Onion Y Potatoes Recipes

ONION-ROASTED POTATOES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine russet potato and sweet potato cubes with onion soup mix and olive oil in a bowl, stirring to mix thoroughly. Spread out into a 9x13-inch baking dish.
• Bake in the preheated oven until potatoes are tender and golden brown, stirring occasionally, about 40 minutes.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

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.

ONION-ROASTED POTATOES

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.

ONION-Y POTATOES

Steps:

• 1. Peel the Potatoes. Cut about a half an inch to an inch thick..place them in a round casserole dish..add a sprinkle of onion soup and dab each potatoe with a pinch of margarine..place next layer on top and repeat until it gets to the top. Bake for about an 1 and half hours or until potatoes are soft..stir around for the butter on the bottom gets all over potatoes and serve

ROAST 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.

POTATOES AND ONIONS

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.