Rating: 4.39 stars
38 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

I love potatoes in all forms, but this is my all time favorite. I have been making it since I was a teenager, and everyone in the family always requests it when I make dinner. I have shortened the prep time using canned, whole, white potatoes, instead of boiling my own. The results are just as delicious. If you are opposed to canned potatoes, use fresh, boiled potatoes. These potatoes make fantastic leftovers too! This is the first time I have ever given out the recipe. I hope you all enjoy it as much as we do!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

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  • Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper; toss until well coated, then pour into the prepared baking dish, and spread into a single layer.

  • Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.

Nutrition Facts

265 calories; protein 3.2g; carbohydrates 24.9g; fat 17.9g; cholesterol 24.4mg; sodium 598.4mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
05/11/2008
AWESOME recipe using red skinned potatoes! I did not have canned potatoes so I cubed about 8 small to medium sized red potatoes and boiled in water on the stove top about 8-10 minutes. While potatoes were cooking, I caramelized the onions with the EVOO and also added 1 tablesoon of honey (was out of agave) to add more flavor. Drained potatoes and added remaining ingredients. Totally forgot to add the 1/2 stick of room temperature butter on top of potatoes! This dish really did not need the added butter (or calories) because it really has a good flavor with the paprika and caramelized onions. I garnished with rosemary before serving. Next time I may put some rosemary in this dish prior to baking. I will make again. Read More
(25)

Most helpful critical review

Rating: 3 stars
08/30/2010
These were just okay to me. Sorry Read More
(4)
38 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/11/2008
AWESOME recipe using red skinned potatoes! I did not have canned potatoes so I cubed about 8 small to medium sized red potatoes and boiled in water on the stove top about 8-10 minutes. While potatoes were cooking, I caramelized the onions with the EVOO and also added 1 tablesoon of honey (was out of agave) to add more flavor. Drained potatoes and added remaining ingredients. Totally forgot to add the 1/2 stick of room temperature butter on top of potatoes! This dish really did not need the added butter (or calories) because it really has a good flavor with the paprika and caramelized onions. I garnished with rosemary before serving. Next time I may put some rosemary in this dish prior to baking. I will make again. Read More
(25)
Rating: 5 stars
08/24/2009
A definite keeper, my family loved them. I followed the recipe exactly except for using fresh potatoes instead of the canned. I peeled them, quartered them and put them in the microwave for 4 minutes before proceeding with the rest of the recipe. Thanks! Read More
(15)
Rating: 5 stars
05/20/2008
Tasty!!!!!! I REALLY like these! I used fresh potatoes and boiled them first. I thought while making them that the garlic would be a very heavy taste but it was not at all. The sweetness of the added onions is great! I will make this again and again...thank you for sharing! By the way...I made NO changes to this and they were perfect! Read More
(15)
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Rating: 5 stars
09/16/2012
I had some cans of potatoes that my Mom had given me. Had no idea what to do with them having never used them before. I googled and this recipe popped up. Great one and so easy. They tasted fresh. No one could tell they were canned. Yay! Read More
(11)
Rating: 5 stars
08/27/2010
Wow! Amazing recipe!!! I used fresh red and yukon gold potatoes and one vidalia onion and one red onion, mmm. I didn't add the butter before the paprika either b/c I'm trying to watch the calories. Read More
(9)
Rating: 5 stars
07/20/2010
This recipe is great!! I used fresh new potatoes cut into large bite sized pieces. Then I followed the suggestions of several people... I precooked the potatoes for 4 minutes in the microwave. I then added some oil - stirred the potatoes in the oil added the seasoning and baked the potatoes. When the dish was 10 minutes away from being done I stirred the potatoes and added the caramelized onions and paprika. I didn't add the butter at the end it didn't need it. This recipe is a keeper! There was a small amount left over and I look forward to using it in a scrambled egg breakfast burrito tomorrow yum!! Read More
(9)
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Rating: 5 stars
09/03/2008
OMG - these are so so good. I used fresh red potatoes cut them into wedges and only boiled them for 10 min. Didn't want them to fall apart when tossing them and they cook in the oven long enough to finish cooking. 10 to 15 min. is not long enough to properly caramelize onions in my experience. I cook them slow for about 30 min at least. I also used less butter and these potatoes were still so awesome - so glad I tried this recipe - thanks Gigi! Read More
(8)
Rating: 5 stars
05/17/2008
Delicious! We varied the recipe slightly and it still came out great. The second time we made these we boiled boneless skinless chicken breasts for about 10 min cut the chicken into cubes slightly larger than the potato cubes and placed them in the dish as well. On top of the paprika we added a bit of basil instead of butter. The chicken came out EXTREMELY moist. Definitely going to be a dish served again! Read More
(8)
Rating: 4 stars
03/02/2009
Great recipe, but some of my more caramelized onions burned after the baking. Next time, I'm going to slice the potatoes, and not cook the onions as thoroughly as I did. Also, I'll reduce the amount of butter because it really wasn't needed all that much. Read More
(7)
Rating: 3 stars
08/30/2010
These were just okay to me. Sorry Read More
(4)