Oven Fried Potatoes & Onions
Ingredients:
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 large yellow onion, chopped
3 tbsp olive oil (or melted butter for a richer flavor)
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp salt (or to taste)
1/4 tsp black pepper
2 tbsp chopped fresh parsley (for garnish)
Directions:
Set your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it for easy cleanup and crispier edges.
In a large mixing bowl, toss the diced potatoes and chopped onion with olive oil. Add garlic powder, paprika, salt, and pepper. Stir well to coat every piece evenly.
Spread the mixture out in a single layer on the baking sheet. Avoid overcrowding-use two pans if needed to allow everything to crisp up instead of steaming.
Roast for 30 minutes, stirring halfway through. For extra browning, increase heat to broil for the final 3-5 minutes, watching carefully to avoid burning.
Once golden and crispy, transfer to a serving dish. Sprinkle with fresh parsley.
