Oven Fried Potatoes and Onions with Bacon are a hands-off alternative to skillet potatoes. Red potatoes, chopped onion, bacon, butter, salt, and pepper bake together until tender, then finish under the broiler for browned, crisp edges.
Why This Oven Method Works
- Covered first: foil traps heat so the potatoes soften before browning.
- Broiled at the end: a short blast of high heat creates crisp edges after the potatoes are tender.
- Bacon cooks with the potatoes: its drippings season the whole baking dish.
- No constant skillet stirring: most of the cook time happens in the oven.
Ingredient Notes
Red potatoes work well because they hold their shape during the long covered bake. Slice or cube them evenly so the pieces cook at the same rate.
Onion and bacon add most of the flavor. Finely chopped onion softens into the potatoes, while bacon adds smoke and richness.
Butter is dotted over the top before the dish is covered, helping coat the potatoes as everything heats.
Tips for Crispy Oven Potatoes
- Keep the potato pieces similar in size.
- Spread them evenly in the 9×13-inch dish rather than piling them heavily in one area.
- Stir after removing the foil so fresh surfaces are exposed before broiling.
- Watch closely under the broiler and stir as needed because browning can happen quickly.
- Serve right away for the best crisp edges.
Skillet vs. Oven Fried Potatoes
This recipe is intentionally different from our Fried Potatoes and Onions. That version uses a skillet and parboiled potatoes for direct pan browning. This version bakes with bacon and finishes under the broiler, making it useful when you would rather keep the stovetop free.
Serving Ideas
Serve these potatoes with eggs, breakfast sausage, chicken, steak, pork chops, burgers, or meatloaf. For more ideas, browse easy side dish recipes.
Storage and Reheating
Refrigerate cooled leftovers in a covered container. Reheat in the oven or air fryer if you want to restore some browning. A microwave works for convenience, but the potatoes will be softer.
Frequently Asked Questions
Why cover the potatoes with foil first?
The covered portion helps the thick potato pieces become tender. The foil is removed before the final browning step.
Why use the broiler at the end?
The broiler gives the cooked potatoes quick direct heat so their surfaces can brown without extending the full baking time too much.
Ingredients
- 5 pounds red potatoes, thinly sliced or cubed
- 1 onion, finely chopped
- 6 slices bacon, chopped
- ½ cup butter, diced
- Salt and pepper to taste
How To Make Oven Fried Potatoes and Onions
- Preheat the oven to 400°F. Grease a 9×13-inch casserole dish.
- Arrange the potatoes in an even layer in the prepared dish.
- Sprinkle the chopped onion and bacon over the potatoes, then dot the top with butter.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and stir the potatoes.
- Switch the oven to broil and cook for about 5 minutes, stirring every minute or so as needed, until the potatoes are browned and crisp at the edges.
- Serve immediately.