Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
Crispy oven-roasted potatoes and onions are the perfect side dish that’s better than takeout. After making this many times, I’ve discovered the trick to getting them golden and crispy every time. The combination of crispy potatoes and onions with soft interiors and a touch of saltiness is irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Classic Bolognese Sauce with Gigli Pasta Dinner Recipe and Easy Blackened Shrimp Recipe Ready in 15 Minutes.
Why This Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout Is Pure Comfort
- Golden crispy edges with tender interiors
- Easy to make and better than takeout
- Perfect for busy weeknights and meal prepping
- Customizable with your favorite seasonings
What You'll Need for Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- potatoes
- onions
- olive oil
- salt
- pepper
- garlic powder
- paprika
- oregano
- Optional: fresh parsley
- Optional: parmesan cheese
📝 Ingredient Notes
- potatoes: Use Yukon Gold or red potatoes for the best texture.
- onions: You can use yellow or white onions, but vidalia onions add a nice sweetness.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and ensures even cuts for perfect roasting. → See on Amazon
- Baking Sheet — Even heat distribution for crispy results. → See on Amazon
How to Make Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
- Prepare the potatoes and onions: Cut potatoes and onions into 1-inch pieces. Toss with olive oil, salt, pepper, and seasonings. Spread on a baking sheet.
- Roast in the oven: Bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy.
Cook's Tips for Perfect Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
- : For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch.
- Common mistake and fix: If your potatoes and onions are not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for a shorter time.
- : To prevent sticking, line your baking sheet with parchment paper or use a silicone baking mat.
- : For a healthier version, use avocado oil instead of olive oil.
Storing & Reheating Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the potatoes and onions ahead of time and store them in the fridge for up to 24 hours before roasting.
Freezing Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
Freeze cooked potatoes and onions for up to 2 months. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-15 minutes until heated through. Microwave: Reheat in the microwave for 1-2 minutes until heated through. Note that this may make the potatoes soggy.
Recipe Notes
- Chef tip: For a quick and easy weeknight meal, serve these potatoes with grilled chicken or your favorite protein.
- Best substitution: If you're not a fan of onions, you can substitute them with bell peppers or omit them altogether.
- Make-ahead: You can make these potatoes ahead of time and reheat them in the oven before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not cooking evenly, try cutting them into smaller pieces or tossing them halfway through cooking.
Want to level up this recipe?
Digital Meat Thermometer — Ensures perfect cooking temperature for crispy results every time. → Check price on Amazon
Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout
Ingredients
Main Ingredients
- potatoes
- onions
- olive oil
- salt
- pepper
Seasonings
- garlic powder
- paprika
- oregano
Optional Toppings
- fresh parsley
- parmesan cheese
Instructions
- Prepare the potatoes and onions: Cut potatoes and onions into 1-inch pieces. Toss with olive oil, salt, pepper, and seasonings. Spread on a baking sheet.
- Roast in the oven: Bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crispy.
Notes
- Chef tip: For a quick and easy weeknight meal, serve these potatoes with grilled chicken or your favorite protein.
- Best substitution: If you're not a fan of onions, you can substitute them with bell peppers or omit them altogether.
- Make-ahead: You can make these potatoes ahead of time and reheat them in the oven before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not cooking evenly, try cutting them into smaller pieces or tossing them halfway through cooking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooked potatoes and onions for up to 2 months. Reheat in the oven at 375°F (190°C) for 15-20 minutes.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-15 minutes until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until heated through. Note that this may make the potatoes soggy.
- Make ahead: You can prepare the potatoes and onions ahead of time and store them in the fridge for up to 24 hours before roasting.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 12g
- Carbs: 32g
- Fiber: 4g
- Sugar: 4g
- Sodium: 500mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout FAQs
Yes, you can prepare the potatoes ahead of time and store them in the fridge for up to 24 hours before roasting. However, it's best to roast them just before serving for the crispest results.
There could be a few reasons why your potatoes are not crispy. Try increasing the oven temperature, reducing the size of the potato pieces, or soaking the potatoes in cold water before roasting.
Yes, you can make these potatoes in the air fryer. Cook at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
The best way to reheat these potatoes is in the oven at 375°F (190°C) for 10-15 minutes until heated through. Reheating in the microwave may make the potatoes soggy.
While you can use frozen potatoes, they may not become as crispy as fresh potatoes. It's best to use fresh potatoes for the best results.
A Warm Final Note
I can’t wait for you to try Crispy Oven-Roasted Potatoes and Onions: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
