Oven Fried Potatoes and Onions (2024)

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You’ll love the crispy contrast of the top and bottom with the deliciously, tender potatoes in the center.

Oven Fried Potatoes and Onions combines a favorite dish from my childhood with a classic French potato dish called Pommes Anna (Potatoes Anna).

This Fried Potatoes and Onions recipe is my own hybrid mix of the two. And, we absolutely love it!

Even better, you can make Fried Potatoes and Onions into a main dish by cracking eggs on top at the end of cooking time, to add protein and lusciousness to your meal.

Oven Fried Potatoes and Onions (1)

You’re also going to love how simply and quickly you’ll be able to put this yummy dish together. Oven Fried Potatoes and Onions is going to become a favorite comfort food side or main dish in your family meal rotation.

What to Serve with Fried Potatoes and Onions

Serve this dish with my house salad recipe and you’ll have a scrumptious breakfast, or breakfast for dinner, that your family will want again and again!

And if you would like to add bread to your meal, you can’t go wrong with my homemade biscuits or soda bread.

Fresh fruit, fruit salad or any of your favorite green vegetables are also perfect sides. My air fryer green beans would be fantastic!

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The Ingredients

  • Russet Potatoes (I think Yukon Gold, Idaho Potatoes and Red Potatoes would work, as well.)
  • Red Onion
  • Butter (I used salted, but either should be fine.)
  • Homemade All Purpose Seasoning (I prefer this homemade blend, but if you have a favorite use that. Just be aware of the salt content. My homemade is low salt, so if yours isn’t, you may not need additional salt.)
  • Salt
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Why Use a 12″ Cast Iron Skillet?

I chose the 12″ skillet, so that there would be a larger surface area of crispy potatoes, in my Fried Potatoes and Onions.

You could use a smaller skillet, but the layers of potatoes would be thicker and increase the cooking time. For me, time is always at a premium near dinner. I like the method that gets my Oven Fried Potatoes and Onions on the table most quickly.

Also, I use my smaller, 10″, cast iron skillet as a weight on top of the potatoes as they cook.

I only have 1 cast iron skillet. What can I substitute as the top weight?

A heavy glass pie plate with dry beans or pie weights would be a good option. Or even a non-cast iron (but oven safe) skillet that can be filled with something like dry beans or pie weights. You just want something that will press down on the potatoes and help the maximum amount of potato surfaces to come in contact with the bottom of your cast iron skillet. This will help crisp up your Oven Fried Potatoes and Onions.

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FAQ

Can I use a 10″ cast iron skillet instead of a 12″?

Yes. You will have more layers than I did in the 12″ skillet, so your Fried Potatoes and Onions may take longer to cook all the way through. Leave the weight on your 10″ skillet for 25 minutes, instead of 20. Then remove the weight and foil to finish cooking. It may take up to an additional 15 to 25 minutes, in addition to the time listed in the recipe, because of your thicker layers.

Can I substitute a different variety of potatoes?

Absolutely! You can make your Fried Potatoes and Onions with Russet potatoes, Yukon Gold potatoes, Idaho Potatoes or Red Potatoes. My favorites are Russets (the starch browns easily) and Yukon Golds.

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How can I tell if my Oven Fried Potatoes are Done?

The simplest way to tell is to look for the crispy, golden brown top. After that, pierce the center of the potato layers with a fork. If the fork slides through easily to the bottom layer, the potatoes are done. This is called “fork tender”.

How to Make Fried Potatoes and Onions

The Prep

  1. Preheat the oven to 425° on the convection setting. (If you don’t have convection, that’s fine. Just set it to 425° and expect that it may take an additional 5 to 15 minutes to cook the Oven Fried Potatoes and Onions all the way through, depending on your specific oven.)
  2. Peel and slice the russet potatoes (or Yukon Golds) into 1/8″ thick slices. You can use a good, sharp knife. But, I prefer this mandoline [affiliate link] for cutting uniform slices that cook evenly. (You can check out my Amazon shop for more of my favorite kitchen tools.) If you don’t have a mandoline just be sure to keep your slices the same thickness and not thicker than 1/8″.
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  1. Use 2 Tablespoons of the softened butter to grease the bottom and sides of the 12″ cast iron skillet, you will cook the Fried Potatoes and Onions in.
  2. Reserve 1 tablespoon of butter from what remains. Set it aside for later.
  3. Melt the last 5 Tablespoons of butter in the microwave and stir in the All Purpose Seasoning and salt. Set aside.
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Oven Fried Potatoes and Onions (8)
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Layering the Potatoes, Onions and Butter Sauce

