POTATOES AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
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
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
OLD-FASHIONED STEWED POTATOES
This old-fashioned recipe is delicious and easy.
Provided by The Southern Lady Cooks
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
- Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.
STEWED POTATOES
Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.
Provided by Marta Olynyk
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 42 g, Fat 2.6 g, Fiber 5.9 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 20.5 mg, Sugar 4.3 g
TOMATO ONION STEW
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).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 1 quart
Number Of Ingredients 6
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.
THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP
I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!
Provided by wekitty
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
- 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
- 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
- 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.
Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8
STEWED POTATOES AND GREEN BEANS WITH TOMATOES
Provided by Ruth Cousineau
Categories Potato Tomato Side Stew Vegetarian Quick & Easy Dinner Green Bean Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
Steps:
- Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
- Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.
GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI
I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.
Provided by Rob R.
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot or steep-sided stir-fry pan.
- Add the onion and sauté until it is golden.
- Add the potatoes and water.
- Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
- Add the zucchini, green beans, tomatoes, and oregano.
- Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
- Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
- Season to taste with salt and pepper.
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