Oven Fried Potatoes & Onions
1. Preheat the oven to 425°F (220°C). Grab a large baking sheet and give it a good coat of non-stick spray or line it with parchment paper for even easier cleanup.
2. Toss the potato wedges and onion slices in a large bowl with the olive oil, making sure each piece is lightly coated. This is where all that flavorful magic begins!
3. Sprinkle in the smoked paprika, garlic powder, and a good pinch of salt and pepper. Mix everything until the potatoes and onions are evenly seasoned. I often use my hands here – it’s messy but fun!
4. Spread the potatoes and onions out in a single layer on the baking sheet. You want each piece to have its own little spot, so they get that irresistible crispy edge.
5. Slide the tray into the oven and let them bake for about 25-35 minutes. Halfway through, give them a gentle flip or a stir to ensure even browning.
6. Once they’re gorgeously golden and fork-tender, pull them out of the oven. If you’re feeling a little fancy, sprinkle over some chopped parsley for a pop of color.
Variations & Tips
– Want to elevate your potatoes & onions? Toss in some bell peppers or zucchini during the last 15 minutes of baking for an extra veggie twist.
– For a smoky kick, a pinch of cayenne pepper or chili flakes can work wonders.
– If you have leftovers, they make a fantastic topping for a breakfast hash the next morning – just crack an egg over the top and bake until the egg is to your liking.
– Meal prepping pro tip: Cut up the potatoes and onions ahead of time, store them in the fridge, and when it’s go-time, all you have to do is season and bake!
– For a smoky kick, a pinch of cayenne pepper or chili flakes can work wonders.
– If you have leftovers, they make a fantastic topping for a breakfast hash the next morning – just crack an egg over the top and bake until the egg is to your liking.
– Meal prepping pro tip: Cut up the potatoes and onions ahead of time, store them in the fridge, and when it’s go-time, all you have to do is season and bake!
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