Crispy Mushroom Onion Potatoes Recipes

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

CRISPY POTATO, ONION, AND MUSHROOM RöSTI RECIPE

Crispy Potato, Onion, and Mushroom Rösti Recipe image

Crispy and golden brown on the outside, creamy and tender in the middle, with some good garlicky mayo (aioli, if you will) for dipping: The key to a really great rösti is twofold.

Provided by J. Kenji López-Alt

Categories Side Dish Brunch Breakfast and Brunch Quick and Easy Sides

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

3 medium russet potatoes (about 1 pound; 450g), rinsed and cut into 1/16-inch matchsticks or grated (see note)
5 tablespoons (75ml) olive oil
1 medium onion, finely sliced (about 1 cup)
4 ounces (115g) button mushrooms, finely sliced
2 cloves garlic, grated on a Microplane grater
1 teaspoon picked fresh thyme leaves
Kosher salt and freshly ground black pepper

Steps:

Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.
Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.
Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.
Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli .

Nutrition Facts : Calories 372 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, Sodium 443 mg, Sugar 4 g, Fat 23 g, ServingSize Makes one 10-inch rösti, serving 2 to 3, UnsaturatedFat 0 g

HONEY-ROASTED POTATOES AND MUSHROOMS

Honey-Roasted Potatoes and Mushrooms image

Faced with potatoes and mushrooms that needed to be cooked -- or else! I came up with this.

Provided by Trinkers

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
½ white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
½ teaspoon dried thyme
⅛ teaspoon dried sage
1 pinch dry mustard powder
1 pinch garlic powder
salt and ground black pepper to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
Bake in the preheated oven for 10 minutes.
Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 19.8 g, Fat 4.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 5.1 g

CRISP ONION-ROASTED POTATOES

Crisp Onion-Roasted Potatoes image

You may omit the thyme or marjoram and substitute other herbs like oregano. Make them to your liking. This is a high fat recipe you can cut it back by only spraying the potatoes with Pam or other such spray and then sprinkle the herbs over the pottoes coating them. They will still be tasty and much healthier

Provided by Bergy

Categories Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (1 1/4 ounce) envelope onion and mushroom soup mix or 1 (1 1/4 ounce) envelope onion soup mix
1/4 cup lite olive oil or 1/4 cup virgin olive oil
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon thyme
1 teaspoon marjoram
salt & pepper, to taste
2 lbs potatoes, peeled and quartered

Steps:

Heat oven to 450F degrees.
In a shallow baking dish mix all the ingredients except the potatoes, thoroughly blend the spices oil etc.
Add potatoes and turn to coat all sides.
Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.

CRISPY MUSHROOM & ONION POTATOES

Crispy Mushroom & Onion Potatoes image

Make and share this Crispy Mushroom & Onion Potatoes recipe from Food.com.

Provided by Darlene Summers

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 (1 1/4 ounce) envelope onion and mushroom soup mix
1/2 cup olive oil
1/4 cup butter or 1/4 cup oleo, melted
1/4 teaspoon pepper
2 lbs potatoes, quartered (about 4 medium to large)

Steps:

In a shallow baking pan, thoroughly blend all ingredients except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring potatoes occasionally, at 450° for about 1 hour or till potatoes are golden brown, crispy and fork tender.

Nutrition Facts : Calories 362.7, Fat 26.3, SaturatedFat 7.5, Cholesterol 20.3, Sodium 433.5, Carbohydrate 29.9, Fiber 3.5, Sugar 1.2, Protein 3.6

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