Ingredients
4 large russet potatoes (peeled and cut into wedges or cubes)
1 large onion (sliced into thin strips)
3 tbsp olive oil (or melted butter for richer flavor)
1 tsp garlic powder
1 tsp smoked paprika (or regular paprika)
½ tsp dried thyme (optional)
Salt and black pepper to taste
2 tbsp fresh parsley (chopped, for garnish)
Instructions
Step 1 – Prep the Potatoes
Preheat oven to 425°F (220°C).
Rinse potato wedges in cold water, then pat dry with paper towels (this helps them crisp up).
Step 2 – Season
In a large bowl, toss potatoes and onion slices with olive oil, garlic powder, paprika, thyme, salt, and pepper.
Spread evenly on a parchment-lined baking sheet in a single layer.
Step 3 – Bake
Roast for 35–40 minutes, flipping halfway through, until potatoes are golden brown and crispy on the edges.
Step 4 – Serve
Sprinkle with fresh parsley before serving.
Enjoy as a side dish with roasted meats, burgers, or eggs for breakfast.
