Oven Fried Potatoes & Onions
Ingredients:
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
Directions:
Preheat oven to 425°F (220°C).
In a large mixing bowl, combine the potatoes, onion pieces, garlic, onion soup mix, rosemary, and black pepper.
Drizzle in both canola and olive oil and toss everything together until the potatoes and onions are well coated.
Spread the mixture evenly on a large baking sheet lined with parchment or foil for easy cleanup.
Roast in the oven for 35–45 minutes, turning once or twice during cooking, until the potatoes are golden brown and crispy, and the onions are tender and caramelized.
Serve hot as a flavorful side dish or even a hearty snack.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 6 servings
Tips:
Use Yukon Gold or red potatoes for a buttery texture and beautiful color.
Don’t overcrowd the pan—give everything space to crisp up properly.