Amelia’s “Restaurant” Potatoes with Frizzled Onions

updated Jun 21, 2021
Kitchn Love Letters
"Restaurant" Potatoes with Frizzled Onions

This one-pan steam method leaves you with fluffy potatoes with a crisp exterior.


Prep5 minutes to 10 minutes

Cook45 minutes

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Credit: Amelia Rampe

It’s Sunday morning and my two daughters (or, as I like to call them, the Kitchen Patrol) start circling the kitchen like ravenous sharks about to attack. I am bombarded with questions like ”Mmmm, what’s that smell?” and “Are they done yet?” This doesn’t happen every time I make breakfast, but it does happen every time I make what my family now calls “restaurant” potatoes.

I’m not sure why they call them that (I think maybe because they give off diner-style home fries vibes), but I do know what makes them so good: their steam-then-roast method. Pre-steaming the potatoes ensures they are crisp on the outside while keeping the interiors creamy and fluffy-soft. Some recipes have you steam the potatoes in a saucepan, but I do it directly in the baking sheet so I don’t have to dirty and wash an extra dish. But what I think really takes these potatoes to the next level is the addition of sliced onions, which get all frizzled and crispy and emit the most wonderful smell as they roast.

Credit: Amelia Rampe

Making the Crispiest, Creamiest Potatoes at Home

This method takes very little prep and effort. Simply peel and cut potatoes, spread them onto a sheet pan along with 1 cup of water and some salt, cover them with foil, and roast until tender. As they roast, thinly slice a medium yellow onion. Then drain the excess liquid from the pan; remove the foil; and add the sliced onion, some extra-virgin olive oil, and another pinch of salt. Roast until the potatoes are crispy and the onions are deeply caramelized (some may look a little burnt, but I assure you that those are the most delicious ones). Your home will smell like your favorite breakfast spot, which my family is really missing right now. Make these at home and remember to support your restaurant friends by purchasing their provisions and donating to their employee funds.

These potatoes are super tasty on their own, but you can riff away to suit your own taste — add cayenne, paprika, smoked paprika, or fresh thyme, or serve them with aioli. They aren’t just breakfast potatoes; they are anytime potatoes. No matter how you make them, take a minute to sit down and fully enjoy them.

"Restaurant" Potatoes with Frizzled Onions

This one-pan steam method leaves you with fluffy potatoes with a crisp exterior.

Prep time 5 minutes to 10 minutes

Cook time 45 minutes

Serves 4

Nutritional Info


  • 2 pounds

    russet potatoes (about 4 large)

  • 1 tablespoon

    kosher salt, divided

  • 1 cup


  • 1

    medium yellow onion

  • 3 tablespoons

    olive oil

  • Freshly ground black pepper


  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

  2. Peel and dice 2 pounds russet potatoes into 3/4-inch pieces. Transfer to a rimmed baking sheet. Sprinkle with 1 teaspoon of the kosher salt and toss until the potatoes are evenly coated. Spread into an even layer, then drizzle with 1 cup water. Cover the baking sheet tightly with aluminum foil.

  3. Roast until the potatoes are tender and can be easily pierced with a paring knife, about 15 minutes. Meanwhile, thinly slice 1 medium yellow onion into 1/3-inch thick slices.

  4. Carefully lift up one corner of the foil. Pour off any excess water, then remove the foil completely. Add the sliced onion, 3 tablespoons olive oil, and the remaining 2 teaspoons kosher salt to the potatoes, then toss to coat. Spread the potato mixture into an even layer, arranging the potatoes so that they are flat-side down.

  5. Roast uncovered for 15 minutes. Remove the baking sheet from the oven. Toss the potatoes and onions, using a thin, flat spatula to scrape underneath the potatoes to loosen them. Roast until the onions are golden-brown and the edges of the potatoes are crisp and golden brown, about 10 minutes more. Taste and season with salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.