Hello. My name is Marie, and I am addicted to potatoes. I cannot resist a potato in any way shape or form. If there is a potato on the menu, I am first in line.
I love them mashed, boiled, fried, baked and roasted. I especially love this easy potato and onion bake. Its as simple as stirring a few things together and banging them into a dish and roasting in a hot oven!
If there is one thing I love as much as potatoes, it is "easy." I can also be rather lazy, so easy calls my name every time.
I am not looking for a quick cure. I am not looking for any cure at all. If loving potatoes is wrong, I simply don't want to be right! Low Carb does not work for me in the long term because potatoes are just not something I really want to live without.
I adapted this recipe for the smaller family from one I found on the All Recipes site. It sounded easy to make and like something I would enjoy very much. Simple and delicious. I think you would enjoy it as well.
WHAT YOU NEED TO MAKE ROASTED ONION POTATOES
Nothing could be easier. With the exception of the onion soup mix you probably have everything ready and at hand.
- 1 pound red potatoes, washed and cut into 1/2 inch thick slices
- 1 medium onion, peeled, halved and each half cut into 3 wedges.
- 1/4 cup (60ml) canola oil
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, peeled and minced
- 1/2 envelope of dry onion soup mix
- 1/2 TBS chopped fresh rosemary
- 1 tsp freshly ground black pepper
I chose not to peel my potatoes, but you can if you really wish. I happen to really like potato skins. I chose to use red potatoes because they hold their shape well.
I noticed the photo on the All Recipes site shows cubes potatoes. In the recipe they did not say to cube the potatoes, but rather to slice them into 1/2 inch thick slices. This is exactly what I did.
Dry onion soup mix is a very common ingredient here in North America. The most popular brand being Lipton. We use it for all sorts, meat loaf, etc.
I know it is more difficult to find in the UK for some reason. You can sometimes get the small individual instant soup pouches. (Ainsley Harriot used to do one) but I used to buy mine by the tub via Amazon. I see that the brand I bought is no longer available however.
My suggestion in its place it to stir together 2 TBS of beef bullion powder, 1 tsp brown sugar, 1 tsp dried onion granules, and 1 TBS dried onions for this particular recipe. This would make a very acceptable substitute.
I did not cut down the amount of regular onion used. I like onion and it worked out perfectly at the full amount.
Use regular brown skinned cooking onions. You could use cippolini if you were wanting a sweeter version, just cut them into quarters.
You could also use red onions if that is what you have. You will not need any salt due to the use of the soup mix/bullion.
HOW TO MAKE ROASTED ONION POTATOES
This really is as simple as stirring a few things together and popping them into a shallow casserole dish and covering.
Preheat the oven to 450*F/230*C/ gas mark 7. Lightly spray a baking dish with some non-stick cooking spray.Combine the potatoes, onions, onion soup mix, rosemary, garlic, black pepper and both oils in a bowl, stirring well to coat all the potatoes evenly. Pour them into the prepped baking dish, spreading them out evenly. Cover tightly with a sheet of foil.Roast in the preheated oven for 25 minutes. Stir once during the baking time.Remove the foil and continue to roast for a further 15 to 20 minutes, stirring once, until the potatoes and onions are tender, browned and the edges are crispy.
Notes - If you prefer softer potatoes, leave the foil on the whole cook time. They can be mashed to make incredibly delicious mashed potatoes. In this case I would peel the potatoes prior to roasting.
The original recipe called for what would have been a half TBS for this smaller recipe. I thought that was a bit excessive and so only used 1 tsp of it, which was plenty. Seriously.
These potatoes were excellent. So much so that a few days later (as I post this), I am looking at the pictures and craving them all over again.
Crispy with caramelized edges. Meltingly soft centers. Perfectly flavored. These were quite simply fabulous!
If you love potatoes as much as I do, you may be interested in these other potato recipes!
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - Really really tasty stuffed twice baked potatoes, containing crispy tender bits of broccoli and a tasty strong cheddar. These are a fabulous way of getting in some of your five a day and really tasty way to get your broccoli haters to eat broccoli!
POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the color it adds to potatoes when you are frying them. Basically it is like a potato hash, except it doesn't use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. Its delicious!
NIGEL'S POTATOES - This is basically just layered raw potato, fried onions and chicken stock. You don't even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like. You just layer it all up in a baking dish and pop it into the oven. Simple and delicious.
Roasted Onion Potatoes
Yield: 2 - 3Author: Marie RaynerPrep time: 10 MinCook time: 45 MinTotal time: 55 MinThis is a small batch version of roasted potatoes. To feed more people simply double the ingredient amounts. No doubt about it, these are delicious!Ingredients
- 1 pound red potatoes, washed and cut into 1/2 inch thick slices
- 1 medium onion, peeled, halved and each half cut into 3 wedges.
- 1/4 cup (60ml) canola oil
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, peeled and minced
- 1/2 envelope of dry onion soup mix
- 1/2 TBS chopped fresh rosemary
- 1 tsp freshly ground black pepper
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Lightly spray a baking dish with some non-stick cooking spray.
- Combine the potatoes, onions, onion soup mix, rosemary, garlic, black pepper and both oils in a bowl, stirring well to coat all the potatoes evenly. Pour them into the prepped baking dish, spreading them out evenly. Cover tightly with a sheet of foil.
- Roast in the preheated oven for 25 minutes. Stir once during the baking time.
- Remove the foil and continue to roast for a further 15 to 20 minutes, stirring once, until the potatoes and onions are tender, browned and the edges are crispy.
Notes
If you prefer softer potatoes, leave the foil on the whole cook time. They can be mashed to make incredibly delicious mashed potatoes.
Did you make this recipe?
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