Sauteed Potatoes With Onions And Garlic Recipes

DICED SWEET POTATOES WITH ONIONS AND GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a glass or non-stick baking dish with olive oil.
• Place sweet potatoes into the prepared baking dish and turn to evenly coat with the olive oil in the baking dish. Season sweet potatoes with salt and pepper. Add onion and garlic to sweet potato mixture.
• Bake in the preheated oven until sweet potatoes are tender, about 1 hour.

SAUTEED RED POTATOES WITH ONION AND GREEN BEANS

Steps:

• 1. 1. Bring a large pot of water to a boil. Add the potatoes; cook about 20 minutes or until almost tender. Add the beans; cook about 3 minutes more or until tender. Drain well.
• 2. 2. In a large skillet, heat the oil over medium heat. Add the garlic; cook and stir for 30 seconds. Add the potatoes, beans, onions, onion powder, and salt and pepper to taste. Cook about 2 minutes more or until heated through, tossing to coat. Add the chives after turning off the stove and toss once more to allow the seasonings to coat.

SAUTEED POTATOES WITH ONIONS AND GARLIC

Steps:

• Place potatoes, unpeeled, in a saucepan with water to cover and salt.
• Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices.
• Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
• Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.

LYONNAISE POTATOES

Steps:

• Put the sliced onions, olive oil and half the butter in your largest frying pan. Cook over a low-medium heat until the onions are super-soft but not golden-brown yet - this might take up to 30-35 minutes.
• Meanwhile bring a large pan of salted water to the boil. Slice the potatoes into 1cm/½ in thick slices. Once the water is boiling, add the potatoes and when the water has returned to the boil, set your timer for 3 minutes. Drain immediately and leave in the colander to steam dry. Heat the oven to 200C/180C/Gas 6.
• When the onions are done, remove from the heat and stir through the parsley and thyme with the garlic and some generous seasoning. Gently toss the onion mixture and par-boiled potatoes together - you can do this in the frying pan if they fit, or a large mixing bowl.
• Tip everything into a large baking dish - you don't want the mixture to sit any deeper than 5cm/2in. Arrange and press the top down a little to roughly flatten. Dot the remaining butter all over the top.
• Bake for 35-40 minutes, or until the top is golden-brown and crisp, and the potatoes cooked through. A little extra garnish of chopped parsley and fresh thyme is nice, but not strictly necessary.

SAUTEED POTATOES WITH ONION

Steps:

• Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
• Cut the potatoes, with skins on, into 1/4-inch slices.
• Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
• Add butter and parsley, toss well and stir gently. Serve immediately.

SAUTEED GARLIC POTATOES

Steps:

• Heat oil in a large non stick frying pan.
• Add potatoes and saute over medium heat until golden brown, about 10 minutes.
• Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
• Remove garlic, peel, place in a small bowl and crush.
• Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
• Spoon into a serving dish and top with chives and parsley.