ROSEMARY ONION SKILLET POTATOES
Provided by Mary Younkin
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium high heat. Add the onions, toss to coat and then cook for about 5 minutes, stirring occasionally, until they are soft and browned. Add the potatoes to the skillet, drizzle lightly with oil and then sprinkle with rosemary, salt and pepper. Stir to combine and then spread flat across the skillet.
- Cover with lid and reduce heat to medium. Let the potatoes cook for 10 minutes. Stir and cover with lid again. Cook 5 more minutes. Remove lid, stir and cook uncovered, for about 5 more minutes, stirring occasionally until the potatoes are browned. The potatoes should be soft and well browned. Serve as is, or increase the heat to medium high and continue cooking in an open skillet, stirring every 2-3 minutes, until slightly crispy. Serve hot or let cool and store in the refrigerator until ready to serve. Potatoes can be reheated in a hot skillet for a few minutes just before serving. Enjoy!
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.
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.
ROASTED ROSEMARY-ONION POTATOES
Who needs French fries? This potato dish will make you forget all about those deep-fried sticks.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
- Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
- Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Nutrition Facts : Calories 185, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
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
ROSEMARY POTATO & CARAMELIZED ONION FRITTATA WITH GORGONZOLA
Categories Condiment/Spread Cheese
Number Of Ingredients 15
Steps:
- Caramelized Onions; In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper. Cook, stirring to avoid sorching, until the onions are very soft and deep golden brown about 12-15 minutes. Stir in vinegar and sugar then cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm Frittata; Boil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2 inch thick slices and then chop coarsely. In a 9 to 10 inch nonstick ovenproof skillet, heat the oil over medium heat, add the potatoes 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet. Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl whisk the eggs, rosemary and remaining 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined. Pour over the potatoesand reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil until the frittata is puffed and the top is set 1 minute
ROASTED ROSEMARY-ONION POTATOES
Make and share this Roasted Rosemary-Onion Potatoes recipe from Food.com.
Provided by bert2421
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450.
- Grease bottom and sides of baking sheet with shortening.
- Cut potatoes into 1-inch chunks.
- Mix remaining ingredients in large bowl.
- Add potatoes; toss to coat.
- Spread potatoes in single layer in pan.
- Bake uncovered 20- 25 minutes, turning occasionally, until potatoes are light brown and tender when tested with a fork.
POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA
Make and share this Potato, Caramelized Onion and Rosemary Pizza recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 2 12-inch pizzas
Number Of Ingredients 9
Steps:
- Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
- Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
- Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
- Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!
Nutrition Facts : Calories 1374.7, Fat 44.2, SaturatedFat 20.4, Cholesterol 109.6, Sodium 1408.5, Carbohydrate 203.2, Fiber 26.5, Sugar 16.6, Protein 47.6
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
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