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Oven cut potatoes


Peel the potatoes, wash them, and cut into approximately equal 12-ths or 16-ths. Peel the onion and cut it into two halves against the grain (like for onion rings). Cut carrots into two or three pieces. Place them all into a baking pan and cover with oil (use your hands).

Mix spices in a separate container. Then mix then with veggies until evenly coated. Make sure onions are placed with their largest side down.

Add a splash of water and cover the pan with aluminum foil, tightly crimping it on all sides. Use thicker foil if possible so that crimp is really tight.

Place into the oven at 175 °C (350 °F) for 1 hour. Remove aluminum foil and cook in the oven for additional 1 hour.


1 kg Russet potatoes 2 lb (about 3)
1 Yellow onion
2 Carrots
50 ml Oil
12 g Salt 2 tsp
3 g Garlic powder ½ tsp
3 g Smoked paprika ½ tsp
1 g Black pepper ⅓ tsp
Cayenne a dash