Roasted Potatoes And Onions Recipes

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.

Steps:

• Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

Steps:

• Preheat oven to 375.
• Spray a baking dish with cooking spray or grease lightly with olive oil.
• Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper.
• Repeat until all potatoes and onion are used.
• Bake about 35-40 minutes, or until potatoes are tender.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Add onion soup mix, potatoes, and olive oil or vegetable oil, in a large bowl.
• Stir to coat.
• Put potatoes on a large baking sheet.
• Bake for 40 to 50 minutes, stirring occasionally, until potatoes are tender and golden brown.

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.

Steps:

• Toss potatoes and onions in olive oil, bread crumbs and salt and pepper. Place potatoes and onions around lamb in roasting pan.

Steps:

• 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon.

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.

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Steps:

• Preheat oven to 450°F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.

Steps:

• Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
• To ensure that the potatoes remain crisp, they should be completely dry before cooking.
• Place the butter and oil in a roasting pan and place in the oven to heat.
• When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
• Toss well and then spread out in a single layer.
• Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
• Shake the pan from time to time to redistribute the potatoes.
• When they are cooked through, season with salt and pepper.
• Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
• Enjoy!

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.

Steps:

• Preheat oven to 400 degrees.
• Split potatoes in half lengthwise and cut onions in half crosswise.
• Pour oil on a jellyroll pan, preferably aluminum. Sprinkle salt over potatoes and onions; place them cut side down in one layer on oiled pan.
• Place the pan on the bottom rack of the oven (or if you want the undersides of your vegetables very crusty, on the oven floor). Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top and dark brown on the underside.
• Set aside for 10 minutes. Remove the onion skins; lift the vegetables with a spatula, and serve.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
• Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.