ROSEMARY POTATOES WITH CARAMELIZED ONIONS
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! -Mary Jones, Athens, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 35g carbohydrate, Fiber 4g fiber, Protein 4g protein.
PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES
Steps:
- Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
- Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
- In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
- While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
- In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
- Set aside.
- In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
MASHED POTATOES WITH PARSNIPS AND CARAMELIZED ONIONS
Make and share this Mashed Potatoes With Parsnips and Caramelized Onions recipe from Food.com.
Provided by Debster
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat.
- Add onions and cook until golden, stirring often, about 15 minutes.
- Mix in rosemary and put onions aside.
- Bring large pot of salted water to boil.
- Add parsnips and potatoes; boil until tender, about 20 minutes.
- Drain well.
- Return vegetables to pot and mash.
- Add warm milk and 1 1/2 tablespoons butter; stir until smooth.
- Stir in onion mixture.
- Season with salt and pepper.
ROSEMARY POTATO FRITTATA WITH CARAMELIZED ONIONS
Must be made in an oven safe skillet; I use cast iron. My husband hates carmelized onions and frittatas in general, so I usually scale it back for one person and use my tiny cast iron skillet.
Provided by threeovens
Categories Breakfast
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- First boil potatoes in salted water for about 10 minutes; drain.
- Make the caramalized onions next. Melt butter in a medium skillet over medium heat. Add onions, 1/4 tsp salt, dash pepper and cook, stirring often, until onions are very soft and deep golden brown, about 12 to 15 minutes. Stir in vinegar and sugar and cook until onions are covered in a glaze, about another minutes. Cover and keep warm.
- Cut the potatoes into 1/2 inch slices, then coarsely chop.
- Heat oil in a large oven proof skillet over medium heat. Add potatoes, 1/2 teaspoon salt and 1/4 teaspoon and cook, uncovered, until potatoes are lightly browned on all sides about 12 to 15 minutes.
- Preheat the broiler.
- In a medium bowl, whisk together eggs, rosemary and about 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Pour over potatoes in skillet and turn heat down to medium low. Once set, lift up the frittata at one side and tilt the pan to let uncooked egg get under cooked part. Cook until the top is almost set, about 5 minutes. Sprinkle with gorgonzola cheese, then put the skillet under the broiler until the top is puffed and set, about 1 minute.
- To serve, spread the caramelized onions on top of the frittata and cut into wedges. Can be served either hot or warm.
Nutrition Facts : Calories 381.4, Fat 19.6, SaturatedFat 7.5, Cholesterol 369.8, Sodium 288.1, Carbohydrate 34.9, Fiber 3.8, Sugar 5.3, Protein 16.4
MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS
Categories Dairy Onion Potato Side Vegetarian Parsnip Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
- Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently and adding more milk if too dry.)
ROASTED ROSEMARY ONION POTATOES
These are so good. You can make them with just about anything as a side dish. And even my 5-year-old likes the flavor...so that could say something.
Provided by mommylady2010
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
- Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
- Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 12.3 g, Fat 6.9 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 151 mg, Sugar 1.1 g
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