Description: Craving the satisfying crunch of fried potatoes without the guilt and mess of deep-frying? This oven-baked recipe delivers perfectly crispy potatoes and caramelized onions, infused with savory garlic, aromatic rosemary, and a hint of onion soup mix magic. It’s a simple, flavorful side dish that’s sure to become a family favorite.
Ingredients:
- 2 pounds potatoes, Yukon Gold or Russet, sliced into 1/2-inch-thick pieces
- 1 large yellow onion, halved and each half cut into quarters (or eighths if very large)
- ½ cup canola oil
- ½ cup olive oil (extra virgin preferred)
- 4 cloves garlic, finely chopped
- 1 (1 ounce) envelope onion soup mix (Lipton or similar)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary), plus more to taste
- 1 tablespoon freshly ground black pepper, plus more to taste
Preparation:
The secret to truly crispy oven-fried potatoes lies in proper preparation. Don’t skip these crucial steps!
Step 1: Potato Preparation is Key
Begin by washing the potatoes thoroughly. While peeling is optional depending on your preference and potato type (Yukon Golds have thinner, more palatable skins), I generally recommend scrubbing them well if you choose to leave the skins on. Once cleaned, pat the potatoes completely dry with paper towels. This step is critical. Excess moisture is the enemy of crispiness in oven-baked potatoes. The drier the potatoes are before going into the oven, the better they will crisp up.
Next, slice the potatoes into uniform 1/2-inch thick pieces. Consistency in size ensures even cooking. Thicker slices will result in a softer interior with a crisp exterior, while thinner slices will yield a more uniformly crispy texture. For this recipe, I suggest aiming for the 1/2-inch thickness for a balance of textures.
Step 2: Onion Prep and Garlic Power
Halve the large yellow onion and then quarter (or eighth) each half, depending on its size. The onion pieces should be similar in size to the potato slices to ensure they cook at a similar rate. Don’t overcrowd the pan with too many onions, as this can hinder the browning process.
Mince the garlic cloves finely. The smaller the garlic pieces, the more the flavor will infuse into the oil and coat the potatoes and onions. Be careful not to burn the garlic, as burned garlic will ruin the entire dish.
Step 3: The Flavor Bomb: Onion Soup Mix and Rosemary
Prepare the onion soup mix. This unassuming packet of concentrated flavor is the secret weapon in this recipe. It adds a delightful savory depth that complements the natural sweetness of the onions and the earthy flavor of the potatoes.
Chop the fresh rosemary. If using dried rosemary, crush it slightly between your fingers to release its aromatic oils. Rosemary pairs beautifully with potatoes, adding a fragrant herbal note that elevates the dish. Feel free to experiment with other herbs like thyme or oregano.
Step 4: The Coating Process: Oil and Seasoning Embrace
In a large roasting pan (a 9×13 inch pan works well), combine the prepared potato slices and onion quarters. Ensure the pan is large enough to avoid overcrowding. Overcrowding leads to steaming rather than roasting, hindering the desired crispiness.
Drizzle the canola oil and olive oil over the potatoes and onions. The combination of oils is important. Canola oil has a higher smoke point, preventing burning at high temperatures, while olive oil adds a rich flavor. Ensure all potato and onion pieces are evenly coated in oil. You can toss them gently with your hands or use a large spoon.
Add the chopped garlic, onion soup mix, rosemary, and freshly ground black pepper to the roasting pan. Stir everything thoroughly until the potatoes and onions are evenly coated with the seasonings. Pay attention to the corners and edges of the pan, ensuring every piece is seasoned.
Step 5: Foil Cover and Initial Roasting
Cover the roasting pan tightly with aluminum foil. This creates a steam environment, allowing the potatoes to soften and cook through without burning on the outside. The initial covered roasting phase is crucial for achieving tender interiors.
COOKING:
Step 6: Roasting and Crisping
Preheat the oven to 450 degrees F (230 degrees C). Ensure your oven is fully preheated before placing the roasting pan inside.
Roast the covered pan in the preheated oven for 25 minutes. This steams the potatoes and onions, tenderizing them.
Carefully remove the aluminum foil from the roasting pan. Be cautious of the steam that will escape when you remove the foil.
Continue to roast the potatoes and onions uncovered for an additional 15 to 30 minutes, or until they are browned, crispy on the edges, and easily pierced with a fork. Keep a close eye on them during this final stage, as the browning process can happen quickly. If some areas are browning faster than others, rotate the pan for even cooking.
Step 7: Final Touches and Seasoning Check
Once the potatoes and onions are golden brown and crispy, remove the roasting pan from the oven.
