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Raise your hand if mornings (or, let’s be honest, pretty much any time of day) make you crave something cozy and savory from the oven! That’s me, practically every weekend. There’s something about the combo of creamy potatoes, sweet onions, and smoky bacon that always reminds me of family road trips—stopping at little diners for a big plate of breakfast potatoes and eggs, where everything comes out piping hot with that comforting, buttery aroma. Whenever I make these oven-fried potatoes and onions at home, it’s like bringing a bit of that small-town diner magic right to my own kitchen table. And you want to talk about an easy recipe? This one’s as easy as it is delicious!
Even better, you pop everything in the oven and just let it do the work, so you can actually sip your coffee and wake up instead of hovering over a skillet. (Trust me, that never works as glamorously as it looks on TV!) Whether you’re cooking for a houseful or just want leftovers for tomorrow’s lunch, this is the kind of dish you’ll come back to again and again.
Why You’ll Love This Recipe
- Big comfort, little effort: The oven roasts everything together, making cleanup (and your life) easier.
- That crispy-golden edge: Thanks to a smidge of butter and bacon, you get those craveable edges that make everyone pick from the pan.
- Totally adaptable: Switch up the bacon, try sweet onions or add some cheese—these potatoes happily change with your mood or what’s hanging out in your fridge.
- Perfect for any meal: Breakfast, dinner, late-night snack (been there)—they’re always a hit.
Key Ingredients
Red Potatoes: I like red potatoes for this dish because they hold their shape even as they get beautifully tender on the inside and crispy outside. Honestly, Yukon Golds or whatever’s on hand work, too. Just slice them thin so they roast up nicely—no one wants a potato that’s crunchy on the wrong side of crispy!
Onions: A sweet or yellow onion brings the best flavor (they caramelize so well!), but if you’ve only got red, that’s delightful in a pinch. Chop them up fine for extra sweetness dotted throughout your potatoes—or go a little chunkier if you want some bite.
Bacon: I mean, need I say more? Bacon gives that salty, smoky, rich flavor, plus gets crispy right in the oven. You can swap in turkey bacon or leave it out for a vegetarian version (a dash of smoked paprika fills in some of that goodness, if you want!).
Butter: Just a touch dotted throughout transforms basic potatoes into golden magic. If you’re going dairy-free, olive oil works, too! But the butter…that’s my nostalgic, diner-cooked secret.
Salt & Pepper: Don’t skip these—they wake up all those savory notes. Just remember bacon is salty, so taste as you go if you’re like me and love a generous sprinkle!
For all the exact quantities and measurements, just scroll down to the recipe card below. (But honestly, this is a “measure with your heart” kind of dish.)
Step-by-Step Instructions
Step 1: Preheat and Prepare
First things first, set your oven to 400°F (200°C). While that’s warming up, grab your trusty 9×13-inch casserole dish (you won’t believe how much mileage mine gets—hello, all-in-one meals!) and give it a quick grease with a pat of butter or spritz of spray. No sticking equals no stuck-on cleaning. Winning already.
Step 2: Layering the Potatoes
Arrange those thinly sliced (or cubed, if you prefer) red potatoes across the bottom of your dish. Keep the layer as even as possible—this helps the potatoes cook through at the same rate and get those yummy, golden edges.
Step 3: Adding Flavor
Here’s the flavor magic: sprinkle your chopped onions and bacon all over those potatoes. It doesn’t have to be perfect. I like a pretty even spread so every scoop gets a bit of everything. Everything’s about to get cozy in the oven!
Step 4: Dotting with Butter
Take that butter (dice it up so it distributes) and dot it all over the top. This is what’s going to crisp the edges and create pockets of buttery goodness. Don’t be afraid to crowd the pan—that’s what you want.
Step 5: Seasoning
Generously season with salt and black pepper. You can always taste and add more later (especially after the bacon does its salty thing during baking). I’m just saying—bold, savory potatoes are never a bad idea.
Step 6: Baking Process
Cover the dish snugly with foil. This traps in moisture and lets everything steam and mingle—about 45 minutes in the oven does the trick for super-tender potatoes that soak up every bit of bacon and onion flavor. (If you peek and see steam—good news!)
