crispy potatoes onions

These golden crunchy oven potatoes and onions take basic pantry items and turn them into an amazing side that goes with almost anything you're cooking. You'll love how the outer layer gets super crispy while the inside stays soft and fluffy - it's potato heaven that'll make everyone ask for more.

I started making these potatoes when I wanted something healthier than regular fried spuds. Now my family asks for them every week, and my youngest kid calls them "magic crunchies."

Ingredients

• Red potatoes: They keep their shape really well when you cook them and get that perfect crunchy outside
• Kosher salt: You'll need this to get the flavor right during the first cooking step
• Extra virgin olive oil: This makes that beautiful golden outside layer, so grab the good stuff for better taste
• Garlic: Fresh chopped cloves give amazing smell and taste to the oil and potatoes
• White onion: These get sweet and brown while cooking, so pick firm ones with tight outer layers
• Chopped chives: Adds nice green color and light oniony taste at the end
• Flaky salt: Gives that final touch with some crunch and brings out all the flavors
• Freshly cracked black pepper: Always crack it fresh for way better taste

Step-by-Step Instructions

Prepare the oven:

Get your oven hot at 400°F. This exact temperature makes the perfect setup for crunchy outsides and fluffy insides. Most ovens need about 15 minutes to get fully heated.

Parboil the potatoes:

Cut the red potatoes into quarters so they're all the same size. Put them in a pot with enough cold water to cover them by an inch. Toss in the kosher salt and mix it around. Turn the heat up high until the water's really bubbling. As soon as it boils, turn off the heat and drain them well. This quick cooking helps get rid of extra starch and starts making the insides nice and fluffy.

Prepare the baking sheet:

While your potatoes are getting to a boil, pour olive oil on your baking sheet and add the chopped garlic. Stick it in the oven for 5-7 minutes while it's heating up. This step really matters because it gets the oil hot and full of garlic flavor, so the potatoes start sizzling right away when you put them in.

First roasting stage:

Take the hot pan out carefully with good oven gloves. Spread out the partly-cooked potatoes so one cut side is down. Don't let them stack on each other or they'll steam instead of getting crispy. Put them back in the oven for 30-35 minutes until the bottoms turn a nice golden brown.

Add onions and flip:

Take the pan out and turn all the potatoes over to the other cut side. Scatter the thin onion slices all over the potatoes. We add onions now so they won't burn before the potatoes get crispy. Back in the oven for another 20-30 minutes.

Final touches:

When the potatoes are super crispy and the onions have turned sweet and golden, pull them out. Right away, while they're still hot, sprinkle on the flaky salt, fresh pepper, and chopped chives. The heat helps wake up all the flavors from the seasonings.

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Garlic is my hidden trick in this dish. One time I accidentally put in twice as much as I meant to, and my family loved it so much I now throw in at least four big cloves. When the garlic warms up in the oil before the potatoes go in, it makes this amazing deep flavor you just can't get by adding it later.

Make-Ahead Options

You can do the quick boil part with the potatoes up to a day early and keep them in the fridge. Just let them warm up to room temp before they go in the oven. Or you can finish the first baking step, let them cool down and stick them in the fridge. Then do the onions and second baking right before you want to eat them. This works great for holiday cooking when you're short on oven space and time.

Troubleshooting Tips

If your potatoes aren't getting crispy enough, your oven might run a bit cool. Try bumping up the heat by 25 degrees. Also make sure you're not crowding too many in the pan, which makes steam instead of crispiness. If you're worried about sticking, you can put parchment paper on your baking sheet, though you might lose a little bit of the crunch on the bottom.

Flavor Variations

Try a Mediterranean twist by tossing in rosemary, thyme and lemon zest during the last five minutes of cooking. Want something spicy? Mix paprika, cayenne and garlic powder with the oil before you start roasting. You can even turn this into a full meal by adding chopped bell peppers and sprinkling cheese on top for the last ten minutes in the oven.

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These potatoes have become our go-to side dish for family dinners and they're always a hit with guests too!

Frequently Asked Questions

→ Can I use another potato type?

Absolutely, starchy ones like Yukon Gold or Russet work great, but reds keep their shape best during roasting.

→ How do you avoid burnt onions?

Add the onions halfway through roasting and give them a stir now and then to keep them golden and not burnt.

→ What if I skip boiling the potatoes?

Skipping it might leave you with raw spots. Boiling helps the insides soften, and roasting gives the crispy outside.

→ Is this dish vegan-friendly?

Absolutely, it’s naturally vegan as it only uses plant-based ingredients like olive oil.

→ Can I mix it up with other spices?

Sure thing! Try a little smoked paprika, dried rosemary, or cayenne for a fun flavor twist.