Oven Fried Potatoes & Onions

WANT TO SAVE THIS RECIPE?

Certain smells make a house feel like home, and the scent of potatoes roasting with onions and bacon has to be at the top of my list. My family loves it when I make these oven-fried potatoes—there are never any leftovers! This recipe is one of those simple comfort foods that works for breakfast, lunch, or dinner, and it’s so easy to toss together that you’ll find yourself making it again and again.

The first time I made these potatoes, I was trying to recreate something my grandmother used to make on her old cast-iron skillet. I didn’t want to stand over the stove, though, so I decided to try roasting everything in the oven. It turns out, you can get that same crispy, buttery goodness with hardly any effort at all.

Ingredients

• 5 pounds red potatoes, sliced thin or cubed (your call)
  
• 1 onion, finely chopped
  
• 6 slices bacon, chopped
  
• ½ cup butter, diced
  
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (about 200°C). Grab a big casserole dish or baking pan and give it a quick grease.
   
2. Spread your potatoes in an even layer at the bottom of the dish. Scatter the onion and bacon all over. Dot the top with butter cubes.
   
3. Cover Tightly With Foil, And Bake For 45 Minutes.
   
4. Take off the foil, give everything a good stir, and crank your oven to broil. Let the potatoes brown for about 5 minutes. Stir once or twice while broiling for the crispiest edges.
   
5. Sprinkle with salt and pepper, then serve right away. They’re best hot and fresh out of the oven.
   

Tips & Tricks

• If you want a little extra flavor, toss in some fresh herbs like rosemary or thyme before baking.
  
• The trick to perfect browning is to keep an eye on the broiler—things can go from golden to burnt in a flash.
  
• You can skip the bacon for a vegetarian version, or swap in turkey bacon if you prefer.
  
• These potatoes reheat surprisingly well in a skillet. I love making a big batch and frying up leftovers with eggs the next morning.
  

FAQ

1. Can I use different potatoes?
Sure! Yukon gold or russet potatoes work great. Each type gives a slightly different texture, so use what you have on hand.

2. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or a hot skillet for best results.

3. Do I have to peel the potatoes?
Nope! I usually leave the skins on for extra texture and nutrition, but you can peel them if you like.

This dish always gets rave reviews at my table. If you try it, let me know how it goes—or if you make any tasty tweaks!

WANT TO SAVE THIS RECIPE?