Potatoes And Onions Adapted From Giada De Laurentiis Recipes

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POTATOES AND ONIONS (ADAPTED FROM GIADA DE LAURENTIIS)



Potatoes and Onions (Adapted from Giada De Laurentiis) image

This is another wonderful recipe from Giada. She made this to accompany a chicken dish but it could really compliment many meats. This recipe can be made ahead and reheated the next day.

Provided by GaylaV

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs new potatoes (red and or or yellow)
1 lb white pearl onion (use cippolini onions if you can get them)
1/4 cup extra virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Scrub and halve or quarter potatoes, depending on size.
  • Peel onions.
  • Toss all ingredients together in a large bowl.
  • Spread the mxture 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 the refrigerator to reheat the next day in a preheated 400F oven for 10 to 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 228.6, Fat 9.3, SaturatedFat 1.4, Sodium 400.1, Carbohydrate 34, Fiber 4.9, Sugar 4.4, Protein 4

BUTTERY HERBED POTATOES



Buttery Herbed Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes, (about 2 potatoes) diced into 1/3-inch pieces
1 onion, diced
Salt and coarse ground black pepper
6 tablespoons unsalted butter, chilled and cubed
4 small sprigs rosemary

Steps:

  • Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
  • Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.

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.

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POTATOES AND ONIONS (ADAPTED FROM GIADA DE LAURENTIIS) RECIPE
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