There's something magical about the way potatoes and onions transform in the oven—crispy edges, tender centers, and a deep, savory aroma that fills the whole kitchen. These Oven Fried Potatoes & Onions hit that perfect balance of crunchy and caramelized, with just the right touch of seasoning to make every bite unforgettable.

I started making this dish years ago as a side for weeknight dinners, but it quickly became the star of the table. It's budget-friendly, incredibly easy, and endlessly customizable—ideal for busy families or anyone craving that down-home comfort with a little less fuss.

Whether you're serving it with eggs for breakfast or alongside roasted chicken for dinner, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love These Oven Fried Potatoes & Onions

Get ready to fall in love with your new go-to potato side dish. These Oven Fried Potatoes & Onions bring all the flavor and crunch of skillet-fried potatoes—without the mess or constant babysitting.

First, let’s talk ease. This recipe comes together with just a handful of pantry staples and minimal prep time. A few minutes of chopping and tossing, and the oven does the rest.

They’re also incredibly budget-friendly. Potatoes and onions are some of the most affordable ingredients out there, which makes this dish perfect when you need something hearty that won’t break the bank.

The texture is a major highlight—crispy, golden edges with a soft, fluffy interior. Roasting them on high heat in a single layer gives you all the crunch you’d expect from pan-frying, with a whole lot less oil.

And don’t underestimate the versatility. You can spice them up with paprika, toss in some bell peppers, or finish them with fresh herbs or shredded cheese. They work just as well for breakfast as they do for dinner.

If you’ve been looking for that perfect comfort-food side dish that’s simple, satisfying, and totally addictive, keep reading—you’re going to want to make this one again and again.

Ingredients Notes

The beauty of these Oven Fried Potatoes & Onions lies in how a few simple ingredients come together to create something so flavorful and satisfying. Let’s break down what makes each one special.

Russet potatoes are my top choice for this recipe. Their starchy texture helps them crisp up beautifully in the oven, especially when cut into smaller wedges or cubes. If you prefer a creamier texture, Yukon Golds are a great alternative—but you’ll lose a bit of that signature crunch.

Yellow onions bring a deep, caramelized sweetness as they roast alongside the potatoes. They soften and brown at the edges, creating that irresistible mix of crispy and tender in every bite. Red onions will work too, offering a slightly milder, sweeter taste.

Olive oil is essential for getting that golden-brown finish. You’ll want to toss the potatoes and onions generously so every piece is lightly coated—this is what gives them that fried feel without a frying pan. You can also use avocado oil or vegetable oil if preferred.

Seasonings are where you can have some fun. I typically stick to garlic powder, paprika, salt, and black pepper, but this dish welcomes experimentation. Add cayenne for heat, rosemary for an herby note, or even smoked paprika for a deeper flavor.

You won’t need much in terms of special equipment—just a large baking sheet and a good sharp knife. If you have a cast iron sheet pan, even better—it holds heat well and helps build that extra layer of crisp.

How To Make These Oven Fried Potatoes & Onions

Creating this flavorful, crispy dish is surprisingly simple. With just a few basic steps, you’ll be on your way to golden perfection.

Start by preheating your oven to 425°F. This high temperature is key to developing those crispy edges. While the oven heats, scrub your potatoes and peel your onions. Cut both into bite-sized chunks or thin wedges, depending on your texture preference.

Place the chopped potatoes and onions into a large mixing bowl. Drizzle with olive oil, and then sprinkle your seasonings evenly across the top. Toss everything thoroughly, making sure every piece is coated with oil and spices. This step is crucial for even browning.

Spread the mixture onto a parchment-lined baking sheet. Be sure not to overcrowd the pan—space allows the heat to circulate and helps everything crisp up. If you're cooking a large batch, use two pans and rotate them halfway through cooking.

Roast in the oven for about 35–45 minutes, flipping the potatoes and onions about halfway through. Look for golden-brown edges and a fork-tender center. Some onions may get deeply caramelized and even slightly charred—that’s the good stuff.

Once everything is roasted to your liking, remove the pan from the oven and let it cool for a few minutes. This resting time helps the edges firm up even more and makes serving easier. Total cook and prep time is under an hour—perfect for weeknight meals or lazy weekend brunches.

Storage Options

Leftovers? Lucky you. These oven-fried potatoes and onions store beautifully and reheat like a dream.

For short-term storage, transfer any cooled leftovers to an airtight container and keep them in the refrigerator. They’ll stay fresh for up to 4 days.

If you’d like to store them longer, you can freeze the cooked potatoes and onions in a freezer-safe container or zip-top bag. Just make sure they’ve cooled completely first. They’ll keep well in the freezer for up to 2 months.

When it’s time to reheat, skip the microwave if you can—while convenient, it softens the crispiness. Instead, spread the leftovers on a baking sheet and warm them in a 375°F oven for about 10–15 minutes, or until heated through and crispy again.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Whether you’re out of an ingredient or just want to switch things up, there are plenty of ways to make it your own.

If you’re looking for extra flavor, try adding sliced bell peppers or mushrooms to the mix. They roast beautifully and bring new textures and sweetness to the dish.

For a heartier version, toss in some crumbled cooked bacon or even pre-cooked sausage slices before baking. This instantly turns your side dish into a one-pan breakfast or dinner option.

If you need a lower-carb option, swap out half the potatoes for turnips or cauliflower florets. They roast nicely and give you a similar texture with fewer carbs.

To make it vegan-friendly, no changes are needed! This dish is naturally plant-based—just be mindful of your seasonings if you decide to add any packaged flavor boosters.

Want a little indulgence? Sprinkle the finished dish with shredded cheddar cheese or a drizzle of garlic aioli before serving. It’s decadent, yes—but oh-so-worth-it.

Whatever direction you take it, don’t be afraid to get creative. This recipe is meant to flex with your cravings, your pantry, and your personal taste.