Roasted Potatoes And Onions With Wilted Greens Recipes

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ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  • Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

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

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

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

GREEN ONION POTATOES



Green Onion Potatoes image

Make and share this Green Onion Potatoes recipe from Food.com.

Provided by SharleneW

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
3 potatoes, peeled,cut in half and sliced
1 teaspoon butter
1 clove garlic, smashed and chopped
2 green onions, sliced
1 tablespoon chopped parsley
1 dash paprika
salt and pepper

Steps:

  • Heat oil in large frying pan.
  • When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
  • Season well and add butter.
  • When melted, stir in garlic, onions and remaining ingredients.
  • Cook 3 to 4 minutes, uncovered, over medium heat.
  • Serve immediately.

ROASTED POTATOES AND ONIONS WITH WILTED GREENS



Roasted Potatoes and Onions with Wilted Greens image

Categories     Leafy Green     Onion     Potato     Side     Roast     Quick & Easy     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

1 pound small red potatoes (each about 1 inch in diameter)
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 pound spinach or arugula, coarse stems discarded, leaves washed well and spun dry (about 3 cups)
2 teaspoons cider vinegar, or to taste

Steps:

  • Preheat oven to 450°F.
  • Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
  • Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
  • Serve dish warm or at room temperature.

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