignon with Red Wine Sauce for an elevated meal. For a truly luxurious experience, serve them with Roasted Beef Tenderloin and a creamy horseradish sauce.
• Chicken Dishes: From a simple Roasted Chicken with Wine and Herbs that can be enjoyed any night, to a flavorful Smoked Whole Chicken rubbed with a delicious BBQ Chicken Rub, these potatoes elevate any chicken meal.
• Burgers: Forget standard fries! These crunchy oven-fried potatoes make a superior accompaniment to juicy burgers, like crispy Turkey Smash Burgers.
• Eggs and Breakfast Meats: Don’t limit these to dinner! They are fantastic as a hearty side for breakfast or brunch, accompanying scrambled eggs, fried eggs, bacon, or sausage.
• Roast Dinners: They’re a natural fit for any traditional roast, whether it’s beef, lamb, or poultry, absorbing the delicious pan drippings.

With their ability to complement so many dishes, these oven-fried potatoes and onions are a reliable and delicious choice for any meal.

How to Store and Reheat Leftovers

While these potatoes are best enjoyed fresh, you can certainly save and reheat any leftovers:

• Storage: Allow the potatoes to cool completely to room temperature before storing. Transfer them to an airtight container and place them in the refrigerator. They will keep well for up to five days.
• Reheating: To restore as much of their crispiness as possible, I highly recommend reheating them in the oven or an air fryer. Spread the leftover potatoes and onions in a single layer on a baking sheet. Cook in a preheated oven at 375˚F (190˚C) for 10-15 minutes, or until thoroughly warmed through and re-crisped to your liking. An air fryer at 350°F (175°C) for 5-8 minutes is also a fantastic option for quick re-crisping. While you can microwave them, be aware that they will lose their crispy texture and become softer.

More Delicious Potato Recipes to Explore

If you’re a potato lover, there’s always a new way to enjoy this versatile vegetable. Here are some more fantastic potato recipes to add to your repertoire:

• Creamy Mashed Potato Fritters: These delightful mashed potato fritters offer a crunchy exterior and a soft, fluffy interior, making them a unique and comforting side dish for any meal.
• Crispy Fried Mexican Potatoes: For a bold and zesty twist, try these fried Mexican potatoes. They’re packed with vibrant flavors and offer a different kind of delicious crispiness.
• Easy Instant Pot Mashed Potatoes: Say goodbye to long boiling times! Learn how incredibly easy it is to make perfect, fluffy instant pot mashed potatoes with minimal effort and cleanup.
• Holiday Side Dish Inspiration: Planning a festive feast? Explore our comprehensive round-up of Christmas side dishes for even more potato (and other vegetable) ideas perfect for special occasions.

We love hearing from you! If you try this oven-fried potatoes and onions recipe, please consider leaving a star rating on the recipe card below and/or sharing your thoughts in the comments section. Your feedback helps other home cooks, and I always make time to respond to every comment.

Don’t hesitate to drop any questions you might have below as well!

And if you snap a photo of your culinary creation, be sure to tag me on Instagram! It brings me so much joy to see these recipes come to life in your kitchens – it truly means the world to me!

Oven Fried Potatoes and Onions

Made in the oven, these crispy potatoes with onions and chives are an instant family favorite!

Prep Time:
10 minutes mins

Cook Time:
1 hour hr 20 minutes mins

Total Time:
1 hour hr 30 minutes mins

Servings:
4

5 from 1 vote

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Equipment

• 8-Inch Chef’s Knife
• Utility Cutting Board
• Large Saucepan
• Half Sheet Pan

Ingredients

• 1 1/2 lbs red potatoes
• 1 1/2 tsp kosher fine salt
• 1 Tbsp extra virgin olive oil you can also use vegetable or canola oil
• 4 cloves garlic minced
• 1 white onion thinly sliced
• 2 tsp chopped chives
• 1 tsp flaky salt
• 1/2 tsp freshly cracked black pepper

Instructions

• Preheat oven to 400˚F (200˚C).
• Cut the potatoes into quarters (or similar 1-1.5 inch chunks). Add to a large pot and cover with enough water. Add kosher salt to the water and stir well. Bring to a rolling boil over high heat.
• Once the water begins to boil rapidly, remove the pot from heat, drain the potatoes thoroughly, and set them aside. You can optionally pat them dry for extra crispiness.
• While the potatoes are parboiling, add the olive oil and minced garlic to a rimmed baking sheet or baking dish. Place this pan in the preheated oven for about 5 to 7 minutes to get the oil and pan very hot.
• Carefully remove the hot pan from the oven. Add the parboiled potatoes to the pan in a single, even layer, cut side down, making sure to avoid any overlap.
• Roast for 30 to 35 minutes, or until the bottom side of the potatoes is golden brown and crispy. Remove the pan from the oven and carefully flip each potato so the other cut side is down. Sprinkle the thinly sliced onions evenly on top of the potatoes.
• Return the pan to the oven and roast for another 20 to 30 minutes, or until the potatoes are crispy all over and the onions are tender and slightly caramelized. You may need to stir the mixture occasionally (every 10 minutes) during this stage to prevent the onions from burning.
• Remove from the oven and immediately top with flaky sea salt, freshly cracked black pepper, and chopped chives. Serve warm and enjoy!

Video

Nutrition

Calories: 166kcal |
Carbohydrates: 31g |
Protein: 4g |
Fat: 4g |
Saturated Fat: 1g |
Polyunsaturated Fat: 0.5g |
Monounsaturated Fat: 3g |
Sodium: 1486mg |
Potassium: 828mg |
Fiber: 3g |
Sugar: 3g |
Vitamin A: 34IU |
Vitamin C: 18mg |
Calcium: 30mg |
Iron: 1mg

Calories:
166kcal

Category:
Side Dish