Oven Fried Potatoes & Onions: A Crispy Winter Comfort

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There’s something wonderfully nostalgic about the aroma of roasted garlic, sizzling oils, and sweet onions filling the kitchen on a cold winter day. This Oven Fried Potatoes & Onions recipe isn’t just a side dish—it’s a slice of home.

Growing up in a home where hearty meals were a cornerstone of our winter evenings, this recipe was a staple on our dinner table. My grandmother used to whip up a version of this dish with homegrown potatoes and a handful of garden herbs, always with a side of her warm smile. Her secret? A mix of oils for that golden crunch and the magic touch of rosemary she’d pick from the garden.

Inspired by her, this recipe is a modern twist on that family classic—simple, bold, and deeply satisfying. Whether paired with roast chicken, served under fried eggs for brunch, or enjoyed solo with a dollop of sour cream, this dish brings the kind of joy only comfort food can.


Ingredients

Here’s what you’ll need to bring this dish to life:

  • 2 pounds potatoes, sliced into ½-inch-thick pieces

  • 1 onion, halved and each half cut into quarters

  • ½ cup canola oil

  • ½ cup olive oil

  • 4 cloves garlic, chopped

  • 1 envelope onion soup mix

  • 1 tablespoon chopped fresh rosemary (or more to taste)

  • 1 tablespoon freshly ground black pepper


Why You'll Love This Recipe

  • Crispy edges, soft center: The dual-oil mix ensures a perfectly crisp outside while keeping the inside soft and fluffy.

  • Packed with flavor: Onion soup mix and fresh garlic pack a savory punch.

  • Versatile: Great as a side dish, a hearty brunch component, or even a midnight snack.

  • Winter-perfect: The warmth of roasted onions and rosemary makes this an ideal comfort dish when it’s cold outside.


Step-by-Step Instructions

Prep Time: 10 minutes

Cook Time: 45–50 minutes

Total Time: About 1 hour

Serves: 4–6 people

1. Preheat the Oven

Set your oven to 425°F (220°C). You want it hot enough to crisp the potatoes without drying them out.

2. Prepare the Veggies

  • Wash and slice the potatoes into ½-inch thick rounds.

  • Cut the onion into chunks—this size helps them roast nicely without burning.

3. Mix the Seasoning

In a large mixing bowl, combine:

  • The canola oil and olive oil

  • Chopped garlic

  • Onion soup mix

  • Fresh rosemary

  • Ground black pepper

Give it a good whisk to marry the flavors.

4. Coat the Potatoes and Onions

Add the potatoes and onions to the bowl. Toss everything until the slices are thoroughly coated in the oil mixture.

5. Arrange on Baking Sheet

Line a large baking sheet with parchment paper or foil for easy cleanup. Spread the potatoes and onions in a single layer—overlapping can cause steaming rather than crisping.

6. Roast to Perfection

Roast for about 45–50 minutes, flipping halfway through. You’re aiming for golden-brown edges and fork-tender centers.

Pro Tip: If you like extra crispiness, finish with a 2-minute broil—but watch closely!


Serving Suggestions

  • With Eggs: Top with fried or poached eggs and a sprinkle of hot sauce.

  • As a Side: Pairs beautifully with roasted meats or grilled tofu.

  • Loaded Style: Add a handful of shredded cheddar and crumbled bacon for a loaded potato twist.


Tips for Best Results

  • Don’t skimp on oil: It’s key to getting that oven-fried texture.

  • Fresh rosemary matters: Dried works, but fresh brings out the aromatic magic.

  • Even slicing = even cooking: Use a mandolin for uniform thickness.

  • Crowding the pan is a no-go: Spread them out for maximum crisp.


Storing & Reheating

  • Storage: Cool completely, then store in an airtight container in the fridge for up to 3 days.

  • Reheat: For best texture, reheat in the oven or air fryer. Microwave makes them soft, not crisp.


Why It’s Perfect for Winter

This dish brings warmth to any meal, thanks to its rustic ingredients and soul-soothing flavors. The roasted garlic and rosemary infuse the kitchen with an inviting aroma, turning even a weekday dinner into a comforting occasion.


Reader's Twist

Have you made this recipe? Share your take on it in the comments! Did you add sweet potatoes? Swap rosemary for thyme? We’d love to hear how you made it your own.