
There’s something magical about the combination of golden, crispy potatoes and caramelized onions that makes this dish irresistible. This oven-fried version delivers all the satisfaction of pan-fried potatoes with less mess and more even cooking. The secret lies in the two-stage cooking process and the perfect blend of oils that creates restaurant-quality results right in your home kitchen.
Why This Recipe Works
The beauty of this recipe lies in its simplicity and technique. By combining canola oil for its high smoke point and crispiness factor with olive oil for flavor and browning, you get the best of both worlds. The initial covered roasting steams the potatoes to tender perfection, while the uncovered finishing phase creates those coveted crispy edges that make each bite a delightful contrast of textures.
The addition of onion soup mix might seem like a shortcut, but it’s actually a flavor powerhouse that adds depth and umami to the dish. Combined with fresh garlic and rosemary, it creates a seasoning blend that penetrates the potatoes during cooking, ensuring every bite is packed with flavor.
Ingredients (Serves 4–6)
For the Potatoes:
- 2 lbs potatoes, sliced into ½-inch thick pieces (Yukon Gold or red potatoes work best)
- 1 large onion, halved and quartered
- ½ cup canola oil (for crispiness)
- ½ cup olive oil (for flavor and browning)
- 4 cloves garlic, chopped
- 1 envelope onion soup mix (about 1 oz / 30g)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp black pepper, freshly ground
Homemade Onion Soup Mix Alternative:
- 1 tbsp onion powder
- 1 tsp salt
- ½ tsp sugar
- ½ tsp paprika
- ½ tsp celery seed (optional)
Step-by-Step Instructions
Step 1: Preheat Oven & Prep Pan
Preheat your oven to 450°F (230°C). Choose a large roasting pan or rimmed baking sheet—the potatoes need room to spread out for even cooking. Line with foil for easy cleanup if desired, though it’s not necessary for the cooking process.
Step 2: Combine Veggies & Oils
Place the sliced potatoes and onions in the roasting pan. The key here is uniform slicing—½-inch thick pieces ensure even cooking. Pour both the canola oil and olive oil over the vegetables, then toss gently to coat everything well. Don’t skip this step; proper coating is essential for achieving that perfect crispy exterior.
Step 3: Add Seasonings & Stir In Garlic
Sprinkle the onion soup mix, chopped garlic, fresh rosemary, and black pepper over the oiled potatoes and onions. Stir or toss everything together until the vegetables are evenly coated with the seasoning mixture. The garlic should be distributed throughout rather than clumped in one area.
Step 4: Roast Covered First
Cover the roasting pan tightly with aluminum foil. This initial covered roasting period of 25 minutes allows the potatoes to steam and soften while absorbing the flavors from the seasonings. This step is crucial for achieving tender interiors.
Step 5: Uncover & Crisp Up
Remove the foil and continue roasting for 15–30 minutes longer, stirring once halfway through. During this phase, the moisture escapes and the potatoes develop their golden, crispy exterior. Keep a close eye on them during the final 10 minutes to prevent burning—ovens can vary, and you want golden brown, not charred.
Step 6: Serve Hot & Crispy
Once the potatoes are golden and crispy around the edges while remaining soft inside, they’re ready to serve. Transfer them to a serving platter using a spatula, and serve immediately while hot. Garnish with fresh parsley or additional rosemary if desired.
Pro Tips for Perfect Results
Choose the Right Potatoes: Yukon Gold and red potatoes are ideal because they hold their shape well during roasting and have the perfect balance of starch and moisture. Avoid russets, which can become too fluffy and fall apart.
Don’t Overcrowd: If you’re doubling the recipe, use two pans rather than cramming everything into one. Overcrowded potatoes steam rather than roast, preventing that coveted crispy exterior.
Temperature Matters: The high heat of 450°F is essential for achieving crispy edges. Don’t be tempted to lower the temperature—just watch carefully during the final roasting phase.
Oil Combination: The dual-oil approach isn’t just for show. Canola oil withstands high heat without burning, while olive oil adds flavor and promotes beautiful browning.
Serving Suggestions
These oven-fried potatoes and onions are incredibly versatile. They pair beautifully with grilled meats, making them perfect for barbecue season. Try them alongside roasted chicken, pork chops, or as a hearty side for breakfast with eggs and bacon. They’re also substantial enough to serve as a vegetarian main course with a fresh salad.
For a complete meal, consider serving them with roasted vegetables like carrots or Brussels sprouts, or alongside a simple green salad dressed with vinaigrette to cut through the richness.
Storage and Reheating
While these potatoes are best enjoyed fresh from the oven, leftovers can be stored in the refrigerator for up to three days. To reheat, spread them on a baking sheet and warm in a 400°F oven for 10-15 minutes until heated through and crispy again. Avoid microwaving, which will make them soggy.
Final Thoughts
This oven-fried potatoes and onions recipe proves that sometimes the simplest dishes are the most satisfying. With minimal prep work and maximum flavor payoff, it’s destined to become a regular in your dinner rotation. The combination of crispy exteriors, fluffy interiors, and deeply savory flavors makes this dish a crowd-pleaser that works for both casual weeknight dinners and special occasions.