POTATOES AND ONIONS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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.
BEER, BACON & ONION BRAISED NEW POTATOES
Simple, great flavor, savory and just a fantastic easy recipe. A simple pot of bacon, herbs, onions and potatoes, just slow cooked. True comfort food. Serve this with a slow cooked pork roast, slow cooked short ribs, or baked chicken; these are just my favorites. If you want, cut the recipe in half for just the two of you.
Provided by SarasotaCook
Categories Potato
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Bacon and Onions -- In a large sauce pan, add the butter and bacon and saute until the bacon starts to render some of the drippings, just a couple of minutes on medium low heat. You DON'T want the bacon to crisp up. Then add in the onions, garlic, herbs and stir another couple of minutes.
- Potatoes and Beer -- If you are using bigger potatoes, you may want to cut them in quarters. Add in the potatoes and toss well to combine all the flavors. Then add in a pinch of salt, pepper and the beer. Go easy on the salt and pepper as you can re-season once the dish is cooked. It will take about 30 minutes, covered, but I like to vent the lid just a bit so some of the liquid will evaporate. Cook until the potatoes are tender. Once tender, re-check if you need to add any additional salt and pepper. And again, cooking time can vary.
- NOTE: As one reviewer mentioned, Theirs took much longer. Remember this depends on the size of your pot, and most importantly on the size of the potatoes. The time is NOT set in stone as this can vary.
- Serve -- Just serve the potatoes with the sauce in a large bowl and make sure you give them a big spoon so they can add some of the sauce over the potatoes. Garnish with fresh parsley. ENJOY!
Nutrition Facts : Calories 161.6, Fat 5.7, SaturatedFat 2.8, Cholesterol 11.7, Sodium 94.4, Carbohydrate 19.3, Fiber 2, Sugar 2.6, Protein 3.1
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
BEER BRAISED GREEN PEPPERS, ONIONS & POTATOES
I was making a pizza crust with beer and our son dumped the beer in the frying pan with the green peppers and onions, instead of the bowl with the pizza dough makings and a recipe was born!
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large frying pan, add green peppers, onions and 2 tblsp olive oil. Heat to moderate heat. Stir a few times until onions and peppers are starting to get transparent. Add 6 oz of beer and cover, turn heat down and simmer about 10 minutes.
- Take out of pan and set aside in a bowl.
- To dry frying pan add 2 tblsp olive oil. Heat to moderate high, add shredded potatoes. Note: You may squeeze the potatoes to release and drain the starch and then add 1 tblsp lemon juice to potatoes so they do not turn as brown before cooking.
- Fry without turning. Use spatula to raise edges and raise slightly towards the middle.
- Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet.
- Add the other 6 oz of beer, tip the pan and raise the edges so the beer goes on the underside of the potatoes.
- Add the salt and pepper sprinkling on the top of the potatoes.
- Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes.
- Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only.
- Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.
Nutrition Facts : Calories 216.6, Fat 7, SaturatedFat 1, Sodium 303.7, Carbohydrate 33, Fiber 4.4, Sugar 2.8, Protein 3.9
GOLDEN POTATOES & ONIONS
This is a brilliant way to use up leftover potatoes, perfect with roast chicken
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
- Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won't crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.
Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
POT ROAST, VEGETABLES, AND BEER
This is a great recipe for a quick family meal. Little prep time and makes great gravy for your meat and vegetables.
Provided by Pam
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.
- Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 38.7 g, Cholesterol 98.2 mg, Fat 29 g, Fiber 5.9 g, Protein 33.8 g, SaturatedFat 10.1 g, Sodium 300 mg, Sugar 7.9 g
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