ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
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
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
RANCH ROASTED POTATOES WITH CHEESE
Cubed potatoes and onions are baked with ranch dressing mix, then topped with cheese for a quick-to-assemble side dish. This recipe is similar to one from Hidden Valley Ranch, but with a few extra ingredients added.
Provided by Tee Lee
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- In a gallon zip-top storage bag, combine potatoes, onion, pepper (if using), and oil.
- Toss to coat vegetables with oil.
- Add paprika and ranch dressing mix, toss again until coated with seasonings.
- Bake in an ungreased baking pan 30-35 minutes until potatoes are browned, or cook longer for crispier potatoes.
- Remove from oven and top with cheeses, return to oven for 2-3 minutes to let cheese melt.
- Remove from oven and serve.
Nutrition Facts : Calories 363.7, Fat 18.1, SaturatedFat 3.6, Cholesterol 12.9, Sodium 154, Carbohydrate 43.1, Fiber 5.6, Sugar 3.1, Protein 9.1
SUNNY'S ROASTED RANCH POTATOES AND ONIONS
Steps:
- 1.Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces. 2.Saute potatoes and onions. In a large pan on medium-high heat add the olive oil, it should cover the bottom with an 1/8 of an inch of oil, if too much don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onions and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with a slotted spoon.
ROASTED RANCH POTATOES WITH CARROTS AND ONIONS
A simple 5 ingredient side dish, roasted ranch potatoes with carrots and onions comes together quickly and easily.
Provided by Ali @ Jamhands.net
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 425-f degrees. In a 13 x 9-inch baking pan, combine all ingredients.
- Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
Nutrition Facts : Calories 244 kcal, Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 379 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
EASY STRING BEANS AND ONIONS
Steps:
- In a saute pan with straight sides or a medium pot, add the olive oil and raise the heat to medium-high. Add the onions and season with a pinch of salt and grind or 2 of pepper. Cook the onions, stirring and moving around, until tender and translucent, about 4 minutes. Add the garlic and lower the heat. Continue cooking until fragrant and tender, about 2 minutes. Add the string beans and season with salt and pepper. Stir to coat, and then add the chicken stock. Raise the heat to a simmer and cover. Cook until the green beans are very tender, about 25 minutes. Spritz with lemon just before serving.
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SUNNY’S ROASTED RANCH POTATOES AND ONIONS RECIPE | HIDDEN ...
From hiddenvalley.com
5/5 Category Breakfast & BrunchCuisine AmericanTotal Time 30 mins
- Boil and sliced potatoes. In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely. Once cool, cut them in half or smaller for bite-sized pieces.
- Saute potatoes and onions. In a large pan on medium-high heat add the olive oil. It should cover the bottom with 1/8-inch of oil, if too much, don't use all the oil, if not enough, add more. When the oil begins to swirl, add the potatoes, onion and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, tossing to combine, then allowing to rest and cook. Once a crust forms on the bottom, give the pan a toss or flip potatoes and onions with a spatula, then allow them to crisp on the other side, about 3 minutes. Remove to a serving bowl with slotted spoon.
SUNNY ANDERSON'S SIMPLE ROASTED SWEET POTATO MASH RECIPE
From today.com
3.9/5 (16)Category Side DishesAuthor Sunny Anderson
- 2. Place the potatoes and onion wedges on a large baking sheet. Drizzle with olive oil then rub it all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Place the veggies in the oven and cook until the potatoes and onions are tender and golden, about 30-40 minutes.
- 3. Remove the baking sheet from the oven and transfer the potatoes and onions, including the juices, into a food processor.
- 4. Add in the butter and continue blending until smooth. Taste and season with more salt, if needed.
RANCH ROASTED POTATOES - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
Servings 50Calories 105 per servingEstimated Reading Time 1 min
- As you cut the potatoes, periodically place them in a container filled with cold water (to prevent them from browning).
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