Stewed Potatoes And Onion Recipe

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.

Recipe From allrecipes.com

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
Calories474.3 calories
Carbohydrate34.3 g
Fat37 g
Fiber4.6 g
Protein4 g
SaturatedFat4 g
Sodium424.2 mg
Sugar3 g

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.


OLD FASHIONED STEWED TATERS N' ONIONS



Old Fashioned Stewed Taters n' Onions image

I grew up with stewed potatoes. Mom usually had them with pinto beans and a side of cornbread. This recipe isn't precise because it's one of those handed down from mom to daughter recipes. It's hard to tell how old this is. My mom told me how to make it and I'm sure her mom told her, and so on. These "taters n' onions" as we...

Recipe From justapinch.com

Provided by Elaine Bovender

Categories     Potatoes

Time 30m

Number Of Ingredients: 5

4 or 5 medium white potatoes (yukon gold potatoes work very well, too)
1 medium onion
1/4 to 1/2 c whole milk
butter to taste
salt and pepper to taste

Steps:

  • 1. Peel and rinse potatoes. Cut into pieces and put into a large saucepan. Peel and quarter onion and put into pan with potatoes. Cover with water bring to a boil. Cover and cook until tender.
  • 2. When potatoes are done, pour off most of the water. It's okay if there's a little water left with the potatoes. Add milk, butter, salt and pepper.
  • 3. Cook over medium heat, stirring constantly until butter is melted and potatoes have thickened. This usually only takes a few minutes. Do not mash, but leave in chunks. Serve with your favorite meat and vegetables.


STEWED POTATOES



Stewed Potatoes image

Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.

Recipe From allrecipes.com

Provided by Marta Olynyk

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients: 9

1 tablespoon vegetable oil
3 cloves garlic, minced
½ large onion, chopped
1 plum tomato, chopped
6 potatoes, diced
½ rutabaga, diced
dried oregano, to taste
salt and freshly ground black pepper to taste
2 cups chicken broth
Calories205.3 calories
Carbohydrate42 g
Fat2.6 g
Fiber5.9 g
Protein5 g
SaturatedFat0.4 g
Sodium20.5 mg
Sugar4.3 g

Steps:

  • Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.


STEWED POTATOES



Stewed Potatoes image

When I was growing up, I was blessed to have my grandparents live in a downstairs apartment in our house. My grandmother would cook dinner (the noon meal) for whoever was there or happened to drop by. The leftovers were saved for supper (the evening meal) for she and my grandfather and for my brother and me as snacks when we...

Recipe From justapinch.com

Provided by Donna Brown

Categories     Potatoes

Time 1h40m

Number Of Ingredients: 5

4 - 5 (or whatever amt. needed) red potatoes, peeled and washed
slice of onion
salt and pepper
2 - 3 Tbsp butter
1 - 2 tsp flour

Steps:

  • 1. Cut peeled potatoes into quarters. Place in saucepan and cover with COLD water. Add salt and bring to a slow boil on stove eye. Cook on low heat (cooking on high heat with cause them to mush and not keep their shape). Add onion slice for flavor, remove it later if you don't want to serve the onion in the potatoes. When tender, add butter and thickening. For thickening - Put flour in a small container, add small amt. of salt, add small amt. of cold water and stir into a thin paste. (You may need to add a bit more water.) Stir until all flour lumps are dissolved. Add to potatoes and bring to a low boil. NOTE: As with any thickening, whether you are using flour or cornstarch, you must bring it to a boil for it to thicken properly. Boil until liquid is at desired thickness. Add black pepper as desired.


TOMATO ONION STEW



Tomato Onion Stew image

This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 1 quart

Number Of Ingredients: 6

3 tablespoons vegetable oil
3 medium onions, thinly sliced
1 garlic clove, minced
5 medium tomatoes, cut lengthwise into eighths
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
  • Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.




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