Roasted Onion Potatoes (small batch)
- 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
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.
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
- 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
- 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.
If you prefer softer potatoes, leave the foil on the whole cook time. They can be mashed to make incredibly delicious mashed potatoes.
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Source: https://www.theenglishkitchen.co/2022/09/roasted-onion-potatoes-small-batch.html
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