Description
Oven-Fried Potatoes and Onions is a simple and delicious vegan side dish featuring crispy roasted russet potato wedges and caramelized onions seasoned with garlic, paprika, and thyme. Perfectly roasted to golden brown perfection, this dish offers a flavorful complement to any meal.
Ingredients
Scale
Vegetables
- 2 pounds russet potatoes, peeled and cut into ½-inch wedges
- 1 large yellow onion, sliced
Seasonings and Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Combine Ingredients: In a large bowl, add the peeled and cut potato wedges along with the sliced onions. Drizzle the olive oil over them.
- Season the Vegetables: Sprinkle the garlic powder, paprika, dried thyme, salt, and black pepper over the potatoes and onions. Toss thoroughly to ensure everything is evenly coated with oil and seasoning.
- Arrange for Roasting: Spread the seasoned potatoes and onions out in a single layer on the prepared baking sheet, ensuring they have room so they roast properly and become crispy.
- Roast the Potatoes and Onions: Place the baking sheet in the preheated oven and roast for 25 minutes.
- Flip and Continue Roasting: Using a spatula, carefully flip the potatoes and onions to promote even cooking and crispiness. Return the baking sheet to the oven and roast for an additional 20 to 25 minutes or until the potatoes are golden brown with crispy edges and the onions are caramelized.
- Garnish and Serve: If desired, sprinkle chopped fresh parsley over the roasted potatoes and onions, then serve hot as a flavorful side dish.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before roasting, then drain and dry them thoroughly.
- Red or Yukon gold potatoes are good alternatives to russet potatoes for this recipe.
- To add a spicy kick, include a pinch of cayenne pepper when seasoning.
