Brilliant Potatoes With Paprika And Caramelized Onions Recipes

ROSEMARY POTATOES WITH CARAMELIZED ONIONS

Rosemary Potatoes with Caramelized Onions image

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 pounds small red potatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
CARAMELIZED ONIONS:
2 large sweet onions, chopped
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons balsamic vinegar

Steps:

In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.

PAPRIKA OVEN ROASTED POTATOES

Paprika Oven Roasted Potatoes image

Make and share this Paprika Oven Roasted Potatoes recipe from Food.com.

Provided by iris5555

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs new potatoes, quartered
salt
1/2 cup olive oil
6 tablespoons butter
1 onion, chopped
6 garlic cloves, minced
2 teaspoons fresh oregano leaves
2 teaspoons fresh thyme leaves
2 tablespoons paprika
1/2 teaspoon white pepper
2 tablespoons flour
1/2 cup hot chicken broth

Steps:

Preheat oven to 400 degrees.
Bring water to boil in a large saucepan and add potatoes and salt. Return to rolling boil.
Boil for 10 minutes, until potatoes are tender. Remove from heat, drain and set aside.
In a large saute pan (I used a cast iron skillet), combine olive oil and butter and melt butter over medium low heat. Do not allow butter to brown.
Once butter has melted, add onion and garlic. Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
Add oregano, thyme, paprika and white pepper. Mix well and add potatoes. Mix again to coat potatoes with mixture.
Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
Meanwhile, stir flour into hot chicken broth until well dissolved. Add to potatoes and cook until sauce thickens, about 3 minutes longer. Remove from heat.
Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet). Bake 15 minutes.

Nutrition Facts : Calories 411.7, Fat 30.2, SaturatedFat 9.9, Cholesterol 30.5, Sodium 157.9, Carbohydrate 33.2, Fiber 4.9, Sugar 2.3, Protein 4.7

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