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Oven Baked Potatoes and Onions
Oven Baked Potatoes and Onions – insanely crispy on the outside, and oh-so-tender on the inside. These oven roasted potatoes are unbelievably quick and easy to make, yet they are simply delicious. That makes them the perfect side for Thanksgiving or any other special gathering.
What I love about this easy potato and onion bake is that I get to throw everything together onto a baking tray and throw it in the oven. It really doesn’t take much effort to get a mouthwatering side on the table.
The ingredients used in this recipe are super simple, and it’s likely you will have everything on hand, which will save you time and money. This potato recipe will be a hit on your Thanksgiving table, for sure!
Why You’ll Love this Recipe
- Quick & easy
- Makes a nice side for Thanksgiving
- Can customize the seasonings to your liking
- Deliciously crispy
- Can double or triple the recipe for a larger amount
Key Ingredients
Red potatoes: this is the perfect potato if you want it to hold its shape well and crisp up nicely. However, you can use other types of potatoes as well. Try Yukon gold or russet.
Onions: complement the potatoes so well. They also slightly crisp up in the oven and are unbelievably delicious.
Olive oil: helps cook the potatoes and crisp them up.
Seasonings: salt, black pepper, oregano, thyme, garlic powder, and paprika give these potatoes really nice flavour. I also encourage you to use your favourite seasonings, these sheet pan roasted potatoes and onions will still be absolutely mouthwatering.
Fresh parsley: adds that perfect fresh finishing touch. You can also use any of your favourite fresh herb.
How to Make this Recipe
Chop the potatoes into 1 1/2 inch chunks.
Soak the potato chunks in cold water for 30 minutes. If you have more time, you can soak them for up to an hour. Soaking potatoes helps remove extra starch and results in a crispier end-product.
Once the potatoes have been soaked, preheat the oven to 425F and line a large baking tray with parchment paper.
Rinse the potatoes, drain, and thoroughly dry them with a paper towel or kitchen towel. You want to make sure that you remove all the excess moisture. This will help the potatoes crisp up beautifully in the oven. Once dry, place the potatoes onto the lined tray.
Place the chunked onions onto the tray as well. Drizzle the olive oil over the vegetables. Then, add the salt, black pepper, garlic powder, oregano, thyme, and paprika. Using your hands, toss everything together thoroughly until evenly coated. Spread everything out evenly in a single layer.
Place in the preheated oven on the middle rack for 15 minutes. Remove from oven and gently toss/flip the potatoes and onions. Make sure everything is spread out in one layer again. Place back into the oven for 15 minutes. After 15 minutes, remove from oven. Once again, gently toss/flip the vegetables with a spatula.
Place the tray back into the oven for one last time. This time, you will need to keep an eye on the potatoes. Yours may be finished sooner, or may take some more time. Use a fork to pierce a potato chunk to check for doneness. Once done, remove from oven. Toss one last time, transfer to a serving dish, and garnish with freshly chopped parsley.
Tips for Oven Baked Potatoes and Onions
- You can play with the seasonings used in this recipe. You can try things like Italian seasoning, marjoram, rosemary, or dill.
- Switch out the garlic powder for freshly minced garlic.
- Use a bigger tray so that the potatoes can be spread out in a single layer. This will ensure crispier potatoes.
- Sprinkle chili flakes over the finished potatoes for an extra kick.
Frequently Asked Questions
You can make this recipe ahead of time. After baking, let the potatoes cool to room temperature then store in the fridge for up to 2 days in an airtight container. Reheat in the oven for 10-15 minutes at 425F. Keep in mind, the potatoes will not be as crispy as they were when freshly baked.
If you love recipes like this, then you’ll love: Roasted Cajun Chicken and Potatoes, Soft and Fluffy Dinner Rolls
Oven Baked Potatoes and Onions
Description
Oven baked potatoes - crispy on the outside, soft and tender on the inside, and packed with flavour.
Ingredients
Instructions
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Prepare the potatoes: wash the potatoes and cut them into 1 1/2 inch chunks (leave the skin on). Place the cut potatoes in a bowl and fill the bowl up with cold water, ensuring to cover the potatoes. Leave for about 30 minutes to soak.
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Once 30 minutes is up, preheat the oven to 425F while you prep the potatoes. Also, line a large baking tray with parchment paper.
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Rinse the potatoes under running water then drain. With a paper towel or kitchen towel, dry the potato chunks as thoroughly as possible. Transfer the potato chunks to the baking tray.
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Add the onion chunks to the baking tray, as well.
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Season the potatoes/onions: drizzle the olive oil over the potatoes and onions, along with the salt, black pepper, garlic powder, oregano, thyme, and paprika.
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Using your hands, toss everything together until thoroughly coated. Then, spread everything out into a single layer
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Bake: place the tray in the oven onto the middle rack. Allow it to cook for 15 minutes.
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Remove from oven and use a spatula to gently mix and flip the potatoes/onions. Try to coat the pieces with the olive oil that has settled.
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Place the tray back into the oven for another 15 minutes.
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Remove from oven. Once again, use a spatula to mix and flip the potatoes and onions.
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Place the tray back into the oven for the last time, about 15 minutes. This time, you will need to keep an eye on it. Depending on how big your chunks are, you may need to take it out before 15 minutes is up, or leave it in a little longer. Use a fork to poke a potato chunk to check for doneness.
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Once done, remove from oven and give it one last toss. Then, transfer to a serving dish and garnish with finely chopped parsley.
Equipment
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