Step 7: Crisping the Potatoes
Now for the fun part: Uncover, give everything a gentle stir (careful, it’s hot!), then pop the dish back under the broiler for about 5 minutes. Stir every minute or so if you remember (I set a timer on my phone)—those crispy corners and golden tops are what you’re after. Keep a close eye so nothing burns…unless, like me, you secretly love a charred potato edge!
Step 8: Serve and Enjoy
When everything looks golden and smells amazing, pull it from the oven and let everyone dig in while it’s hot! I love a pop of chopped parsley or even a little sprinkle of Parmesan on top, but that’s totally optional. These potatoes disappear fast—don’t be surprised if you find yourself “tasting” an extra spoonful or two while you’re supposed to be plating (I do this every time—no shame!).
Serving Suggestions
This is one of those rare side dishes that goes with everything—seriously. For breakfast, pile them next to some scrambled eggs and toast for the breakfast of your dreams. If dinner is in the cards, they snuggle right next to steak, chicken breast, pork chops, or even a juicy burger. I love making a simple green salad with a cilantro vinaigrette to add a fresh, bright note (and feel fancy for a second!).
Honestly, sometimes this IS the main dish in our house. Add a fried egg on top or tuck in some roasted vegetables, and ta-dah—no one’s leaving the table unsatisfied. Sprinkle a tiny bit of cheese or chopped scallion before serving if you like a little extra goodness on your potatoes.
Storage Tips
Fridge
Got leftovers? Lucky you! Let the potatoes cool completely, then pop them in an airtight container in your fridge. They’ll hang out happily for about 3 days (if you can resist midnight snacking, that is!).
Reheat in the Oven
To reheat, spread them out on a baking sheet and roast at 375°F (190°C) for about 10 minutes or until hot and crisped back up. Or just toss them in a nonstick skillet for a quick re-crisp on the stovetop (sometimes easier when you’re just reheating a small amount—or you want extra crunchy bits).
Freezing
Not gonna sugarcoat it: freezing’s not my favorite for cooked potatoes—they tend to go a little mushy on thawing. I’d skip it unless you’re really determined (or don’t mind softer texture later).
Variations
Think of this recipe as your personal playground. Feeling cheesy? Toss some shredded cheddar or a sprinkle of Parmesan over the potatoes the last five minutes. Want an herby boost? Fresh rosemary, a little thyme, or even a pinch of garlic powder goes a long way toward transforming the dish.
Feeling spicy? Red pepper flakes or smoked paprika make it pop. Want to skip the bacon? No sweat—olive oil and a few extra herbs make it veggie-forward. And if you’re feeding a loaded-potato crowd, serve with dollops of sour cream and a handful of scallions or chives (or more bacon if that’s your style!).
Conclusion
If your family is anything like mine, these oven-fried potatoes and onions will be right at home on your table, morning, noon, or night. There’s something soul-soothing about the way the potatoes crisp up, the onions melt into each bite, and the bacon brings it all together—it’s cozy food at its best. So, if you’re looking for something easy and crowd-pleasing, give this a whirl. And honestly, if you come up with a wild variation or have a funny kitchen story while making these, leave a comment below! I absolutely love hearing how these recipes become part of your family traditions, too. Enjoy every bite (and don’t forget the crispy edges—they really are the best part)!
Oven Fried Potatoes and Onions
Ingredients
- 5 pounds red potatoes thinly sliced or cubed
- 1 onion finely chopped
- 6 slices bacon chopped
- 1/2 cup butter diced
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish to prevent sticking and simplify cleanup.
- Evenly distribute the thinly sliced or cubed red potatoes in the greased casserole dish. Arrange them in a single layer for even cooking.
- Evenly scatter the finely chopped onions and chopped bacon over the potatoes for added flavor and texture.
- Dot the diced butter evenly over the potato mixture to infuse richness and promote crispy edges.
- Sprinkle the potato mixture with salt and pepper to taste. Adjust the amount based on the bacon’s saltiness.
- Tightly cover the casserole dish with aluminum foil to trap moisture. Bake in the preheated oven for 45 minutes, ensuring the potatoes become tender.
- After baking, carefully remove the foil and stir the potatoes gently. Broil for about 5 minutes, stirring every minute for even browning and crispiness.
- Once the potatoes are golden brown and crispy, remove the dish from the oven and serve hot for the best flavor and texture.
