Herb Roasted Mini Potatoes And Onions Food
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
HERB-ROASTED POTATOES AND ONIONS
In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs' flavors, but they stay green and fresh tasting.
Provided by Aimee Olexy
Categories Side dishes
Yield 6
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.
- In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.
- Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
- Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.
Nutrition Facts : ServingSize 6, Calories 230 kcal, Fat 90 kcal, SaturatedFat 1.5 g, TransFat 11 g, Carbohydrate 31 g, Fiber 3 g, Protein 3 g, Sodium 200 mg, UnsaturatedFat 9 g
HERBED SCALLOPED POTATOES AND ONIONS
You can prepare this side dish in the morning, then put it in the oven later.
Provided by Autumn Pumpkin
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
- Layer potatoes and onion in prepared baking dish.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g
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
ROASTED MINI POTATOES WITH HERBS AND GARLIC
Don't let their size fool you! These roasted mini potatoes may be small but they're bursting with the flavors of fresh herbs, garlic, and a hint of lemon. They're golden and crispy on the outside with a soft center, making them the perfect easy side dish the whole family will love.
Provided by Kristen Stevens
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the whole, mini potatoes with olive oil, Italian seasoning, salt, and pepper then spread them out on a baking sheet and put them into the oven.
- After 20 minutes, add the garlic to the potatoes and mix well. Return the baking sheet to the oven for another 10 minutes, or until the potatoes are golden and soft.
- Serve the roasted mini potatoes with some minced parsley and a squeeze of lemon over the top.
Nutrition Facts : ServingSize 1 = ¼ of the recipe, Calories 198 kcal, Carbohydrate 31 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 592 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g
HERB ROASTED MINI POTATOES AND ONIONS
Categories Vegetable
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees Slice your potatoes and onions - you can either do discs or slivers, up to you! Boil your potatoes in a pot of water for a few minutes to soften - you should be able to stab them with a fork without too much effort - do not over cook because you will be baking them too. Grease a baking sheet with a little olive oil and lay your potatoes and onions out on the sheet Sprinkle your herbs, salt, pepper and fresh garlic all over your potatoes and onions, i love using rosemary, oregano, paprika (for color), salt and pepper Drizzle a little more olive oil over the top and pop in the oven Bake for about 10 to 15 minutes, you may want to give is a mix halfway through so your potatoes and onions get browned evenly For an extra brown and crispy effect, blast your potatoes and onions under the broiler for 1 or 2 minutes - make sure to supervise so you don't burn them! Remove, cool and serve with ketchup or a dipping sauce of equal parts ketchup and Vegenaise (vegan mayo)
HERB ROASTED POTATOES
I cant wait for fresh garden potatoes. I take my toaster oven outside in the summer and bake these little gems outside.
Provided by Calee
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and dry potatoes.
- Add all ingredients in a 8x8 glass baking dish.
- Bake at 350 for 45-60 minutes. Stir occasionally.
ROASTED POTATOES WITH HERBS
Provided by Kate Higgins
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
- Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.
- Place potatoes in bowl; top with parsley.
CHEF JOHN FOLSE'S HERB ROASTED POTATOES
I bought a new Lodge cast iron pizza pan and this recipe and several others were included in the packaging. These potatoes are flavorful and delicious hot or cold. Great as a side with grilled meats.
Provided by PsychRN
Categories Low Protein
Time 57m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place quartered potatoes in a large zip lock bag.
- Add onions, peppers, garlic and herbs.
- Pour in oil, butter and vinegar.
- Season with the salt, black pepper and Creole seasoning.
- Seal the bag and shake vigorously to coat the potatoes.
- Place the contents of the bag onto a large pan, preferably cast iron.
- Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown.
- Stir occasionally during the cooking process.
Nutrition Facts : Calories 284.1, Fat 17, SaturatedFat 6.2, Cholesterol 20.3, Sodium 466.8, Carbohydrate 30.7, Fiber 4.3, Sugar 2.3, Protein 3.8
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