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Oven Fried Potatoes and Onions

Oven Fried Pota­toes and Onions are a scrump­tious side dish that can eas­i­ly become a main. 

Fried Potatoes and Onions on a White plate. The potatoes are served with a fried egg on top. Plate is on a concrete countertop with a fork and blue print napkin.
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You’ll love the crispy con­trast of the top and bot­tom with the deli­cious­ly, ten­der pota­toes in the center.

Oven Fried Pota­toes and Onions com­bines a favorite dish from my child­hood with a clas­sic French pota­to dish called Pommes Anna (Pota­toes Anna).

This Fried Pota­toes and Onions recipe is my own hybrid mix of the two. And, we absolute­ly love it!

Even bet­ter, you can make Fried Pota­toes and Onions into a main dish by crack­ing eggs on top at the end of cook­ing time, to add pro­tein and lus­cious­ness to your meal. 

Fried Potatoes and Onions on a White plate. Plate is on a concrete countertop with a fork and blue print napkin.

You’re also going to love how sim­ply and quick­ly you’ll be able to put this yum­my dish togeth­er. Oven Fried Pota­toes and Onions is going to become a favorite com­fort food side or main dish in your fam­i­ly meal rotation. 

What to Serve with Fried Potatoes and Onions

Serve this dish with my house sal­ad recipe and you’ll have a scrump­tious break­fast, or break­fast for din­ner, that your fam­i­ly will want again and again! 

And if you would like to add bread to your meal, you can’t go wrong with my home­made bis­cuits or soda bread.

Fresh fruit, fruit sal­ad or any of your favorite green veg­eta­bles are also per­fect sides. My air fry­er green beans would be fantastic!

A house salad in a bowl ona concrete counter top with a turquoise fabric napkin. The larger salad bowl of salad is in the background

The Ingredients

  • Rus­set Pota­toes (I think Yukon Gold, Ida­ho Pota­toes and Red Pota­toes would work, as well.)
  • Red Onion
  • But­ter (I used salt­ed, but either should be fine.)
  • Home­made All Pur­pose Sea­son­ing (I pre­fer this home­made blend, but if you have a favorite use that. Just be aware of the salt con­tent. My home­made is low salt, so if yours isn’t, you may not need addi­tion­al salt.)
  • Salt
Ingredients for Fried Potatoes and Onions on a Concrete Counter top:  Clear bowl of peeled and sliced Russet Potatoes, stick of softened butter, 1/2 cup of minced red onion and small white bowl with All Purpose Seasoning and Salt in it.

Why Use a 12″ Cast Iron Skillet?

I chose the 12″ skil­let, so that there would be a larg­er sur­face area of crispy pota­toes, in my Fried Pota­toes and Onions. 

You could use a small­er skil­let, but the lay­ers of pota­toes would be thick­er and increase the cook­ing time. For me, time is always at a pre­mi­um near din­ner. I like the method that gets my Oven Fried Pota­toes and Onions on the table most quickly.

Also, I use my small­er, 10″, cast iron skil­let as a weight on top of the pota­toes as they cook. 

I only have 1 cast iron skil­let. What can I sub­sti­tute as the top weight?

A heavy glass pie plate with dry beans or pie weights would be a good option. Or even a non-cast iron (but oven safe) skil­let that can be filled with some­thing like dry beans or pie weights. You just want some­thing that will press down on the pota­toes and help the max­i­mum amount of pota­to sur­faces to come in con­tact with the bot­tom of your cast iron skil­let. This will help crisp up your Oven Fried Pota­toes and Onions.

Fried Potatoes and Onions on a White plate. Plate is on a concrete countertop with a fork and blue print napkin.

FAQ

Can I use a 10″ cast iron skil­let instead of a 12″?

Yes. You will have more lay­ers than I did in the 12″ skil­let, so your Fried Pota­toes and Onions may take longer to cook all the way through. Leave the weight on your 10″ skil­let for 25 min­utes, instead of 20. Then remove the weight and foil to fin­ish cook­ing. It may take up to an addi­tion­al 15 to 25 min­utes, in addi­tion to the time list­ed in the recipe, because of your thick­er layers.

Can I sub­sti­tute a dif­fer­ent vari­ety of pota­toes?

Absolute­ly! You can make your Fried Pota­toes and Onions with Rus­set pota­toes, Yukon Gold pota­toes, Ida­ho Pota­toes or Red Pota­toes. My favorites are Rus­sets (the starch browns eas­i­ly) and Yukon Golds.

How can I tell if my Oven Fried Pota­toes are Done?