Taste a potato and an onion to check for seasoning. Add more salt, pepper, or rosemary to taste, if desired. Remember that the onion soup mix already contains a significant amount of salt, so taste before adding more.
COOKING Rating: Easy
Why You Will Love This Recipe:
- Crispy without the Guilt: Enjoy the satisfying crunch of fried potatoes without the unhealthy aspects of deep-frying.
- Simple Ingredients: This recipe relies on pantry staples, making it easy to whip up anytime.
- Flavorful and Aromatic: The combination of garlic, rosemary, and onion soup mix creates a symphony of savory flavors that will tantalize your taste buds.
- Versatile Side Dish: These oven-fried potatoes and onions pair perfectly with a wide range of main courses, from roasted chicken and steak to vegetarian dishes.
- Easy Cleanup: Baking in the oven means minimal cleanup compared to traditional frying.
- Customizable: Easily adapt the recipe to your preferences by using different herbs, spices, or potato varieties.
Serving Suggestions:
- Serve as a side dish with roasted chicken, steak, pork chops, or fish.
- Pair with grilled vegetables or a fresh salad for a complete meal.
- Top with a dollop of sour cream or Greek yogurt for added richness.
- Sprinkle with freshly chopped parsley or chives for a pop of color.
- Serve as a component in a breakfast hash with eggs and sausage.
Tips:
- Don’t Overcrowd the Pan: Use a large enough roasting pan to spread the potatoes and onions in a single layer. Overcrowding will lead to steaming instead of roasting, resulting in soggy potatoes.
- Pat Potatoes Dry: Thoroughly drying the potatoes before roasting is essential for achieving maximum crispness.
- High Heat is Key: Roasting at a high temperature (450 degrees F) helps to brown the potatoes and onions quickly.
- Rotate the Pan: Rotate the roasting pan halfway through cooking to ensure even browning.
- Use the Right Potatoes: Yukon Gold potatoes are a great choice for this recipe because they have a creamy texture and crisp up nicely. Russet potatoes are also a good option.
- Don’t Skip the Foil: Covering the pan with foil during the initial roasting phase helps to steam the potatoes and ensure they are cooked through.
- Adjust Seasoning to Taste: Taste the potatoes and onions after they are cooked and add more salt, pepper, or herbs as needed.
Prep Time: 15 minutes Cook Time: 40-55 minutes Total Time: 55-70 minutes
Nutritional Information: (per serving, estimate based on 6 servings)
- Calories: 350
- Protein: 5g
- Sodium: 450mg (varies depending on onion soup mix)
Conclusion:
These oven-fried potatoes and onions are a delicious and easy way to enjoy the flavors of fried potatoes without all the added fat and mess. With crispy edges, tender interiors, and a savory flavor profile, this recipe is sure to become a family favorite. It’s a versatile side dish that pairs well with a variety of main courses, making it perfect for weeknight dinners or weekend gatherings. So, ditch the deep fryer and give this oven-baked version a try. You won’t be disappointed!
Questions and Answers:
- Can I use different types of potatoes for this recipe?
- Yes! While Yukon Gold and Russet potatoes are recommended, you can experiment with other varieties like red potatoes or fingerling potatoes. Keep in mind that the cooking time may vary depending on the potato type. Red potatoes tend to be waxier, so they might not get as crispy as Yukon Golds or Russets.
- I don’t have onion soup mix. What can I use as a substitute?
- If you don’t have onion soup mix, you can create a similar flavor by using a combination of dried onion flakes, garlic powder, paprika, salt, and pepper. Experiment with the ratios to find a flavor that you like. A good starting point would be 2 tablespoons of dried onion flakes, 1 teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Can I add other vegetables to this recipe?
- Absolutely! Feel free to add other root vegetables like carrots, parsnips, or sweet potatoes. Just be sure to cut them into similar sizes to the potatoes and onions to ensure even cooking. You may need to adjust the cooking time depending on the vegetables you add.
- How can I make this recipe vegetarian or vegan?
- This recipe is naturally vegetarian. To make it vegan, ensure your onion soup mix does not contain any animal products. Some brands may contain milk powder. If you’re unsure, you can use the substitute mentioned earlier in the Q&A.
- How do I store leftovers and reheat them?
- Store leftover oven-fried potatoes and onions in an airtight container in the refrigerator for up to 3 days. To reheat, spread them in a single layer on a baking sheet and bake in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, stirring occasionally, until heated through and crispy. Microwaving is not recommended, as it will make them soggy. You can also air fry them to re crisp them.
