Monday, January 18, 2016

Sheet Pan Onion Roasted Potatoes

These potatoes are the perfect accompaniment to many main dish meats, poultry or pork dishes. Tossed in a mixture of herbs, butter and olive oil, and onion seasoning, roasted on a sheet pan, and deglazed with broth for a tasty finishing sauce.

Sheet Pan Onion Roasted Potatoes

I believe that onion roasted potatoes have been around at least as long as I have. They are a great side for just about any beef, pork or chicken entree and besides being a fantastic way to transform plain potatoes, they are also always well received.

I make mine just a tad bit different, adding a little more herbs and seasonings, along with the classic onion soup mix that made these famous, which by the way, if you happen to object to using, there are hundreds of copycat recipes on the internet you can use to make a homemade version, including mine that is included below. I also like to borrow from a classic dish called pommes fondantes ("melting potatoes"), deglazing the potatoes with chicken broth to turn that base into a nice finishing sauce.

I've been working through my freezer, something I try to do twice a year, around January and July, because of my love for stocking up on sale meats. Food has gotten so darned expensive, shopping the Wednesday food ads and buying family sized packets is really the only way to go anymore, but at times, my freezer is so packed full that I can't get another thing in it. Stockpiling food in the freezer and not cooking it is just wasting money too, although invest in a FoodSaver and you won't be sorry!

Yesterday for dinner, I pulled out the leftover chunk of our holiday prime rib, and after letting it rest at room temperature for a bit, sliced it into nice, thick pieces, pan searing them in a screaming hot cast iron grill pan. The slices were still nice and pink inside and they retained the beautiful, buttery texture this meat is known for. So good. I made these potatoes and some green beans to go with the steaks and it was a beautiful, easy Sunday supper thanks to the freezer.

Saturday, we had one of our favorite ground beef casseroles, made from boxed mac and cheese (don't judge until you try it!) and ground beef that were both on sale, and I had already cooked up the ground beef in batches and froze it, making it not only a money saver meal, but a time saver too!

These potatoes are divine and we've got just enough leftover, so that I already have a side dish ready for our next dinner. Here's how to make them.


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Recipe: Sheet Pan Onion Roasted Potatoes

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings

Ingredients
  • 2-1/2 pounds russet potatoes, peeled and cut into large chunks
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 envelope dry onion soup mix
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Cajun seasoning, or to taste, optional
  • 1 teaspoon of dried rosemary, crushed
  • 1/2 teaspoon of dried thyme, crushed
  • 1-1/2 cups chicken broth
Instructions

Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil; set aside. Peel potatoes and hold in a bowl of salted water. In a separate large bowl, whisk together the melted butter, olive oil, onion soup mix, pepper, garlic powder, Cajun seasoning, rosemary and thyme.

Drain potatoes and add to seasoning mix; toss. Transfer to single layer on baking sheet and roast at 425 for 20 minutes, remove from oven and toss, returning to oven for another 10 minutes. Carefully add chicken broth around the potatoes to deglaze the pan, and continue cooking another 5 to 10 minutes, or until potatoes are fork tender. Taste, adding salt and pepper if needed and transfer to serving bowl, pouring pan sauce over potatoes.

Cook's Notes: You can also use red skinned or Yukon gold potatoes without peeling them. For a homemade packet of homemade onion soup mix use 3 tablespoons dried onion flakes, 1 tablespoon beef base (like Better than Bouillon) or 2 tablespoons granular beef bouillon, 2 teaspoons onion powder and 1/4 teaspoon seasoned salt (like Lawry's).

Caramelized Pommes Fondantes ("Melting" Potatoes): Typically boiled and then finished in a skillet, the oven is a great way to shortcut the process for pommes fondantes. Try to find baby Yukon gold potatoes, if possible, cutting into 1-inch rounds. There is no need to peel those. Otherwise select smaller russets, or halve lengthwise before slicing.

Increase oven to 500 degrees in order to caramelize the potatoes on cut sides, and prepare as above, except after tossing, place directly on sheet pan (without foil). Use a metal spatula to flip potatoes over at the first 15 minutes interval, then after another 15, flip once more. Add chicken broth and continue cooking until fork tender. May also be pan prepared in a cast iron skillet.

Source: http://deepsouthdish.com

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Posted by on January 1, 2015
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13 comments:

  1. Looks like they turned out very well and I like the idea of soaking in salted water.

    ReplyDelete
  2. For some reason this will not pin to Pinterest. I would like to pin it.

    ReplyDelete
    Replies
    1. Thank you Ellen! I do all that coding manually so apparently I made a boo-boo! I've re-coded it now so it should work. Thank you for letting me know!!

      Delete
  3. These look great. I've made pan roasted potatoes many times but without the chicken broth. Definitely will try your recipe.

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  4. Thanks for the recipe today! I am baking a chicken and was going with garlic mashed potatoes but you have me making this recipe instead! :) Blessings!

    ReplyDelete
    Replies
    1. You're very welcome Catherine - hope you enjoyed them!

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  5. These potatoes were great! I made these to go with your coca cola peach pork chops and it all knocked our socks off, it was so good. I recently had a mimi's rotisserie chicken in the crockpot marathon for shredding and freezing chicken and saved the bones and made loads of stock. I used some of that stock for these potatoes and as a result it gave this dish a rich flavor and very nice color. I can't wait to make these again. Thank you!

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    Replies
    1. You're welcome & I bet these were good with that beautiful stock!

      Delete
  6. Your roasted potatoes sound rocking, Mary. They're a bit more seasoned than mine and I like that. I'll give these a go.

    ReplyDelete

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