There's nothing quite like the scent of crispy, golden potatoes and caramelized onions drifting from the oven. The edges are perfectly crisp, the centers are tender, and every bite is infused with savory, garlicky goodness that tastes just like comfort.

I grew up watching my grandmother make a version of this dish in her well-worn cast iron skillet, but when I discovered how simple it was to make a healthier, hands-off version in the oven, it quickly became a weeknight favorite. It’s cheap, filling, and hits the spot every time — especially alongside eggs, roasted meats, or even on its own.

Let’s dive into what makes this simple side dish so unforgettable.

Why You’ll Love This Oven Fried Potatoes & Onions

Get ready to meet your new go-to potato side. These oven-fried potatoes and onions are the definition of comfort food made easy.

First of all, they’re incredibly easy to make. No deep frying, no flipping batches on the stovetop. Just slice, toss, spread on a pan, and roast until golden and irresistible.

They’re also budget-friendly. Using just a handful of pantry staples — potatoes, onions, oil, and seasoning — this recipe delivers maximum flavor with minimal cost. Great for feeding a crowd without breaking the bank.

And the flavor payoff is huge. The potatoes roast to crispy perfection, while the onions caramelize into sweet, golden ribbons that melt in your mouth. The combo is nostalgic, hearty, and surprisingly elegant.

Versatility is another major win. Serve these up for breakfast with eggs, at lunch next to a sandwich, or as a dinner side with everything from grilled chicken to meatloaf. They even reheat beautifully, making them meal-prep approved.

Now let’s take a closer look at the simple ingredients that make this dish shine.

Ingredients Notes

The beauty of this recipe lies in its simplicity — just a few ingredients, treated well, come together for a deeply satisfying result.

Russet potatoes are my first choice here. Their starchy texture gives you that soft-on-the-inside, crispy-on-the-outside bite that’s so satisfying. If you prefer a firmer texture, Yukon Golds work beautifully too — they hold their shape better and offer a naturally buttery flavor.

Yellow onions add both flavor and moisture as they roast. As they soften and brown in the oven, they take on a sweet, slightly smoky quality that complements the earthiness of the potatoes perfectly. You can also try red onions for a slightly sharper flavor, or sweet onions for an extra mellow finish.

Olive oil is the key to getting that golden, fried-like exterior. You want enough to lightly coat everything, but not so much that it turns greasy. I go for extra virgin olive oil for richness, but any neutral oil (like canola or avocado oil) will do the trick.

Seasoning makes all the difference. A blend of salt, black pepper, garlic powder, and a touch of paprika creates a savory coating that browns beautifully. Feel free to add fresh herbs like rosemary or thyme, or a pinch of cayenne if you like heat.

You won’t need any fancy tools here — just a sharp knife, a large mixing bowl, and a sturdy sheet pan. A spatula is handy for flipping, and parchment paper helps with cleanup, but it’s totally optional.

How To Make This Oven Fried Potatoes & Onions

Making oven-fried potatoes and onions couldn’t be easier — and once you try it this way, you may never go back to the stovetop again.

Start by preheating your oven to 425°F. This high temperature is key to getting that crispy texture without drying out the insides. While the oven heats, wash and dry your potatoes thoroughly, then slice them into thin wedges or ¼-inch half moons. Uniform slices will help them cook evenly.

Next, slice your onions. I like to cut them into thin half rings so they weave through the potatoes and roast evenly. Too thick and they’ll stay crunchy; too thin and they might burn. Aim for somewhere in the middle — about ¼-inch slices.

Toss everything in a large bowl with olive oil, salt, pepper, garlic powder, and paprika. You want each piece to be lightly coated but not dripping. Don’t be afraid to use your hands — it helps distribute the seasoning more evenly.

Spread the mixture out in a single layer on a baking sheet. The key here is space. If your pan is overcrowded, the potatoes will steam instead of crisp. Use two pans if needed to make sure every piece has room to roast.

Roast in the oven for about 35-45 minutes, flipping once halfway through. You’ll know they’re ready when the potatoes are deeply golden and fork-tender, and the onions have turned a beautiful caramel brown around the edges.

Total time from start to finish is under an hour — most of it hands-off — and what comes out of the oven is pure crispy, savory perfection.

Storage Options

One of the best things about this recipe is how well it keeps, making it perfect for leftovers or meal prepping.

If you have extra, let the potatoes and onions cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to 4 days.

To freeze, spread cooled potatoes and onions on a baking sheet and freeze until solid. Then transfer them to a freezer-safe zip-top bag or container. They’ll keep for up to 2 months and can be reheated straight from frozen.

When it comes time to reheat, skip the microwave — it tends to make the potatoes soggy. Instead, reheat them in a 375°F oven or air fryer for 10-15 minutes until warmed through and crispy again.

Variations and Substitutions

This recipe is endlessly flexible, which is part of what makes it such a staple in my kitchen. Once you’ve nailed the basic method, feel free to get creative.

Want to add protein? Toss in some sliced smoked sausage or diced ham before roasting. It adds a hearty, one-pan meal vibe that’s great for dinner.

For a touch of sweetness, try adding sliced bell peppers or even sweet potatoes to the mix. The blend of caramelized onions, crispy russets, and soft, sweet peppers is absolutely irresistible.

Craving something cheesy? Sprinkle shredded cheddar or Parmesan over the top during the last 5 minutes of baking. The cheese melts into a bubbly, golden layer that takes the whole dish to another level.

If you’re watching your salt or oil intake, reduce the amounts slightly — just be sure to toss everything well so the flavor still comes through. You can also swap in avocado oil or use a spray for lighter coverage.

Herbs make a big impact too. Try tossing everything with chopped fresh rosemary before roasting, or finish with a handful of chopped parsley or green onions for a pop of freshness.

Don’t be afraid to experiment! Oven fried potatoes and onions are a forgiving canvas for all kinds of flavors. Once you’ve tried the classic version, you’ll want to put your own spin on it every time.