The sim­plest way to tell is to look for the crispy, gold­en brown top. After that, pierce the cen­ter of the pota­to lay­ers with a fork. If the fork slides through eas­i­ly to the bot­tom lay­er, the pota­toes are done. This is called “fork tender”.

How to Make Fried Potatoes and Onions

The Prep

  1. Pre­heat the oven to 425° on the con­vec­tion set­ting.  (If you don’t have con­vec­tion, that’s fine.  Just set it to 425° and expect that it may take an addi­tion­al 5 to 15 min­utes to cook the Oven Fried Pota­toes and Onions all the way through, depend­ing on your spe­cif­ic oven.)
  2. Peel and slice the rus­set pota­toes (or Yukon Golds) into 1/8″ thick slices. You can use a good, sharp knife.  But, I pre­fer this man­do­line [affil­i­ate link] for cut­ting uni­form slices that cook even­ly.  (You can check out my Ama­zon shop for more of my favorite kitchen tools.) If you don’t have a man­do­line just be sure to keep your slices the same thick­ness and not thick­er than 1/8″.
Slicing Russet Potatoes with a mandoline

  1. Use 2 Table­spoons of the soft­ened but­ter to grease the bot­tom and sides of the 12″ cast iron skil­let, you will cook the Fried Pota­toes and Onions in.
  2. Reserve 1 table­spoon of but­ter from what remains.  Set it aside for later.
  3. Melt the last 5 Table­spoons of but­ter in the microwave and stir in the All Pur­pose Sea­son­ing and salt.  Set aside.

Layering the Potatoes, Onions and Butter Sauce

  1. Place sliced pota­toes into the bot­tom of the 12″ cast iron skil­let in a sin­gle lay­er.  I start­ed in the cen­ter of the skil­let and worked out for this first lay­er.  One slice in the cen­ter and then work­ing out­ward in a cir­cu­lar pat­tern. Only add enough slices to cov­er the bot­tom with a slight over­lap on each pota­to slice.
  2. With a pas­try brush, brush sea­soned melt­ed but­ter over that first layer.
  3. Sprin­kle half of the minced onions over the brushed first layer.
  4. Add a sec­ond lay­er of pota­toes.  I start­ed on the edge of the skil­let and worked to the cen­ter for the 2nd layer.

  1. Wind the 2nd lay­er back to the cen­ter and then, with the pas­try brush, brush sea­soned melt­ed but­ter over the sec­ond layer.
  2. Sprin­kle the last half of the onions over this brushed layer.
  3. Add the third lay­er of pota­to slices for the Fried Onions and Pota­toes.  I don’t usu­al­ly have enough for a full lay­er so I arrange them in a sin­gle lay­er begin­ning at the cen­ter of the skil­let and work­ing out as far as it will go. I don’t usu­al­ly over­lap the top layer.
  4. Use the rest of the melt­ed but­ter to brush the last layer.

  1. Tear a sheet of foil just large enough to cov­er the top of your skillet.
  2. Use the reserved soft­ened but­ter to grease one side of the foil.
  3. Press the foil, but­tered side down, over the pota­toes in the skillet.
  4. Add a sec­ond small­er (oven safe) skil­let (or a heavy pie plate with weights) on top of the foil to weight down the potatoes.

Baking and Serving

  1. Bake for 20 minutes.
  2. Remove the top skil­let and the foil and con­tin­ue bak­ing for 12 to 25 min­utes, until pota­toes are gold­en brown and crispy on top and fork ten­der all the way through.  In my oven that only took about 12 min­utes, but tim­ing will vary from oven to oven.
  3. Remove from the oven and serve.
Fried Potatoes and Onions garnished with chopped parsley in a cast iron skillet

Make Fried Potatoes and Onions a Main Dish

One of the most afford­able and deli­cious sup­pers I remem­ber grow­ing up was fried pota­toes with eggs cooked on top.

Once your Fried Pota­toes and Onions are done, you can enjoy the same homey and com­fort­ing main dish by sim­ply remov­ing the pota­toes from the oven.

Raw eggs cracked over the top of Fried Potatoes and Onions, ready to go back to the oven for 3 to 4 minutes baking time.

Imme­di­ate­ly crack the num­ber of eggs you need for those you are serv­ing over the top of the fin­ished Fried Pota­toes and Onions.

Place the skil­let back into the 425° oven until the eggs reach their desired doneness. 

It took between 3 and 4 min­utes for my egg whites to be firm­ly set and the yolk to still be runny. 

If you like hard yolks on your eggs, leave them in a lit­tle bit longer.

