Sauteed Red Potatoes And Tomatoes Recipes

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CRISP SAUTéED RED POTATOES RECIPE



Crisp Sautéed Red Potatoes Recipe image

I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 6

1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
1 Tbsp unsalted butter
2 Tbsp olive oil
Salt (preferably kosher or sea salt, to taste)
Black pepper (freshly ground, to taste)
2 Tbsp chives or green onion (chopped, plus more to garnish)

Steps:

  • Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
  • Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
  • Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

ROASTED POTATOES AND TOMATOES



Roasted Potatoes and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
  • Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

SKILLET RED POTATOES



Skillet Red Potatoes image

When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

2 medium red potatoes, cooked and cut into 1/2-inch chunks
2 tablespoons canola oil
1/2 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon paprika

Steps:

  • In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

SAUTEED POTATOES WITH KALE



Sauteed Potatoes with Kale image

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Provided by BeccaM

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 6

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
  • Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g

ITALIAN POTATO RECIPE



Italian Potato Recipe image

This Southern Italian Potato Recipe, with crushed tomatoes and sliced onions, is an easy Mediterranean side dish. Serve this baked potato dish with meat, chicken or fish.

Provided by Maria Vannelli RD

Categories     side

Time 1h50m

Number Of Ingredients 12

3 pounds red potatoes (9 medium )
1 onion (thinly sliced)
28 ounces whole peeled canned tomatoes (796 mL can)
1 cup water
4-5 garlic cloves (minced)
2 teaspoons oregano (dried)
1½ teaspoons paprika
1½ teaspoons salt
⅛ teaspoon black pepper
4 tablespoons olive oil (extra virgin)
3 tablespoons Italian flat-leaf parsley (fresh and finely chopped)
pecorino romano cheese or parmesan cheese (to garnish, if desired)

Steps:

  • Peel and cut potatoes into wedges.
  • Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
  • Thinly slice the onion. Set aside.
  • Mince the garlic. Set aside.
  • Preheat oven to 425° F (220° C).
  • Place oven grate on the lower center rack.
  • Empty the can of whole peeled canned tomatoes in a large bowl.
  • Add one cup of water to the can, swirl and empty contents in the bowl.
  • Hand crush the tomatoes.
  • Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
  • Drain the water from the potatoes.
  • Add the sliced onions and crushed tomatoes and combine.
  • Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
  • Arrange the potatoes and vegetables in a single layer, in the baking dish.
  • Drizzle olive oil over the top.
  • Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
  • Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
  • Transfer to a serving dish, garnish with fresh chopped parsley and serve.
  • OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 45 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 816 mg, Fiber 6 g, Sugar 7 g

SAUTEED RED POTATOES AND TOMATOES



Sauteed Red Potatoes and Tomatoes image

Categories     Potato     Tomato     Side     Sauté     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 servings

Number Of Ingredients 3

1 tablespoon olive oil
1/2 pound red potatoes, cut into 1-inch pieces
5 grape tomatoes, halved crosswise

Steps:

  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes, stirring and shaking skillet frequently, until golden brown and cooked through, about 5 minutes.
  • Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes. Season with salt and pepper.

SEASONED RED POTATOES



Seasoned Red Potatoes image

Make and share this Seasoned Red Potatoes recipe from Food.com.

Provided by CookingONTheSide

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

12 -14 small red potatoes
1/4 cup olive oil
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

  • Peel a strip from around each potato.
  • Place potatoes in an ungreased 3 quart baking baking dish.
  • In bowl, combine the oil, butter and seasonings; drizzle over potatoes.
  • Bake, uncovered, at 350 degrees for 50-55 minutes or until tender, stirring every 15 minutes.

Nutrition Facts : Calories 388.2, Fat 17.2, SaturatedFat 6.2, Cholesterol 20.3, Sodium 517, Carbohydrate 54.7, Fiber 6, Sugar 4.4, Protein 6.7

SAUTEED RED POTATOES



Sauteed Red Potatoes image

Make and share this Sauteed Red Potatoes recipe from Food.com.

Provided by Tom in Texas

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb red potatoes
3 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Wash all potatoes and slice into 1/8 - 1/4 inch slices.
  • Saute potatoes in oil for a few minutes to coat well.
  • Cover the pan and occassionally stir to allow the potatoes to brown.
  • Cook for about 20 minutes this way.
  • Add salt and pepper, and continue cooking for an additional 5 minutes with no lid stirring frequently.

Nutrition Facts : Calories 169.8, Fat 10.4, SaturatedFat 1.4, Sodium 165.8, Carbohydrate 18.1, Fiber 1.9, Sugar 1.5, Protein 2.1

SAUTEED GARLIC POTATOES



Sauteed Garlic Potatoes image

Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs boiling potatoes, peeled and cut into 1 inch pieces
3 tablespoons olive oil
6 cloves garlic, unpeeled
1 tablespoon lemon juice
salt & freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

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.

SAUTEED POTATOES WITH ONIONS AND GARLIC



Sauteed Potatoes With Onions and Garlic image

Provided by Pierre Franey

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds small red-skinned potatoes
Salt to taste
2 tablespoons vegetable oil
1/2 cup thinly sliced onion
1 tablespoon butter
1 teaspoon finely chopped garlic
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams

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