  1. Place sliced potatoes into the bottom of the 12″ cast iron skillet in a single layer. I started in the center of the skillet and worked out for this first layer. One slice in the center and then working outward in a circular pattern. Only add enough slices to cover the bottom with a slight overlap on each potato slice.
  2. With a pastry brush, brush seasoned melted butter over that first layer.
  3. Sprinkle half of the minced onions over the brushed first layer.
  4. Add a second layer of potatoes. I started on the edge of the skillet and worked to the center for the 2nd layer.
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Oven Fried Potatoes and Onions (13)
  1. Wind the 2nd layer back to the center and then, with the pastry brush, brush seasoned melted butter over the second layer.
  2. Sprinkle the last half of the onions over this brushed layer.
  3. Add the third layer of potato slices for the Fried Onions and Potatoes. I don’t usually have enough for a full layer so I arrange them in a single layer beginning at the center of the skillet and working out as far as it will go. I don’t usually overlap the top layer.
  4. Use the rest of the melted butter to brush the last layer.
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Oven Fried Potatoes and Onions (15)
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  1. Tear a sheet of foil just large enough to cover the top of your skillet.
  2. Use the reserved softened butter to grease one side of the foil.
  3. Press the foil, buttered side down, over the potatoes in the skillet.
  4. Add a second smaller (oven safe) skillet (or a heavy pie plate with weights) on top of the foil to weight down the potatoes.
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Baking and Serving

  1. Bake for 20 minutes.
  2. Remove the top skillet and the foil and continue baking for 12 to 25 minutes, until potatoes are golden brown and crispy on top and fork tender all the way through. In my oven that only took about 12 minutes, but timing will vary from oven to oven.
  3. Remove from the oven and serve.
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Make Fried Potatoes and Onions a Main Dish

One of the most affordable and delicious suppers I remember growing up was fried potatoes with eggs cooked on top.

Once your Fried Potatoes and Onions are done, you can enjoy the same homey and comforting main dish by simply removing the potatoes from the oven.

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Immediately crack the number of eggs you need for those you are serving over the top of the finished Fried Potatoes and Onions.

Place the skillet back into the 425° oven until the eggs reach their desired doneness.

It took between 3 and 4 minutes for my egg whites to be firmly set and the yolk to still be runny.

If you like hard yolks on your eggs, leave them in a little bit longer.

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I hope you get a chance to try these delectable and affordable Oven Fried Potatoes and Onions.

If you do and you find that you and your family enjoy them, I hope you’ll stop by and leave a 5 star comment on this post to let me know.

Leaving 5 stars with your comment helps others find our recipe when they do a Google search. Thanks so much!

The Recipe

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Oven Fried Potatoes and Onions

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Glenda Embree
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

  • 2 pounds Russet potatoes, peeled and sliced 1/8″ thick
  • 1/2 cup red onion, minced
  • 1/2 cup butter, softened
  • 1 teaspoon homemade All Purpose Seasoning
  • 1/2 to 1 teaspoon salt, to taste

Instructions

  1. Preheat the oven to 425° on the convection setting. (If you don’t have convection, that’s fine. Just set it to 425° and expect that it may take an additional 5 to 15 minutes to cook the Oven Fried Potatoes and Onions all the way through, depending on your specific oven.)
  2. Peel and slice the russet potatoes (or Yukon Golds) into 1/8″ thick slices. You can use a good, sharp knife. But, I prefer a mandoline for uniform slices that cook evenly. If you don’t have a mandoline just be sure to keep your slices the same thickness and not thicker than 1/8″.
  3. Use 2 Tablespoons of the softened butter to grease the bottom and sides of your 12″ cast iron skillet.
  4. Reserve 1 tablespoon of butter from what remains. Set it aside for later.
  5. Melt the last 5 Tablespoons of butter in the microwave and stir in the All Purpose Seasoning and salt. Set aside.
  6. Place sliced potatoes into the bottom of the 12″ cast iron skillet in a single layer. I started in the center of the skillet and worked out for this first layer. Only add enough slices to cover the bottom with a slight overlap on each potato slice.
  7. With a pastry brush, brush seasoned melted butter over that first layer.
  8. Sprinkle half of the minced onions over the brushed first layer.
  9. Add a second layer of potatoes. I started on the edge of the skillet and worked to the center for this layer.
  10. Again, with the pastry brush, brush seasoned melted butter over the second layer.
  11. Evenly sprinkle the remaining onions over the second layer that’s been brushed with butter.
  12. Add the third layer of potato slices. I don’t usually have enough for a full layer so I arrange them in a single layer at the center of the skillet.
  13. Use the rest of the melted butter to brush the last layer.
  14. Tear a sheet of foil just large enough to cover the top of your skillet.
  15. Use the reserved softened butter to grease one side of the foil.
  16. Press the foil, buttered side down, over the potatoes in the skillet.
  17. Add a second smaller (oven-safe) skillet (or a heavy pie plate with weights) on top of the foil to weigh down the potatoes.
  18. Bake for 20 minutes.
  19. Remove the top skillet and the foil and continue baking for 12 to 25 minutes, until potatoes are golden brown and crispy on top and fork tender all the way through. In my oven that only took about 12 minutes, but timing will vary from oven to oven. And depend on the size of skillet you used, as well as the thickness of your potato slices. It may take anywhere from 12 to 25 minutes to finish cooking.
  20. Remove your finished Fried Potatoes and Onions from the oven and serve.

