If you love crispy potatoes, these oven fried potatoes and onions are the easiest way to satisfy your craving. The addition of onions makes them even more flavorful. They are perfect for a simple, tasty side dish, and you don’t even have to fry them!
about these oven fried potatoes and onions
I randomly saw a TikTok video about fried potatoes and onions some time ago, and that is exactly what led me to make this recipe.
The crispy crunchy potatoes and tender onions topped with chives and flaky sea salt had my mouth watering from the moment I saw them appear on my phone.
Of course, when I went to make them, I waffled. Primarily because I tend to burn myself whenever I fry anything on the stovetop. As much as I LOVE fried foods, they can be a little dangerous when I’m around.
So I was determined to find a way to make them crispy and golden brown without a cast iron skillet… I found a way to make them in the oven.
I am proud to say, this is probably my best potato recipe on the site. The potatoes are seasoned with salt when they are parboiled, giving them the infusion of flavor they need. By preheating the oil before adding the potatoes, they get extra crunchy in the oven. Finally, topping them off with tender onions add a burst of sharp and sweet flavor.
There’s really no better way to make potatoes, and I stand by that statement wholeheartedly.
potatoes. I prefer to use red potatoes, but you could also use Yukon gold potatoes in this recipe. You don’t even have to peel the potatoes!
oil. Olive oil, canola oil, or vegetable oil work in this recipe. I use extra virgin olive oil.
garlic. minced garlic is something I have on hand at all times, for ease of use. You can also buy a whole head of garlic and mince the cloves yourself.
onion. Use your favorite type of onion! I usually go with white onion, but yellow onion is another favorite of mine.
chives. Freshly chopped chives bring a big hit of flavor at the end!
salt. I highly recommend using kosher fine salt for parboiling the potatoes. To finish the dish, big flaky sea salt is the best.
this recipe’s must haves
here’s how to make easy fried potatoes and onions
Cut the potatoes into quarters. Add potatoes to a large pot and cover with water. Season well with salt.
Bring to a boil. Once boiling, remove from heat and drain the potatoes. Set potatoes aside.
While the water is coming to a boil, add oil to a rimmed baking sheet or baking dish with the garlic. Place in the oven to get hot, about 5 to 7 minutes.
Remove preheated oil from the oven. Add potatoes in the pan in an even layer cut-side down (either side is fine, you’ll flip them in a bit), avoiding any overlap.
Roast for 30 to 35 minutes, until crispy and golden brown on the bottom.
Remove pan from the oven and flip the potatoes to the other cut side.
Sprinkle sliced onions on top of the potatoes.
Roast for another 25 to 30 minutes, until the potatoes are golden brown. Stir occasionally to make sure the onions do not burn. Remove potatoes and onions from the pan to a serving platter.
Top with flaky sea salt and chives. Serve warm.
tips and tricks
equal sized potatoes. Be sure to cut the potatoes into roughly the same size so they cook evenly.
don’t overcrowd the pan. Make sure that you are using a large enough pan to cook the potatoes. You want the to all fit in a single layer, without much overlap.
turn the potatoes once. Don’t stir the potatoes too much. You want them to cook undisturbed in the oil to get them as crispy as possible!
be careful with the pan! Note that the oil is HOT in that pan. So anytime you are removing it from the oven, be very careful not to move it around to much as the oil may splash up out of the pan. I recommend using oven mitts and moving slow with the pan in hand. Make sure kids and pets are out of the kitchen!
use a different onion type. I find that any onion type works with this recipe! I personally prefer white onion, but yellow onion, red onion, sweet onion and even shallots work.
use a spice mix. Easily customize the flavor by adding a spice mix to the potatoes after parboiling them! You can toss them with about 1 to 2 tsp of your favorite spice mix to add more flavor. I personally like to use taco seasoning or even a bbq rub! You could even just add a 1/2 teaspoon of garlic powder, paprika, and/or chili powder for a little added flavor.
do these really get crispy in the oven?
