oven fried potatoes and onions

This crispy oven-fried potatoes and onions recipe transforms humble ingredients into an irresistible side dish that pairs perfectly with nearly any meal. The contrast between the golden, crispy exterior and fluffy interior creates potato perfection that will have everyone reaching for seconds.

I first made these potatoes when looking for a healthier alternative to traditional pan-fried potatoes. My family now requests them weekly, especially my youngest who calls them "crispy potato magic."

Ingredients

• Red potatoes: Their waxy texture holds shape well during parboiling and creates the perfect crispy exterior
• Kosher salt: Essential for properly seasoning the potatoes during the parboiling stage
• Extra virgin olive oil: Creates that beautiful golden crust look for a good quality oil for best flavor
• Garlic: Fresh minced cloves infuse the oil and potatoes with aromatic flavor
• White onion: Becomes deliciously caramelized during roasting choose firm onions with tight skin
• Chopped chives: Adds a fresh pop of color and mild onion flavor at the end
• Flaky salt: Provides that perfect finishing touch with crunchy texture and enhanced flavor
• Freshly cracked black pepper: Always crack pepper fresh for maximum flavor impact

Step-by-Step Instructions

Prepare the oven:

Heat your oven to exactly 400°F. This specific temperature creates the perfect environment for crisping the potatoes while ensuring the interiors become tender and fluffy. Allow at least 15 minutes for most ovens to properly preheat.

Parboil the potatoes:

Quarter the red potatoes into even sizes to ensure uniform cooking. Place them in a pot and add enough cold water to cover them by about an inch. Add the kosher salt to the water and stir to dissolve. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat and drain thoroughly. This quick parboil helps remove excess starch and begins the cooking process for fluffy interiors.

Prepare the baking sheet:

While potatoes are coming to a boil, add olive oil and minced garlic to your rimmed baking sheet. Place in the preheating oven for 5 to 7 minutes. This step is crucial as it heats the oil and infuses it with garlic flavor while ensuring the potatoes start sizzling immediately upon contact, promoting better crisping.

First roasting stage:

Carefully remove the hot pan from oven using good oven mitts. Arrange parboiled potatoes in a single layer with a cut side facing down. Avoid any overlapping which would create steam instead of crispness. Return to oven and roast for 30 to 35 minutes until the bottoms develop a beautiful golden brown crust.

Add onions and flip:

Remove pan from oven and flip potatoes so the other cut side faces down. Sprinkle the thinly sliced onions evenly across the potatoes. This timing allows the potatoes to develop crispness before the onions can burn. Return to the oven for another 20 to 30 minutes.

Final touches:

Once potatoes are thoroughly crispy and onions have caramelized to a golden sweetness, remove from oven. Immediately sprinkle with the flaky sea salt, freshly cracked pepper, and chopped chives while still hot. The residual heat will help release the aromatics from the seasonings.

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The garlic is truly my secret weapon in this recipe. I once accidentally doubled the amount called for, and my family loved it so much that I now always use at least four large cloves. The way the garlic infuses the oil before the potatoes even hit the pan creates an incredible depth of flavor you simply cannot achieve by adding it later.

Make-Ahead Options

You can parboil the potatoes up to one day in advance and store them in the refrigerator. Just be sure to bring them to room temperature before roasting. Alternatively, complete the first roasting stage, then cool and refrigerate. Finish with the onions and second roasting just before serving. This makes them perfect for holiday meal planning when oven space and timing are crucial.

Troubleshooting Tips

If your potatoes aren't crisping properly, your oven may run cool. Try increasing the temperature by 25 degrees. Also ensure you're not overcrowding the pan, which creates steam instead of crispness. For extra insurance against sticking, you can line your baking sheet with parchment paper, though you may sacrifice a small amount of crispiness on the bottom.

Flavor Variations

Create a Mediterranean version by adding rosemary, thyme and lemon zest in the last five minutes of cooking. For a spicy twist, mix paprika, cayenne and garlic powder with the oil before roasting. You can also transform this into a complete meal by adding diced bell peppers and sprinkling with grated Parmesan cheese during the last ten minutes of cooking time.

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These potatoes have truly become a staple at our family dinners and are always a crowd-pleaser!

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, any waxy or starchy potato such as Yukon Gold or Russets would work well, but red potatoes hold their shape better when roasted.

→ How do I prevent the onions from burning?

Add the onions midway through roasting and stir occasionally to ensure they caramelize without burning.

→ Can I skip pre-boiling the potatoes?

Pre-boiling helps achieve a tender interior while roasting results in a crispy outside. Skipping this step may result in uneven cooking.

→ Can I make this dish vegan?

The dish is already vegan-friendly as written, using olive oil and plant-based ingredients.

→ What other seasonings can I add?

You can try smoked paprika, dried rosemary, or a pinch of cayenne pepper to add more depth of flavor.