Equipment Needed
- Large, rimmed baking sheet (half-sheet pan)
- Large mixing bowl
- Parchment paper or aluminum foil (for easier cleanup, but not required)
- Sharp knife and cutting board
- Measuring spoons
Step-by-Step Instructions
First, I prep my vegetables. I scrub the potatoes clean—since we’re keeping the skins on for extra texture and nutrients, a good scrub is important. I cut them into even, 1-inch chunks. The key here is uniformity; if the pieces are different sizes, they’ll cook unevenly. I dice my yellow onion into pieces about the same size as the potato chunks. In my large mixing bowl, I combine the potatoes and onions. The sight of the pale gold potatoes and the white onions already gets me excited for the transformation to come.
Now, for the seasoning. I drizzle the olive oil over the potatoes and onions. Then, I sprinkle on the kosher salt, garlic powder, smoked paprika, black pepper, and dried thyme. I use my hands to toss everything together. I’m not shy about it—I really massage that oil and those spices into every nook and cranny, making sure every single piece is evenly coated. The potatoes will glisten, and the onions will start to soften slightly from the salt. I let this mixture sit for about 10 minutes; this brief rest helps the potatoes absorb the seasoning.
Next, I preheat my oven to a roaring 425°F (220°C). High heat is absolutely critical for achieving that crispy, “fried” exterior. While it heats, I line my baking sheet with parchment paper (my secret for no-stick cleanup) and pour the potato-onion mixture onto it. I spread everything out into a single, even layer, making sure nothing is piled on top of anything else. Crowding is the enemy of crispiness! I give the pan a little shake to ensure the potatoes are mostly cut-side down, which maximizes the surface area for browning.(See the next page below to continue…)