Delectable Potatoes N Onions Recipes

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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

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

POTATOES AND ONIONS



Potatoes and Onions image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

POTATOES AND ONIONS



Potatoes and Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
Coarse salt
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter

Steps:

  • Heat a 10-inch heavy skillet over medium high heat.
  • Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
  • Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

CREAMY POTATOES AND ONIONS



Creamy Potatoes and Onions image

Categories     Milk/Cream     Onion     Potato     Side     Sauté     Vegetarian     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
6 white boiling onions (about 9 ounces total), thinly sliced
2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes
2 cups water
1/4 cup crème fraîche or whipping cream
Chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.

CHEESY ONION DIP-STUFFED POTATOES



Cheesy Onion Dip-Stuffed Potatoes image

Fluffy stuffed potatoes with yummy onion flavor. These are wonderful!

Provided by MistyTubbs

Categories     Potato Side Dishes

Time 1h40m

Yield 12

Number Of Ingredients 8

6 large baking potatoes
1 (8 ounce) container sour cream
1 cup grated Cheddar cheese
½ cup butter, softened
1 (1 ounce) package dry onion dip mix
1 teaspoon salt
¼ teaspoon ground white pepper
⅛ teaspoon ground paprika, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
  • Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
  • Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
  • Bake in the oven until heated through and cheese is melted, about 25 minutes.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 35.8 g, Cholesterol 38.6 mg, Fat 15 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 529.3 mg, Sugar 1.3 g

POTATOES WITH ONION



Potatoes With Onion image

Provided by Trish Hall

Categories     dinner, easy, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

2 medium onions, peeled and sliced thin
2 tablespoons olive oil
6 medium potatoes, peeled and sliced thin
1 13 3/4-ounce can low-salt chicken broth
1 to 2 tablespoons olive oil (or butter, if preferred)
2 tablespoons fresh thyme

Steps:

  • Preheat oven to 350 degrees.
  • Saute onions in olive oil over medium heat for 20 minutes. Spread across a baking pan, and cover with potatoes; then, pour in chicken broth, which should barely cover the onions and potatoes. Put some olive oil or butter on top. Sprinkle thyme over potatoes and onions. Bake for one hour.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 40 milligrams, Sugar 3 grams

DELECTABLE POTATOES-N-ONIONS



Delectable Potatoes-n-Onions image

This is a fantastic yet unbelievably simple way to serve potatoes, with the onions lending their signature flavour. These potatoes go with anything... period. :)

Provided by Anu_N

Categories     Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

4 medium potatoes, boiled and cubed
1 1/2 medium onions, chopped
1 green chili, sliced vertically
3 teaspoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon split, split Urad Dal or 1/2 teaspoon split, split black gram
1/2 teaspoon turmeric powder
4 curry leaves
1/4 teaspoon salt
2 tablespoons coriander leaves (to garnish) or 2 tablespoons cilantro leaves, chopped (to garnish)

Steps:

  • Heat oil in a skillet on a medium flame and add the mustard seeds and urad dal.
  • When the mustard begins to sputter, add the sliced green chilli, curry leaves, and chopped onions.
  • Saute until the onions become translucent.
  • Now add the boiled potatoes, turmeric powder, and salt.
  • Stir well for a minute or so and switch off the burner.
  • Garnish with corriander and serve immediately!

Nutrition Facts : Calories 440.7, Fat 7.5, SaturatedFat 1, Sodium 320.6, Carbohydrate 86.1, Fiber 11.4, Sugar 8.1, Protein 10.3

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