Potatoes With Onions And Parsley Food

PARSLEY POTATOES

Steps:

• If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
• Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
• Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
• Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY

Steps:

• Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
• Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
• Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
• Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
• Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

PARSLEY POTATOES

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

POTATOES WITH ONIONS AND PARSLEY

Steps:

• In a large skillet, melt the butter and 1 tablespoon of olive oil. Slice the onions and garlic and cook in the pan until tender.
• While the onions are cooking, peel, wash and dry off potatoes, cut them in half and then make slices about 1/2" thick. Lay the potatoes on top of the onions, cover and cook on a low heat. The trick to these potatoes are to cook on a low heat covered and add a little bit of water at a time once the liquid is almost evaporated.
• When you see the potatoes turn transparent, stir and add parsley, salt and pepper. Cover and continue to cook on low watching the liquid. Add a little bit of water and 2nd tablespoon of olive oil when the liquid is almost gone.
• Keep the skillet covered, stirring occassionally. When the potatoes are tender, throw in about 1/4 cup of frozen peas (optional) and continue to cook about another 10 minutes or until the potatoes are nice and tender and at this point will have a nice gravy.

BAKED SEASONED POTATOES AND ONIONS

Steps:

• Preheat oven to 375 degrees. Butter baking dish and lay out a single layer of potatoes. Top with a layer of onions. Sprinkle with some parsley, salt and pepper and paprika. Dot with dabs of butter. Continue layering remaining ingredients. Cover dish with foil and bake for 40 minutes or until potatoes are tender.

POTATOES WITH PARSLEY AND GREEN ONIONS

Steps:

• Using knife, finely chop green onions and parsley together on cutting board. Transfer to small bowl. Mix in oil.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Cut potatoes into 1-inch cubes; place in large bowl. Season potatoes generously with salt and pepper. Mix in green onion mixture. Serve hot, or let stand up to 2 hours and serve at room temperature.

OLIVE GARDEN ROASTED POTATOES WITH RED ONIONS AND ROSEMARY

Steps:

• Procedures.
• Pre-heat oven to 350ºF.
• WASH potatoes and cut into quarters.
• COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
• ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
• BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
• GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.

PARSLEY NEW POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water.
• Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
• In skillet, saute bacon over medium heat and cook until crispy.
• Remove bacon with a slotted spoon and set aside on paper towels.
• Add butter to bacon fat and increase heat to medium.
• Add potatoes to pan so that the cut sides get nice and brown.
• Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
• Stir in parsley, garlic and bacon and stir until lightly browned.
• Season with salt and pepper to taste.

PATATAS A LO POBRE - POTATOES WITH ONION AND PARSLEY - SPAIN

Steps:

• Cut the potatoes into rough slices about 1/8 to 1/4" in width.
• Heat the oil over medium-high heat and add the onions and garlic and cook for about 5 minutes over medium heat.
• Now add the potatoes and cook over medium heat for about 20 minutes stirring occasionally until the potatoes are done.
• Be careful not to cook on very high heat as this will brown the potatoes and it is also important not to overcook the potatoes as they will be soft and mushy.
• When done, remove from the heat and strain off the extra oil.
• Put into a bowl and toss with the parsley, add salt and pepper to your taste and enjoy!

SCALLOPED POTATOES WITH PARSLEY

Steps:

• Arrange half the potaoes in a well buttered 2-quart casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer.
• In saucepan, heat butter and add garlic. Saute 1 minute or until garlic releases its flavor.
• Blend milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring utnil thickened.
• Pour over potatoes in casserole. bake at 350 degrees for 1 hour and 15 minute Or bake at 300 degrees for 1 hour and 45 minute if baking along with a roast (recommended).
• Garnish with parsley.

MOM'S PARSLEY POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
• Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
• Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

PARSLEY POTATOES

Steps:

• Heat oil in frying pan.
• Sauté garlic and potatoes until slightly golden.
• Add water, parsley, salt and pepper.
• Cover and simmer for 15 minutes, stirring occasionally.
• (The water should evaporate.).