ROSEMARY POTATOES WITH CARAMELIZED ONIONS
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
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.
ROASTED ROSEMARY-ONION POTATOES
Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
- Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
- Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
POTATO AND ONION CAKES
These plump little cakes -- grated potatoes with herbs, plus a red onion crown -- are baked in a muffin tin until crisp on the outside and tender on the inside. They can be served with broiled or grilled meats and are also delicious served with eggs for breakfast or brunch. So make some extras; you'll be glad there are leftovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Generously butter six cups of a large (6-cup capacity) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle with 1/2 teaspoon each balsamic and red-wine vinegar. Add a rosemary top to each cup; cover with an onion slice. Set aside.
- Using a mandoline, slice potatoes into matchsticks. In a medium bowl, toss potatoes with chopped rosemary and egg yolk; season with salt and pepper. Divide among cups; dot each with butter.
- Bake until potatoes are tender and edges are browned, about 30 minutes. Run a thin knife around inside of cups to loosen; invert cakes, and serve.
ROASTED ROSEMARY ONION POTATOES
These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.
Provided by mommylady2010
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
- Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
- Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 151 mg, Sugar 1.1 g
ONIONS BAKED WITH ROSEMARY AND CREAM
A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.
Provided by rowdy
Categories Side Dish Vegetables Onion
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
- Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g
ROSEMARY ONION POTATOES
Make and share this Rosemary Onion Potatoes recipe from Food.com.
Provided by grandma2969
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Do not peel potatoes, wash thoroughly, slice in 1/4" thickness.
- Combine melted butter and onion soup mix.
- Layer potatoes in pan and cover with butter, onion soup mix.
- Layer potatoes in pan and cover with butter, onion soup mix and sprinkle with rosemary leaves, minced.
- Bake 1 hour at 375*.
Nutrition Facts : Calories 268.3, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.9, Sodium 814.9, Carbohydrate 30.2, Fiber 3, Sugar 2.1, Protein 3.1
POTATO-ONION CAKES
Steps:
- Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
- Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper. Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.)
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.
GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES
Steps:
- For steak:
- Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
- For peppers and onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
- Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
- Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
- Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.
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