Fried Potatoes and Onions in a Cast Iron skillet with sunny side up eggs on top

I hope you get a chance to try these delec­table and afford­able Oven Fried Pota­toes and Onions. 

If you do and you find that you and your fam­i­ly enjoy them, I hope you’ll stop by and leave a 5 star com­ment on this post to let me know. 

Leav­ing 5 stars with your com­ment helps oth­ers find our recipe when they do a Google search. Thanks so much!

The Recipe

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Oven Fried Potatoes and Onions


  • Author: Glen­da Embree
  • Total Time: 50 min­utes
  • Yield: 4 to 6 serv­ings 1x
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 pounds Rus­set pota­toes, peeled and sliced 1/8″ thick
  • 1/2 cup red onion, minced
  • 1/2 cup but­ter, softened
  • 1 tea­spoon home­made All Pur­pose Seasoning
  • 1/2 to 1 tea­spoon salt, to taste

Instructions

  1. Pre­heat the oven to 425° on the con­vec­tion set­ting.  (If you don’t have con­vec­tion, that’s fine.  Just set it to 425° and expect that it may take an addi­tion­al 5 to 15 min­utes to cook the Oven Fried Pota­toes and Onions all the way through, depend­ing on your spe­cif­ic oven.)
  2. Peel and slice the rus­set pota­toes (or Yukon Golds) into 1/8″ thick slices. You can use a good, sharp knife.  But, I pre­fer a man­do­line for uni­form slices that cook even­ly.  If you don’t have a man­do­line just be sure to keep your slices the same thick­ness and not thick­er than 1/8″.
  3. Use 2 Table­spoons of the soft­ened but­ter to grease the bot­tom and sides of your 12″ cast iron skillet.
  4. Reserve 1 table­spoon of but­ter from what remains.  Set it aside for later.
  5. Melt the last 5 Table­spoons of but­ter in the microwave and stir in the All Pur­pose Sea­son­ing and salt.  Set aside.
  6. Place sliced pota­toes into the bot­tom of the 12″ cast iron skil­let in a sin­gle lay­er.  I start­ed in the cen­ter of the skil­let and worked out for this first lay­er.  Only add enough slices to cov­er the bot­tom with a slight over­lap on each pota­to slice.
  7. With a pas­try brush, brush sea­soned melt­ed but­ter over that first layer.
  8. Add a sec­ond lay­er of pota­toes.  I start­ed on the edge of the skil­let and worked to the cen­ter for this layer.
  9. Again, with the pas­try brush, brush sea­soned melt­ed but­ter over the sec­ond layer.
  10. Add the third lay­er of pota­to slices.  I don’t usu­al­ly have enough for a full lay­er so I arrange them in a sin­gle lay­er at the cen­ter of the skillet.
  11. Use the rest of the melt­ed but­ter to brush the last layer.
  12. Tear a sheet of foil just large enough to cov­er the top of your skillet.
  13. Use the reserved soft­ened but­ter to grease one side of the foil.
  14. Press the foil, but­tered side down, over the pota­toes in the skillet.
  15. Add a sec­ond small­er (oven safe) skil­let (or a heavy pie plate with weights) on top of the foil to weight down the potatoes.
  16. Bake for 20 minutes.
  17. Remove the top skil­let and the foil and con­tin­ue bak­ing for 12 to 25 min­utes, until pota­toes are gold­en brown and crispy on top and fork ten­der all the way through.  In my oven that only took about 12 min­utes, but tim­ing will vary from oven to oven.   And depend on the size of skil­let you used, as well as the thick­ness of your pota­to slices.  It may take any­where from 12 to 25 min­utes to fin­ish cooking.
  18. Remove your fin­ished Fried Pota­toes and Onions from the oven and serve.

Notes

Egg Topped Oven Fried Potatoes and Onions Option

After remov­ing the fin­ished pota­toes from the oven, break raw eggs over the top.  (Use as many as need­ed for the group you’re serv­ing.)  Place the skil­let back in the 425° oven and bake until the eggs reach the desired done­ness.  3 to 4 min­utes was about per­fect for a firm white and run­ny yolk in my oven.  Leave them longer for a hard yolk.

  • Prep Time: 15
  • Cook Time: 35
  • Cat­e­go­ry: Veg­etable, Side Dish, Main Dish
  • Method: Oven
  • Cui­sine: Amer­i­can

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10 thoughts on “Oven Fried Potatoes and Onions”

  1. I love this!! Such a per­fect side dish that can be eas­i­ly tweaked to be a deli­cious meal! Thanks for the recipe!

    Reply

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