logo
Food Advertising by

Oven Roasted Home Fries with Onions

Making oven roasted home fries with onions ROCKS! The other day, I just had a few Yukon Gold spuds and a purple onion to work with.  It wasn’t my usual combination, but sometimes I just gotta work with what I have on hand, right?  That’s usually when most of us make our best meals.

I was surprised that the Yukon Gold spuds tasted so creamy, we agreed it was like eating French fried mashed potatoes.  I normally use red potatoes and yellow onions with a couple of garlic cloves tossed here and there.  I’m the only one that gobbles up roasted garlic.  I can never eat too much garlic.
Anyhoo!

SO SIMPLE TO MAKE

  • Spuds, count one for each person
  • yellow or purple onion
  • salt & pepper
  • oil to drizzle & coat the fries

Heat the oven to 425F degrees. Cut the spuds up into evenly sized fries.  I like to make mine about a 1/2 inch thick.  Cut the onion into wedges.  Generously drizzle oil and season with salt & pepper.  Toss with hands, making sure spuds and onions are well coated.  I’ve learned that being shy with the oil only makes fries that stick to the sheet pan.

Bake for 20 to 25 minutes. Half way through baking, use a metal spatula to flip the fries and move them around.  Don’t bother with flipping each one & trying to lay them flat.  Just stir’em up and let them finish roasting.

I’ve also learned that when I have other foods that need more attention, and I need the fries to stay hot for a while, I will turn off the oven after 15 minutes and just leave the fries in the oven.  I have left the fries in there for up to 40 minutes and gotten beautifully crunchy fries they are still tender & moist in the center.

So there’s my recipe for home fries, what’s yours?



Did you see these?

  • http://www.BarbecueTricks.com Bill

    Love it! My family actually tries to make chips or “fries” as healthy as posible and we’ll slice the potato into wafer thin slices with a mandolin. then – on a baking sheet – we’ll spray with a coating of butter flavored cooking spray and top with cajun seasoning… then bake til golden brown.

    I’d prefer them fried… but I really don’t miss the oil this way.

  • http://kittensinthekitchen.blogspot.com/ kittie

    I almost always bake my fries – but I love the addition of the onion here. Doesn’t red onion go beautifully sweet when roasted??

    • http://www.simpledailyrecipes.com Jill

      Yes Kittie! I prefer red onions roasted/grilled to eating them raw.

  • Lisa

    I make some variation of these all the time. I’ve learned that I can cook them at anywhere from 375 to 450 degrees (the lower the temp, the longer they need to cook)to go with whatever else I’m cooking in the oven. I use olive oil, but I usually cook them on a cookie sheet covered with Reynold’s non-stick aluminum foil, it makes clean-up so easy! I also will wipe the foil with a paper towel and fold it up for another use. I like to use Cavender’s greek spice when I want a more special flavor. Also, the smaller you cut the potatoes, the faster they cook. I sometimes cut them in 1″ cubes and they can get done in as little as 10 minutes.

    Lisa