POTATOES WITH CHORIZO AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.
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 RED POTATOES
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
- Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.
OVEN-ROASTED CHICKEN WITH ROASTED RED BLISS POTATOES AND CAULIFLOWER FLORETS
It¿s an all-you-can-roast dinner tonight, perfect for cooler weather. And you can become a roasting ninja while you make it: First, get the chickens in the oven. While they're roasting, prep the potatoes and toss them in the oven, too. Then cut up the cauliflower. By the time you've set the table, it's all ready to go and you've laid the groundwork for three more meals this week.
Provided by Guy Fieri
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- 1. Preheat the oven to 375 degrees F.
- 2. To prepare the chickens, in a small bowl, combine the butter, thyme leaves, parsley, and lemon juice and zest and mix well. Rub the herb butter under the skin of the breast and over the meat of the chickens. Season all over with the salt and pepper.
- 3. Tuck the wing tips under the backs of the chickens and use kitchen twine to tie the legs together. Put the onion, carrots, celery, thyme sprigs, and wine in a large roasting pan. Cover with a roasting rack and place the chickens on the rack breast side up. Roast in the center of the oven until the chickens are golden brown, their skin is crispy, and a thermometer inserted into the thickest part of the thigh joint registers 165 degrees F to 170 degrees F, about 1 hour 15 minutes. Discard the onion, carrots, celery, and thyme.
- 4. While the chickens are roasting, make the potatoes. In a small bowl, combine the salt, pepper, garlic, onion, oregano, and paprika and mix well. Spread the potatoes evenly on two large rimmed baking sheets and drizzle them with the olive oil. Sprinkle the spice mixture over the potatoes and shake the pans to coat evenly. Roast, turning the potatoes halfway through cooking, until tender when pierced with a knife and browned in spots, about 45 minutes.
- 5. To prepare the cauliflower, remove the outer green leaves from both heads, leaving the cores intact. Place one cauliflower head on its base on a cutting board. Using a sharp knife, cut it into 1-inch, bite-size florets. Transfer the florets to a large bowl. Repeat with the other cauliflower. Add the olive oil, salt, black pepper, garlic, onion, parsley, and chili flakes and toss until well coated. Spread the cauliflower evenly on two large rimmed baking sheets. Roast until tender and golden brown around the edges, 20 to 25 minutes.
- 6. Transfer one roasted chicken to a platter, tent loosely with aluminum foil, and let stand for 15 minutes. To serve, carve the chicken into 10 pieces and serve with half of the roasted potatoes and cauliflower.
MY MOTHER'S CHICKEN AND POTATOES
In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)
Yield serves 4 or more
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
CHICKEN & ROASTED RED POTATOES
This is a Kraft recipe I found on their website. Although I love chicken thighs, I thought they would be too greasy with this recipe so I used boneless and skinless chicken breasts. This recipe turned out perfect and the family loved it.
Provided by Chef Petunia
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
- HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.
- ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
- BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Nutrition Facts : Calories 160.1, Fat 7.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 175.7, Carbohydrate 20.5, Fiber 2.4, Sugar 2.5, Protein 3.1
ROASTED ONIONS AND POTATOES
Provided by Carol Rock
Categories Herb Onion Potato Side Roast Vegetarian Low Cal Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
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.
ROAST CHICKEN WITH POTATOES AND OLIVES
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." -Claire Saffitz, assistant food editor
Categories Chicken Olive Potato Poultry Vegetable Dinner Root Vegetable Coffee Grinder Bon Appétit
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
- Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
- Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
- Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.
HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES
I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)
Provided by Helping Hands
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400.
- Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
- Spread 1 tbs butter on the bottom of shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle liberally with salt.
- Spread remaining butter all over chicken.
- Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
- Add potatoes to pan, surrounding the chicken.
- Spinkle potatoes with salt, pepper, and small amount of rosemary.
- Drizzle potatoes with olive oil.
- Place pan in oven and bake chicken and potatoes for 20 minutes.
- Remove from oven.
- Toss potatoes to turn.
- Add 1 cup water to the pan.
- Add chopped carrots and onion to pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle carrots and onion with olive oil.
- Place pan back in oven.
- Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
- Remove from oven, allowing chicken to cool.
- Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
- NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.
Nutrition Facts : Calories 954.1, Fat 65, SaturatedFat 22.6, Cholesterol 274.4, Sodium 402.8, Carbohydrate 29.9, Fiber 5, Sugar 6.5, Protein 60.8
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
- Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
- Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
ROAST CHICKEN WITH POTATOES AND ARUGULA
Straight from the oven, new potatoes are tossed with arugula in a lemony side salad for moist roasted chicken. Pretty impressive for five minutes of prep!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees.
- Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.
ONION ROASTED POTATOES
Make and share this Onion Roasted Potatoes recipe from Food.com.
Provided by Carmen B.
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
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.
ONION PARMESAN ROASTED RED POTATOES
Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.
Provided by TheDancingCook
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large plastic bag, seal and shake until well coated.
- Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
- Uncover and bake 15 minutes longer or until potatoes are tender.
- *I think they even taste better more browned and crispy, so you may want to turn up the temp after uncovering and cook them longer.
- You could also make this on the grill, covered in foil in an aluminum pan. Grill for 1 hour, turning potatoes occasionally.
Nutrition Facts : Calories 340.1, Fat 18.5, SaturatedFat 2.4, Sodium 610.1, Carbohydrate 40.7, Fiber 4.3, Sugar 3.3, Protein 4.8
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
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