Crunchy Onion Potatoes
Transform your next side dish into a showstopper with these irresistible Crunchy Onion Potatoes! This recipe combines tender baby potatoes with a golden, crispy coating made from toasted panko breadcrumbs, Parmesan cheese, and a fragrant blend of paprika and thyme. The secret lies in sautéing sweet yellow onions and garlic to infuse every bite with rich, caramelized flavor before coating the potatoes and baking them to perfection. Perfectly crisp on the outside and melt-in-your-mouth tender on the inside, these potatoes are an easy and satisfying addition to any meal. Garnished with fresh parsley, they're as visually appealing as they are delicious. Ideal for dinner parties or family feasts, this oven-baked recipe is a must-try for anyone who loves bold, savory flavors with a satisfying crunch!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Wash the baby potatoes thoroughly. If the potatoes are larger, cut them into halves or quarters to ensure even cooking.
Peel and finely chop the onion. Peel and mince the garlic.
In a large mixing bowl, combine the panko breadcrumbs, Parmesan cheese, paprika, dried thyme, salt, and black pepper.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and lightly golden. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Transfer the cooked onion and garlic mixture to the breadcrumb mixture and stir to combine evenly.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Toss the baby potatoes in the oil until they are evenly coated.
Roll the oiled potatoes in the breadcrumb mixture, pressing slightly to adhere the crumbs to the surface of the potatoes.
Arrange the coated potatoes in a single layer on the prepared baking sheet.
Bake in the preheated oven for 35-40 minutes, flipping the potatoes halfway through cooking, until they are golden brown and crispy on the outside and tender on the inside.
Remove from the oven and let the potatoes cool slightly. Sprinkle with freshly chopped parsley before serving.
Serve warm as a delicious and crunchy side dish.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
