Roasted Potatoes With Onion Green Pepper Corn Sp5 Recipes

Steps:

• 1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
• 2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

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 the oven to 425°F.
• Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
• Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
• Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
• Calories: 182
• Total Fat: 6g
• Protein: 2g
• Carbohydrate: 31g
• Cholesterol: 0mg
• Sodium: 9mg

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large casserole dish, mix Simply Potatoes Diced Potatoes with Onion, green pepper and corn. Drizzle with oil and mix to vegetables to coat evenly. Sprinkle Morton Natures Seasons seasoning blend over top and mix to distribute evenly. Spread evenly over bottom of pan.
• 3. Place into oven and cook for 30-40 minutes, stirring occasionally so that all pieces get even browning. Serve with steak or other favorite meat.

Steps:

• Scrub but do not peel potatoes; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.
• Chop whole onion, and add to potatoes as they cook.
• Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.
• Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.
• Season with salt and pepper.

Steps:

• Preheat oven to 375°F (190°C).
• Wash potatoes.
• Halve or quarter larger potatoes.
• Cut onion into eight pieces.
• Cut peppers into one-inch pieces.
• Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
• Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Steps:

• Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
• In a large nonstick skillet, sauté the pepper and onion until browned. Remove from pan and set aside.
• In a large nonstick skillet, sauté the shaved steak until just browned.
• Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
• Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.