Crispy Oven-Fried Potatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/8/23
Crispy oven fried potatoes in a round serving dish

The Spruce Eats
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
306 Calories
9g Fat
51g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 306
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 139mg 6%
Total Carbohydrate 51g 19%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 6g
Vitamin C 22mg 110%
Calcium 52mg 4%
Iron 3mg 15%
Potassium 1299mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's hard to believe these crispy potatoes came out of the oven. The potatoes are cubed and oven-fried to golden perfection with some garlic and chunks of onion. Due to the high temperature, the surface of the potatoes comes out golden brown and crispy.

The potatoes are not only easy to prepare, but they also won't leave grease spatters all over your stovetop, and cleanup is a breeze. Line the baking pan with foil for even easier cleanup. To cut back on fat, spray the pan or foil with nonstick cooking oil spray, and reduce the olive oil and butter by half.

The recipe calls for higher starch baking potatoes, but feel free to use red-skinned potatoes, Yukon Gold, fingerlings, or other kinds of potatoes. Purple potatoes (all or part) can add extra color to the dish and make it more attractive.

These oven-fried potatoes are the perfect addition to any meal. They're great with chicken, pork chops, or steak. Add your favorite veggie side dish and round up your dinner with a dessert, such as a pie topped with ice cream, for a filling and satisfying feast.

Ingredients

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 pounds baking potatoes, russet or Idaho

  • 1 large onion

  • 3 clove garlic

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons minced fresh parsley

Steps to Make It

  1. Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.

    Ingredients for crispy oven-fried potatoes gathered

    The Spruce Eats

  2. Combine the oil and butter in a large, rimmed baking pan. Place the pan in the oven until the butter has melted.

    Oil and butter in baking pan

    The Spruce Eats

  3. Peel the potatoes and cut them into 1-inch cubes or small wedges.

    Peeled and cut potatoes in a bowl

    The Spruce Eats

  4. Peel the onion and cut it in half. Cut each half into 4 chunks.

    Sliced onion halves cut into half-moons on a wooden cutting board

    The Spruce Eats

  5. Mince the garlic.

    Minced garlic on a wooden cutting board

    The Spruce Eats

  6. Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.

    Onion, garlic, and potatoes in a roasting pan

    The Spruce Eats

  7. Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.

    Roasted potatoes and onions
    The Spruce

  8. Sprinkle with salt and pepper as desired.

    Oven-fried potatoes sprinkled with salt and pepper

    The Spruce Eats

  9. Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

    Crispy roasted potatoes in a roasting pan sprinkled with parsley

    The Spruce Eats

Tips

  • Russet and Idaho potatoes are more floury and have less water in them—making them popular and excellent potatoes for making crispy oven potatoes or french fries. 
  • For easier cleanup, line the baking pan with aluminum foil.
  • Spray nonstick cooking oil on the aluminum foil, and you can reduce the oil and butter in half.