Potato And Red Onions Slow Cooked Food

SLOW-COOKED POTATOES WITH SPRING ONIONS

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

TIN FOIL RED POTATOES AND ONIONS

Steps:

• Pre-heat oven to 400 degrees.
• Slice red potatoes so they are about an 1/2 inch thick.*.
• Chop onions into large peices.
• Put the olive oil into a bowl.
• Put all of the onions and potatoes into the bowl with olive oil.
• Stir the veggies (preferably with a slotted spoon) until they are all equally coated with olive oil.
• Take the cookie sheet and place some tin foil on the sheet.
• Make a cross with two sheets of tin foil on the foil covered cookie sheet (make sure you have enough foil to create a pouch for your potatoes and onions).
• **I think Reynolds sells pre made aluminum foil pouches -- I didn't have them handy but my homemade pouch worked fine.**.
• Transfer the onions and potatoes to the center of the tin foil cross, making sure to drain the excess olive oil (why the slotted spoon comes in handy!).
• When you have all the veggies in the middle sprinkle your seasoning mixture on the potatoes, putting as much on as you like.
• After seasoning, take all four sides of the tin foil cross and bring them up and into the center, making a little pouch for the potatoes and onions to cook inches.
• Place in a 400 degree oven for 30 minutes.
• Potatoes will be done when you can stick a fork through a potato without resistance.
• *Adjust cooking time to fit the size of the potatoes you want.

ROASTED POTATOES WITH RED ONIONS

Steps:

• Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
• To ensure that the potatoes remain crisp, they should be completely dry before cooking.
• Place the butter and oil in a roasting pan and place in the oven to heat.
• When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
• Toss well and then spread out in a single layer.
• Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
• Shake the pan from time to time to redistribute the potatoes.
• When they are cooked through, season with salt and pepper.
• Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
• Enjoy!

SLOW-COOKER RED POTATOES

Steps:

• Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well., Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

CROCK POT ONION POTATOES

Steps:

• Combine potatoes and oil in plastic bag or large mixing bowl.
• Add remaining ingredients.
• Pour into slow cooker.
• Cover and cook on low for 6 hours or 3 hours on high.

POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

POTATO AND RED ONIONS SLOW COOKED

Steps:

• Layer all ingredients in lightly greased 3 1/2-quart crock pot; cover and cook on low for 7 to 9 hours.
• Adjust seasonings as needed.

POTATOES AND ONIONS

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.

GRILLED RED POTATOES AND ONIONS

Steps:

• Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
• In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
• Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
• Remove from the grill and serve hot or at room temperature.
• Who knew you could grill a potato!

ROASTED RED POTATOES IN THE CROCK POT

Steps:

• Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
• Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
• Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
• Sprinkle with the seasoning, and stir well.
• Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
• Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.