Easy Onion Garlic Potatoes 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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
• Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

Steps:

• Make 6 cuts across the potato but do not cut through.
• Place a slice of onion in each slit.
• Dot with butter.
• Sprinkle on the garlic, salt& pepper.
• wrap tightly in the foil, seal all the joins.
• BBQ over medium heat for apprx 1 hour, turning occasionally, the time depends on the size of the potato.
• If you choose top with the sour cream and bacon bits.

Steps:

• Preheat oven to 350 degrees.
• Use a sharp knife to puncture potatoes several times.
• Microwave potatoes on high for 13 to 14 minutes, or until they are tender when poked with a knife or fork (microwave oven cooking times vary).
• Cube the potatoes into small bite sized pieces.
• Put the cubed potatoes into a large ziplock (re-sealable) plastic bag.
• In a small bowl, mix oil and soup mixes.
• Mix until lumps are dissolved.
• Pour the mixture over the potatoes in the bag.
• Seal bag and rotate the potatoes around in the bag so that the oil mixture coats the potatoes.
• Pour the potatoes into an 8x8 or a 9x9 pan.
• Bake for 30 minutes.

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Steps:

• Wash potatoes and cut into 1 inch pieces, leaving the skin on.
• Add the potatoes, soup mixes, and olive oil to a large bowl and toss to coat.
• Spray a large baking sheet with cooking spray and arrange potatoes in a single layer.
• Use two pans if you need to keep from crowding.
• Top potatoes with any oil/soup mix left in the bowl. Season with black pepper and garlic to taste.
• Bake at 425 for 35 to 45 minutes or until golden and crispy, flipping once halfway through cooking.
• Serve with sour cream and chives.

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.