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 (#ad) and you won't be sorry!
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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.
For more of my favorite potato recipes, visit my page on Pinterest!
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