Notes

Egg Topped Oven Fried Potatoes and Onions Option

After removing the finished potatoes from the oven, break raw eggs over the top. (Use as many as needed for the group you’re serving.) Place the skillet back in the 425° oven and bake until the eggs reach the desired doneness. 3 to 4 minutes was about perfect for a firm white and runny yolk in my oven. Leave them longer for a hard yolk.

  • Prep Time: 15
  • Cook Time: 35
  • Category: Vegetable, Side Dish, Main Dish
  • Method: Oven
  • Cuisine: American

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Oven Fried Potatoes and Onions (2024)

FAQs

Why are my potatoes not crispy in the oven? ›

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

Are oven fried potatoes healthy? ›

"These are healthier by far than deep fried; and if you are on a diet, using extra virgin coconut oil is the way to go since the body doesn't store much of it as fat. Olive oil or canola oil are other healthful substitutes but are stored more by the body."

Should I boil my potato before frying? ›

It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).

Why won't my fried potatoes get crispy? ›

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

How do restaurants get baked potatoes so soft? ›

Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil. but it will also leave the skin soft and moist, not crispy.

Why does vinegar make potatoes crispy? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Is it better to bake or fry potatoes? ›

But when you bake potatoes, they retain more of their vitamins and minerals. Baking also doesn't require any added oil, so it's a healthier cooking method overall. And as an added bonus, baked fries are usually crispy on the outside and fluffy on the inside - just like fried fries!

Is baked potato healthier than french fries? ›

Baked potatoes offer more nutritional value than fries because they still have skin. Potato skins are the most nutrient-dense part of a baked potato. Another benefit of heart-healthy baked potatoes is that they are not deep-fried in oil and grease like french fries.

Which is better boiled or fried potatoes? ›

Potato tubers are good sources of nutrients. Sweet potato contains more carbohydrate, vitamin C and minerals than Irish potato. In the food processing methods employed, it was observed that boiling retains more carbohydrate than frying while frying retains more vitamin C and minerals than boiling.

What happens if I don t soak my potatoes before frying them? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Why do restaurants soak potatoes before frying? ›

The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.

Should potatoes be salted before frying? ›

Salting before frying will prematurely breakdown the oil. Oil is the most expensive part of the formula for costing out making fries from scratch. Anything that shortens the time the oil can be used and can't be filtered out is not a good thing.

Is it better to fry potatoes in butter or oil? ›

The secret to crispy pan-fried potatoes:

It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.

What is the best oil for frying potatoes? ›

Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries.

How do restaurants get their fries so crispy? ›

Deep fried french fries are often double fried (once at a lower temp, once at a higher temp to crisp) I found out that the same thing works magically for oven fries! You can make oven french fries so good and crispy. Soak the potatoes in cold water after cutting for at least 30 minutes.

Why are my potatoes still hard after cooking in the oven? ›

Firstly, ensure you've baked it at a sufficiently high temperature (around 400°F/200°C). Secondly, make sure you've allowed enough time for baking—large potatoes may take longer. Lastly, check if your oven is calibrated accurately; an incorrect temperature setting can affect cooking.

Why is my baked potato skin not crispy? ›

You don't dry the potato well.

Excess moisture on the skin can seep into the potato during baking and cause soggy skins. Do be sure to prick a few holes into the skin, too. While the potato is unlikely to explode in the oven, no one is here to take risks with dinner.

Why are my potatoes soft in the oven? ›

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

Why are my baked potatoes always dry? ›

Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven and the skin will get dry. "Another common mistake is letting the potato rest or cool before cutting. This is not meat and the potato doesn't get better with resting.

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