Yes, they really do! It’s just like frying them in a skillet, but the oven does the work for you and I find that, overall, it’s a lot less messy (and less of a risk of burning yourself with hot oil!). This method guarantees super crispy potatoes and tender onions..
is it better to boil potatoes before frying?
This step is what sets this recipe apart from others. Parboiling potatoes allows some of the starchiness to cook off in the boiling water. This helps them get even more crispy.
If you don’t like to boil your potatoes first, you can technically skip this step. However, you may not get the crispiest potatoes if you do so.
why won’t my fried potatoes get crispy?
If your potatoes are not getting crispy, there could be a few things happening.
First, you didn’t parboil them first. If you don’t parboil them, they will not get as crispy on the exterior when baking.
Second, you could be overcrowding the pan. If the potatoes are not in a single layer with a little room between them, they will end up steaming instead of frying in the pan.
can you freeze them?
While you can technically freeze fried potatoes, you do run the risk of losing the crispiness of the potatoes, even if you are reheating them in the oven or air fryer. I do not recommend freezing them. This recipe should be served hot out of the oven for the best taste and texture.
what kind of potatoes should I use?
I personally like to use the small red potatoes for this recipe, but you could also use Yukon gold! Yukon gold potatoes are a bit softer. I recommend keeping a close eye on them as the cooking time may need to be lessened, depending on the size of the potatoes. You may need to reduce the cooking time by about 10 to 15 minutes total.
Need more inspiration for recipes to serve with your main dish? Check out my side dishes recipe page!
what to serve with oven fried potatoes and onions
This side dish is an instant family favorite, because it goes with any main dish you can think of. From pork to steak, chicken to fish, an easy side dish like this one can be made for any occasion.
If you are looking for some main dishes to serve with this recipe, here are some ideas:
Air fryer bacon wrapped pork loin is a simple and quick recipe that delivers on the pork flavor.
Smoked pork loin with a rich and smoky dry rub is tender and juicy.
For an elevated meal, splurge on roasted beef tenderloin served with a creamy horseradish sauce.
These crunchy potatoes are even better than fries, so pair them with crispy turkey smash burgers!
how to store and reheat
Store. Cool potatoes completely and store in an airtight container. Leftovers will keep in the refrigerator for up to five days.
Reheat. To reheat leftover fried potatoes, spread out on a baking sheet. Cook in the oven at 375˚F until warmed through. While you can microwave them, they will no longer be crispy if you do so.
more tasty potato recipes to try
Creamy mashed potato fritters have a crunchy exterior with a fluffy interior to pair with any main dish!
If you love fried potatoes, crispy fried Mexican potatoes are a flavor twist on the recipe that is bursting with flavor.
Nothing beats how easy it is to make instant pot mashed potatoes! Just one pot and no waiting around for the water to boil.
Finally, if you make this fried potatoes and onions recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
oven fried potatoes and onions
- 1 1/2 lbs red potatoes
- 1 1/2 tsp kosher fine salt
- 1 Tbsp extra virgin olive oil you can also use vegetable or canola oil
- 4 cloves garlic minced
- 1 white onion thinly sliced
- 2 tsp chopped chives
- 1 tsp flaky salt
- 1/2 tsp freshly cracked black pepper
- Preheat oven to 400˚F.
- Cut the potatoes into quarters. Add to a pot and fill with enough water to cover the potatoes. Add kosher salt to the water and stir. Bring to a boil over high heat.
- Once it starts to boil, remove from heat, drain, and set aside.
- While the potatoes are coming to a boil, add olive oil and garlic to a rimmed baking sheet or baking dish. Place the pan in the oven to get hot for about 5 to 7 minutes.
- Remove pan from oven carefully. Add potatoes to the pan in an even layer, cut side down, avoiding any overlap.
- Roast for 30 to 35 minutes, until the bottoms are golden brown and crispy. Remove pan from the oven and flip so the other cut side is down. Sprinkle onions on top.
- Roast for another 20 to 30 minutes, until the potatoes are crispy on the bottom. You may need to stir the mixture occasionally to make sure the onions do not burn.
- Remove and top with flaky sea salt, black pepper, and chives.