The first time I pulled this sheet pan of golden, crispy-edged potatoes and caramelized onions from my oven, the entire kitchen filled with an aroma that felt like a hug. It was the scent of cozy Sunday mornings and hearty weeknight dinners all at once. I remember thinking, “How can something so simple smell and look so incredible?” That’s the magic of this dish for me—it transforms the humblest of ingredients into pure, satisfying comfort food, with minimal effort and maximum reward. It’s a recipe I turn to again and again, and I’m so excited to share my personal way of making it with you.
Ingredients
- 2 pounds russet potatoes, scrubbed and dried
- 1 large yellow onion
- 3 tablespoons olive oil (plus a little extra for greasing)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste (I start with 1 tsp salt & 1/2 tsp pepper)
- Fresh parsley, chopped (for garnish, optional but recommended)
The potatoes and onions are the stars, so choose them well. For the crispiest results, you want starchy russet potatoes. I’ve tried this with waxy red potatoes, and while still tasty, they don’t get that same perfect crispy-on-the-outside, fluffy-on-the-inside texture. Trust me on the russets. The smoked paprika isn’t just for color; it gives a subtle, smoky depth that makes these taste almost like they came from a grill. Don’t skip it! If you only have sweet paprika, it’ll work, but the flavor profile will be different.
Equipment Needed
- A large rimmed baking sheet (a.k.a. a sheet pan)
- Parchment paper or a silicone baking mat
- A sharp chef’s knife and cutting board
- A large mixing bowl
- Tongs or a large spatula
Let’s talk about the sheet pan for a second. Using a rimmed one is non-negotiable—it contains the oil and any released moisture. I line mine with parchment paper every single time. I learned the hard way that skipping it leads to a frustrating, sticky clean-up, and some of those delicious crispy bits get welded to the pan. A silicone mat works great, too. The large mixing bowl is key for giving the potatoes and onions enough room to get evenly coated with oil and seasonings without making a mess.
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