Sunnys Roasted Ranch Potatoes And Onions Recipes

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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

RANCH ROASTED POTATOES WITH CHEESE



Ranch Roasted Potatoes With Cheese image

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

2 lbs potatoes, peeled and cut into bite-sized cubes
1 sweet onion, diced
1 green bell pepper, diced (optional)
1/4 cup canola oil
1 teaspoon paprika
1 (1 ounce) envelope ranch dressing mix
1/4 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded (not from the shaker)

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



Sunny's Roasted Ranch Potatoes and Onions image

Provided by Sunny Anderson

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 pounds red potatoes (or your preferred)
Kosher salt
1/4 cup olive oil, take or give
1 pound pearl onions*, peeled and halved (frozen is fine, thaw before slicing & roasting)
1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

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



Roasted Ranch Potatoes with Carrots and Onions image

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

4 medium baking potatoes (cut into large chunks (about 2 pounds))
1 cup baby carrots
1 small onion (chopped into large chunks)
1/3 cup olive oil
1 oz. pkg dry ranch mix

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



Easy String Beans and Onions image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1/2 cup onions, halved and sliced
Salt and freshly ground black pepper
1 clove garlic, grated (on a rasp)
1 1/2 pounds fresh string beans, sliced into thirds
1 cup chicken stock
Lemon wedge, for spritzing

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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  • 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.


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  • 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.
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