Best 7 Potatoes With Onion Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Potatoes with onion is a classic side dish that can be enjoyed with a variety of meals. It is simple to make and can be tailored to your own taste preferences. This article provides three different recipes for potatoes with onion: a basic recipe, a cheesy recipe, and a zesty recipe.

The basic recipe is a great starting point for those who are new to cooking potatoes with onion. It uses only a few simple ingredients and can be made in under 30 minutes. The cheesy recipe adds a delicious cheesy flavor to the potatoes, while the zesty recipe adds a bit of spice with the addition of chili powder and cumin.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile side dish. Potatoes with onion can be served with roasted chicken, grilled fish, or even just a simple salad. They are also a great addition to your next potluck or picnic.

Check out the recipes below so you can choose the best recipe for yourself!

ONION-ROASTED POTATOES



Onion-Roasted Potatoes image

Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family. This side dish is one of my favorites because the soup mix glazes the potatoes so nicely and it's very simple to prepare. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 3

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup canola oil
1 envelope onion soup mix

Steps:

  • Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

Nutrition Facts :

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

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.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

CANDIE'S EASY POTATO AND ONION DISH



Candie's Easy Potato and Onion Dish image

If you love sweet onions with buttery potatoes, this dish is for you! Every time someone asks for the recipe they are pleased to hear how simple it is!

Provided by CANDIEANNE

Categories     Side Dish     Casseroles     Potato Casserole

Time 55m

Yield 8

Number Of Ingredients 5

8 potatoes, sliced
2 large sweet onions, sliced
½ cup butter, sliced
1 tablespoon dried parsley
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
  • Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

Nutrition Facts : Calories 246 calories, Carbohydrate 33.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 163.6 mg, Sugar 4 g

EASY FRIED POTATOES & ONIONS



Easy Fried Potatoes & Onions image

This is so good. My grandmother was from Ireland and she used to make this dish all the time. When I make it, it always reminds me of her. I hope you enjoy it :)

Provided by Moonlightlady

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 large onion, peeled and thinly sliced
2 tablespoons butter
1 tablespoon olive oil
4 potatoes (baked or boiled and cooled)
salt and pepper

Steps:

  • Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
  • Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
  • Return the onion to the pan, toss and season. Serve warm.

POTATOES AND ONIONS



Potatoes and Onions image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

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.

UNCLE BILL'S FRIED POTATOES AND ONIONS



Uncle Bill's Fried Potatoes and Onions image

I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.

Provided by William Uncle Bill

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 large russet potatoes or 4 large yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter (or more if required)
2 tablespoons extra virgin olive oil
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Peel and slice potatoes about 1/8 inch thick or thinner.
  • Slice onion thinly.
  • In a large frying pan on medium-high heat, melt butter, add olive oil.
  • Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
  • Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
  • Serve hot with your meal.
  • Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

GOLDEN POTATOES & ONIONS



Golden potatoes & onions image

This is a brilliant way to use up leftover potatoes, perfect with roast chicken

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 7

25g butter
4 onions , halved and finely sliced
few sprigs thyme
4 bay leaves
2 tbsp olive oil
600g cooked new potatoes , cooled and thickly sliced
large handful flat-leaf parsley leaves, chopped finely, but not pummelled

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.

Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium

Tips:

  • Choose the right potatoes: Yukon Gold or red potatoes work best for this recipe, as they hold their shape well and have a creamy texture.
  • Cut the potatoes evenly: This will help them cook evenly.
  • Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of fry and won't get crispy.
  • Season the potatoes well: Salt, pepper, and garlic powder are all classic seasonings that work well with potatoes.
  • Cook the potatoes over medium-high heat: This will help them get crispy on the outside and tender on the inside.
  • Don't stir the potatoes too often: Stirring them too often will break them up and make them mushy.
  • Serve the potatoes immediately: Potatoes are best eaten hot and crispy. Leftovers can be reheated in the oven or microwave, but they won't be as crispy as when they were first made.

Conclusion:

Potatoes with onion is a simple but delicious side dish that can be enjoyed with a variety of meals. The crispy potatoes and caramelized onions are a perfect combination, and the dish is easy to make. The key to making great potatoes with onion is to use the right potatoes, cut them evenly, and cook them over medium-high heat. With a little practice, you'll be able to make this dish perfectly every time.

Related Topics