Description
Crispy, golden-brown oven-fried potatoes and onions, perfectly seasoned with herbs and spices. A simple and delicious side dish that’s sure to become a family favorite!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 large yellow onion, thinly sliced
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon cayenne pepper (optional, for a little kick!)
- Salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Peel potatoes and cut into 1-inch chunks. Thinly slice the onion.
- In a large bowl, combine potatoes and onions.
- Drizzle with olive oil, then add garlic powder, onion powder, smoked paprika, thyme, rosemary, and cayenne pepper (if using).
- Season generously with salt and pepper. Toss until evenly coated.
- Line a large baking sheet with parchment paper. Spread the potatoes and onions in a single layer.
- Bake for 30 minutes.
- Flip the potatoes and onions with a spatula.
- Continue baking for another 20-30 minutes, or until potatoes are tender and golden brown and onions are caramelized.
- If using Parmesan cheese, sprinkle it over the potatoes and onions during the last 5 minutes of baking.
- Garnish with fresh chopped parsley.
- Serve immediately.
Notes
- Yukon Gold potatoes are recommended for their creamy texture.
- Don’t overcrowd the baking sheet for optimal crispiness. Use two baking sheets if needed.
- Adjust seasoning to your preference.
- For spicier potatoes, add 1/2 teaspoon of red pepper flakes to the spice mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or skillet.
- If the onions are browning too quickly, you can add a little bit of water to the baking sheet to prevent them from burning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes