oven fried potatoes and onions
Made in the oven, these crispy potatoes with onions and chives are an instant family favorite!
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Servings:
ingredients
- 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
instructions
- 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.
video
nutrition
Calories: 166kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1486mg | Potassium: 828mg | Fiber: 3g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg
Calories: 166kcal