Mediterranean Oven-Fried Potatoes with Onions

Ingredients

1½ lbs (700 g) potatoes, peeled and cut into ½-inch (1.25 cm) wedges

1 large onion, thinly sliced

3 tablespoons (45 mL) olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 tablespoons (6 g) fresh parsley, chopped (optional)

Instructions

Preheat Oven:

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Prepare Potatoes and Onions:

In a large bowl, combine potato wedges and sliced onions. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss well to coat evenly.

Arrange on Baking Sheet:

Spread the potato and onion mixture in a single layer on the prepared baking sheet, ensuring wedges are not overcrowded for even roasting.

Roast:

Roast in the preheated oven for 35–40 minutes, flipping halfway through, until potatoes are golden brown and crisp on the edges and onions are caramelized.

Garnish and Serve:

Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately.

Tips

Even Potato Size:

Cut potatoes into uniform wedges to ensure even cooking and crispiness.

Soak for Crispiness:

Optional: soak potato wedges in cold water for 20–30 minutes to remove excess starch, then pat dry before roasting for extra-crispy edges.

Single Layer Roasting:

Spread potatoes and onions in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.

Flip Halfway:

Turn potatoes halfway through cooking to ensure even browning and crispness on all sides.