Best 3 Potatoes And Onions Adapted From Giada De Laurentiis Recipes
**Potatoes and Onions: A Classic Side Dish with a Twist**
Potatoes and onions are a classic side dish that can be found on tables all over the world. They are simple to make and can be dressed up or down to suit any occasion. This article presents two delicious recipes for potatoes and onions, both adapted from the renowned chef Giada De Laurentiis. The first recipe, Roasted Garlic Parmesan Potatoes and Onions, features crispy roasted potatoes and onions tossed in a flavorful garlic parmesan sauce. The second recipe, Cheesy Potatoes au Gratin, is a creamy and indulgent dish made with thinly sliced potatoes, onions, and a rich cheese sauce. Whether you are looking for a quick and easy side dish or a special occasion dish, these recipes have you covered. With their perfect blend of flavors and textures, these potatoes and onion dishes are sure to be a hit with your family and friends.
POTATOES AND ONIONS (ADAPTED FROM GIADA DE LAURENTIIS)
This is another wonderful recipe from Giada. She made this to accompany a chicken dish but it could really compliment many meats. This recipe can be made ahead and reheated the next day.
Provided by GaylaV
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Scrub and halve or quarter potatoes, depending on size.
- Peel onions.
- Toss all ingredients together in a large bowl.
- Spread the mxture 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 the refrigerator to reheat the next day in a preheated 400F oven for 10 to 15 minutes.
- Enjoy!
Nutrition Facts : Calories 228.6, Fat 9.3, SaturatedFat 1.4, Sodium 400.1, Carbohydrate 34, Fiber 4.9, Sugar 4.4, Protein 4
BUTTERY HERBED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
- Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.
POTATOES AND ONIONS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or baby potatoes, hold their shape well and are less likely to fall apart during cooking.
- Cut the potatoes and onions evenly: This will ensure that they cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the potatoes and onions will not cook evenly.
- Cook the potatoes and onions until they are tender: You can test this by piercing them with a fork. If the fork goes through easily, they are done.
- Season the potatoes and onions to taste: You can use salt, pepper, garlic powder, onion powder, or any other seasonings you like.
- Serve the potatoes and onions hot: They are best served immediately after they are cooked.
Conclusion:
This simple yet flavorful dish is a great side dish for any meal. It is also a good way to use up leftover potatoes and onions. The potatoes and onions can be cooked in advance and reheated before serving. This dish can also be made in a slow cooker. Simply combine the potatoes, onions, olive oil, salt, and pepper in the slow cooker. Cook on low for 6-8 hours, or until the potatoes and onions are tender.
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