POTATOES AND ONIONS OVEN RECIPES

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OVEN-ROASTED POTATOES RECIPE: HOW TO MAKE IT



Oven-Roasted Potatoes Recipe: How to Make It image

These golden, melt-in-your-mouth potatoes go perfectly with roast beef. They make a homey side dish that's also convenient because they can share the oven with the baked apple slices Mom serves for dessert. -Linda Gaido, New Brighton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings.

Number Of Ingredients 5

4 large baking potatoes (about 2 pounds)
2 tablespoons butter, melted
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Peel potatoes and cut into large chunks; place in a shallow 2-qt. baking dish. Drizzle with butter; toss to coat. Sprinkle with the paprika, salt and pepper. , Bake, uncovered, at 350° for 45-60 minutes or until potatoes are tender.

Nutrition Facts : Calories 233 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 662mg sodium, CarbohydrateContent 42g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

POTATOES AND ONIONS RECIPE | RACHAEL RAY | FOOD NETWORK



Potatoes and Onions Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
Coarse salt
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter

Steps:

  • Heat a 10-inch heavy skillet over medium high heat.
  • Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
  • Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

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