French Onion Potatoes

I usually make potatoes when I want something comforting but don’t want to fuss over a complicated recipe. Add plenty of sliced onions, a little butter and olive oil, season everything well, and let the potatoes roast until they’re beautifully golden and slightly crisp around the edges.

Honestly, the onions might be my favorite part. They become soft, sweet, and caramelized while the potatoes soak up all that savory flavor. The little browned spots you get on the potatoes are exactly what you’re looking for.

This is the kind of recipe that works just as well for a Sunday dinner as it does for a casual weeknight meal. Serve it alongside chicken, steak, roasted vegetables, or simply enjoy a bowlful on its own.

Ingredients

• 2 pounds baby potatoes or small Yukon Gold potatoes

• 2 large yellow onions, thinly sliced

• 3 tablespoons olive oil

• 2 tablespoons unsalted butter, melted

• 3 cloves garlic, minced

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ cup beef or chicken broth

• 2 tablespoons grated Parmesan cheese, optional

• 1 tablespoon chopped fresh parsley, for garnish

How to Make French Onion Potatoes

1. Prepare the potatoes

Start by washing the potatoes really well. If you’re using small baby potatoes, I usually leave the skins on because they become wonderfully crisp in the oven.

Cut larger potatoes into roughly 1-inch pieces so everything cooks evenly.

2. Slice the onions

Thinly slice the onions. Don’t worry if it looks like you have way too many onions—they cook down quite a bit.

For the best flavor, try to slice them fairly evenly so they soften at about the same rate.

3. Season everything

Add the potatoes and sliced onions to a large bowl.

Pour in the olive oil and melted butter, then add the garlic, salt, black pepper, thyme, paprika, onion powder, and garlic powder.

Toss everything together until the potatoes and onions are nicely coated.

4. Arrange in the baking dish

Transfer the mixture to a large oven-safe baking dish or roasting pan.

Spread the potatoes and onions into an even layer. Pour the broth around the edges of the dish rather than directly over the potatoes. This adds moisture and flavor without preventing the potatoes from browning.

5. Roast until golden

Bake at 425°F (220°C) for about 40–50 minutes, stirring once or twice during cooking.

Keep an eye on the potatoes toward the end. You want them tender inside with beautifully browned, crispy edges.

If you want extra browning, switch on the broiler for the final 2–3 minutes. Just watch them closely because they can go from perfectly golden to burnt surprisingly quickly.

6. Add Parmesan and parsley

Once the potatoes are finished, sprinkle with Parmesan cheese if you’re using it.

Finish with freshly chopped parsley and serve while hot.

Cooking Tips for the Best French Onion Potatoes

Don’t overcrowd the pan.
This is probably the biggest secret to getting those gorgeous browned edges. If the potatoes are piled on top of each other, they’ll steam instead of roast.

Use small potatoes when possible.
Baby potatoes have a lovely creamy center and crisp up beautifully.

Slice the onions thinly.
Thicker slices can take longer to soften, while thin slices become wonderfully sweet and caramelized.

Don’t skip the butter.
You can make this with olive oil alone, but honestly, the combination of butter and olive oil gives the potatoes a much richer flavor.

Give them a stir.
I usually turn the potatoes once or twice while they roast so different sides get a chance to brown.

Want them extra crispy?
Preheat your baking dish or roasting pan before adding the potatoes. A hot surface helps the potatoes start browning immediately.

Serving Suggestions

These potatoes are incredibly versatile. I love serving them with:

• Roast chicken

• Grilled steak

• Pork chops

• Burgers

• Roast beef

• Grilled fish

• Fried or scrambled eggs

• Green beans or roasted vegetables

• A simple garden salad

For a more indulgent version, top the hot potatoes with extra Parmesan and a little shredded mozzarella. You can also add crispy bacon or fresh herbs such as rosemary and parsley.

And honestly, don’t be surprised if you find yourself eating them straight from the baking dish.

Nutrition Information

Approximate nutrition per serving, based on 6 servings and without optional Parmesan:

• Calories: 280

• Carbohydrates: 40g

• Protein: 5g

• Fat: 12g

• Saturated Fat: 3g

• Fiber: 5g

• Sugar: 5g

• Sodium: 430mg

Nutrition information is an estimate and will vary depending on the exact ingredients and quantities used.

Frequently Asked Questions

1. Can I use regular potatoes instead of baby potatoes?

Absolutely. Russet, Yukon Gold, or red potatoes all work well. If you’re using large potatoes, cut them into similar-sized pieces so they cook evenly.

2. Can I make these potatoes ahead of time?

Yes. You can roast the potatoes several hours ahead and refrigerate them once cooled. Reheat them in a hot oven at around 400°F (200°C) until heated through and crispy again.

3. Why aren’t my potatoes getting crispy?

The most common reason is overcrowding. Potatoes need enough space for the moisture to escape. Spread them into a single layer and avoid putting too many pieces in the pan.

4. Can I make this recipe without Parmesan?

Of course. Parmesan is completely optional. The potatoes and caramelized onions are flavorful enough without it.

5. Can I add cheese to French Onion Potatoes?

Definitely! For an extra-comforting version, sprinkle Gruyère, mozzarella, or cheddar over the potatoes during the final few minutes of baking. The cheese should be melted and lightly browned before serving.

Conclusion

These French Onion Potatoes are proof that you don’t need a long ingredient list to make an impressive side dish. Crispy golden potatoes, sweet caramelized onions, garlic, herbs, butter, and a little olive oil come together to create something seriously comforting.

I usually serve these straight from the oven while they’re still hot and crispy. They’re easy enough for a regular weeknight dinner but delicious enough to put on the table when you’re having guests over.