Peasants Potatoes Fried Potatoes Onions Recipes

EASY FRIED POTATOES & ONIONS

Steps:

• Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
• Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
• Return the onion to the pan, toss and season. Serve warm.

FRIED POTATOES & ONIONS

Steps:

• In 12 inch covered skillet add enough oil to cover bottom about 1/4 inch thick.
• Add sliced potatoes and quartered onions.
• Add salt and pepper to taste.
• Cover and cook over medium heat, stirring occasionally till potatoes are tender.

FRIED POTATOES, PEPPERS, & ONIONS

Steps:

• Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
• Drain the potatoes and set aside.
• In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
• Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
• Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
• Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
• After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
• Serve warm.

PERFECT FRIED POTATOES

Steps:

• Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture.
• In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.
• Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix.

PEASANTS POTATOES - FRIED POTATOES & ONIONS.

Steps:

• Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
• put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
• take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
• Return to microwave, cook 3 additional minutes at 1/2 power.
• put 12" fry pan on stove at near high. Add 1/4 cup oil.
• put potatoes into hot oil.
• Once potatoes are cooked on one side add garlic & onions.
• toss ingredients.
• cook till done.

POTATOES AND ONIONS

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.

CANDIE'S EASY POTATO AND ONION DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
• Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

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.

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.