Ww Potatoes With Onions Recipes

Steps:

• Preheat oven to 400 degrees F.
• Mix margarine (or butter) and onion soup mix together.
• Using a sharp knife, make crosswise cuts in each potato about a 1/2 inch apart, (you want to make about 4 -5 cuts in each potato) stopping about 1/4 inch from the bottom of the potato. *Do NOT cut right through.
• With a butter knife, add a dab of the margarine (or butter) onion soup mixture between each slice, dividing evenly between all slices in all potatoes.
• Wrap each potato in aluminum foil (shiny side in) and place on a cookie sheet, as they may leak a little.
• Bake in oven: for 40- 45 minutes or until fork easily goes through the potato.Grill/BBQ method: Follow the above directions, but bake on med-high grill/BBQ (with lid down) for 30-40 minutes until fork easily goes through the potato.

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.

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.

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.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

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.

GOLDEN POTATOES & ONIONS

Steps:

• Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
• Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won't crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.

WW POTATOES WITH ONIONS

Steps:

• Melt margarine in a large skillet over medium heat; add onion, and cook 20 minutes or until golden, stirring often.
• Add potato and remaining ingredients; cover, reduce heat, and simmer 30 minutes.
• Uncover, increase heat to high, and simmer 3 to 5 additional minutes or until liquid is absorbed.