Slice potatoes and onions.
Arrange in a pan greased with oil. Add salt, pepper, onion powder, parsley and bread crumbs.
Pour a small amount of olive oil over potatoes and onions, add a little water.
Bake 1 hour at 350\u00b0.
00 degrees.
Slice red potatoes so they are about an
Slice the potatoes.
Fry the onions three minutes in the hot butter, add the potatoes and fry 5 minutes more.
Take the potatoes and onions out and put them on a plate.
Stir the flour into the hot butter and simmer for 2 minutes.
Stir in the beer and bring to the boil.
Pour this sauce over the potatoes.
Cut the potatoes and onions into medium size chunks.
Heat up just enough oil to barely cover the botton of a non-stick frying pan. Add just the potatoes, salt and pepper, cover, and cook over a high heat until almost browned on all sides. Check every few minutes to turn the potatoes. Add the onions. Lower heat to medium, and finish browning uncovered.
Note: Of course the number of potatoes and/or onions can be adjusted depending on appetites!
Wash and Cut up squash, potatoes and onions.
Melt butter in lg. fry pan.
Add squash.
Add potatoes on top of squash.
Add onions on top of potatoes.
Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
Add salt and pepper to taste.
Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
In a 1 1/2 quart greased casserole, layer potatoes and onions.
In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
Pour over potatoes and onions. Sprinkle generously with paprika.
Bake in a preheated 350 oven for 1 hour or until potatoes are tender.
Slice potatoes and onions into 1/4-inch slices.
Place overlapping slices in a buttered Pyrex baking dish.
Mix butter and oil.
Brush slices and pour remaining over potatoes and onions.
Sprinkle with spices.
Bake at 400\u00b0 for 25 to 30 minutes or until potatoes are done and browned at the edges.
Serve immediately.
Best with broiled steaks or hamburgers.
Serves 4 to 6.
Wash and slice potatoes into 1/2-inch slices.
Do onions same way.
Place a potato slice then onion slice until all is placed in dish.
Pour melted butter over potatoes and onions.
Sprinkle salt, pepper, then paprika over ingredients.
Cover and bake at 400\u00b0 for 30 minutes or until potatoes are tender.
Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a \"stir\", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes.
I like to seve this with a dollop of sour cream, and some green beans!
b>potatoes, remove any blemishes, but do not peel.
Clean and peel onions
Into a baking dish, put a layer of thin sliced potatoes, salt, pepper and dots of butter.
Add a layer of thin sliced onions. Cover these with dots of butter, salt and pepper.
Repeat until all potatoes and onions are used.
Pour enough milk over potatoes and onions to cover them.
Cook in a moderate oven until potatoes are well browned.
These proportions may be varied according to the size of the casserole.
Serves 6.
Slice potatoes thin and onions.
Layer alternately.
Add butter, salt and pepper.
Cover with foil.
Bake at 375\u00b0 for 25 to 30 minutes or until done.
May be cooked on gas grill.
Wash potatoes, leave skins on and slice.
Slice onions into half rings.
In a 11 x 13 or larger pan greased with bacon grease, layer potatoes.
Sprinkle light with seasoning salt, then onions. Repeat until dish is full or you are out of potatoes and onions. Place pats of butter on top.
Cover with foil and bake at 350\u00b0 for 1 hour.
Remove foil and cover with cheese.
Enjoy.
Peel and slice potatoes about 1/8 inch thick
pray.
Toss the potatoes with sliced onions and Parmesan cheese (if using
Cut potatoes and onions into bite sized chunks. Add 1 tablespoons of evoo to skillet. Heat on medium.
Add onions and cook until lightly browned, add potatoes. Mix really well.
Add the rest of evoo. Stir to coat. Add salt and pepper to taste. Cook for about 20 minutes, stirring often.
Preheat the oven to 400\u00b0F.
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!
Peel 1 pound of potatoes and cut in thick slices.
Fry over medium heat until done (does not have to be brown).
Drain potatoes and pour off all oil except enough for gravy (about 1/4 cup).
Brown 1 teaspoon of flour in remaining oil.
Return potatoes and 1 chopped onion.
Add water (about 1/2 cup) and simmer slowly for about 15 to 20 minutes.
Arrange potatoes and onions on squares of heavy-duty aluminum foil.
Sprinkle with butter, paprika, seasoned salt and pepper. Fold foil into packets and seal.
Place packets on medium-hot coals.
Cook, turning packets frequently until potatoes are tender, 50 to 60 minutes.
Makes 4 servings.
Shake potatoes and onions in olive oil, salt and pepper. Layer in dish with rosemary sprigs between every 2 layers (or every layer if strong rosemary flavor is desired).
Dot garlic cloves around potatoes.
Bake at 350\u00b0 until potatoes are tender.