POTATOES AND MUSHROOMS
An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.
Provided by Kate
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
- In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
- Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.
Nutrition Facts : Calories 196 kcal, Carbohydrate 30 g, Protein 8 g, Fat 5 g, Sodium 318 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CRISP ONION-ROASTED POTATOES
You may omit the thyme or marjoram and substitute other herbs like oregano. Make them to your liking. This is a high fat recipe you can cut it back by only spraying the potatoes with Pam or other such spray and then sprinkle the herbs over the pottoes coating them. They will still be tasty and much healthier
Provided by Bergy
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450F degrees.
- In a shallow baking dish mix all the ingredients except the potatoes, thoroughly blend the spices oil etc.
- Add potatoes and turn to coat all sides.
- Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.
CRISPY POTATO, ONION, AND MUSHROOM RöSTI RECIPE
Crispy and golden brown on the outside, creamy and tender in the middle, with some good garlicky mayo (aioli, if you will) for dipping: The key to a really great rösti is twofold.
Provided by J. Kenji López-Alt
Categories Side Dish Brunch Breakfast and Brunch Quick and Easy Sides
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Spread potatoes on a large microwave-safe plate and microwave on high heat until hot all the way through and softened but still slightly crunchy, about 5 minutes.
- Meanwhile, heat 1 tablespoon (15ml) oil in a 10-inch well-seasoned cast iron or nonstick skillet over medium-high heat until shimmering. Add onion and mushrooms and cook, stirring and tossing occasionally, until softened and starting to brown, about 8 minutes. Add garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer to a small bowl and wipe out skillet.
- Heat 2 tablespoons (30ml) oil in skillet over medium heat until shimmering. Add half of potatoes and press into bottom of pan with a rubber spatula. Season with salt and pepper. Spread onion/mushroom mixture evenly over potatoes and top with remaining potatoes. Press down into an even disk shape using a rubber spatula. Season top with salt and pepper.
- Cook, swirling and shaking pan occasionally, until deep golden brown and crisp on the first side, about 7 minutes. Carefully slide rösti onto a large plate. Set another plate on top of it upside down, grip the edges, and invert the whole thing so the rösti is now cooked side up. Heat remaining 2 tablespoons (30ml) oil in skillet and slide rösti back in. Continue cooking, swirling and shaking pan occasionally, until deep golden brown and crisp on the second side, about 7 minutes longer. Slide rösti onto a cutting board. Serve immediately with a side of vegan aioli .
Nutrition Facts : Calories 372 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, Sodium 443 mg, Sugar 4 g, Fat 23 g, ServingSize Makes one 10-inch rösti, serving 2 to 3, UnsaturatedFat 0 g
CRISPY MUSHROOM & ONION POTATOES
Make and share this Crispy Mushroom & Onion Potatoes recipe from Food.com.
Provided by Darlene Summers
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow baking pan, thoroughly blend all ingredients except potatoes.
- Add potatoes and turn to coat thoroughly.
- Bake, stirring potatoes occasionally, at 450° for about 1 hour or till potatoes are golden brown, crispy and fork tender.
Nutrition Facts : Calories 362.7, Fat 26.3, SaturatedFat 7.5, Cholesterol 20.3, Sodium 433.5, Carbohydrate 29.9, Fiber 3.5, Sugar 1.2, Protein 3.6
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
BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS
Delicious and nutritious vegan meal. A smothered and hearty steak-house style baked potato. You can microwave your potato for a quick easy meal.
Provided by Primal Fitness
Categories One Dish Meal
Time 2h10m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 400 degrees.
- Wash and dry one large potato. Rub 1 tbsp olive oil onto the potato skin. Pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). Cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. Heat one tablespoon of olive oil in a pan. Add mushrooms and cooked onions to the heated oil. Add 1 tablespoon Bragg's Amino Acids to the onion and mushroom mixture. Add pepper and sea salt to taste. Cover the pan and saute on medium heat for 3 mins.) Add onions an mushrooms to the baked potato. Enjoy!
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CRISPY PARMESAN ROASTED POTATOES AND MUSHROOMS
From cookingforkeeps.com
Cuisine AmericanTotal Time 45 minsCategory Side DishCalories 247 per serving
- Add potatoes to a large rimmed baking sheet. Drizzle with three tablespoons olive oil and sprinkle with half teaspoon salt and black pepper. Use hands to evenly coat the potatoes with oil, salt, and pepper. Spread evenly on the baking sheet. Pop in the oven and set the timer for 20 minutes.
- After you put the potatoes in the oven, add mushrooms to another large rimmed baking sheet. Drizzle with remaining 3 tablespoons olive oil, sprinkle with 1/2 teaspoon salt. Use hands to evenly coat the mushrooms with the oil and salt. Spread evenly on the baking sheet and place 4 thyme sprigs on top. Place in the oven with the potatoes.
- When the 20 minutes are up, pull both the rack with the potatoes out. Take the mushrooms out of the oven completely, they should be golden brown and crispy at this point. If they aren't, put them back in for 2-3 minutes. Use a spatula to toss the potatoes Sprinkle the potatoes with 4 sprigs of thyme and 1/3 cup of parmesan cheese. Toss one more time. Place back in the oven and roast until cheese is melted and potatoes are golden brown and crisp, another 10-15 minutes.
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