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My review
Brilliant Potatoes With Paprika and Caramelized Onions
Gwenn Weiss
"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
1 h 10 m servings 265 calsOriginal recipe yields 10 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 265 calories; 17.9 g fat; 24.9 g carbohydrates; 3.2 g protein; 24 mg cholesterol; 598 mg sodium. Full nutrition
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Reviews
Read all reviews 3037 Ratings
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Most helpful positive review
5/11/2008
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 p...
Most helpful critical review
8/28/2010
These were just okay to me. Sorry
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5/11/2008
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 p...
5/20/2008
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 th...
8/23/2009
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 mi...
9/16/2012
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 fres...
7/19/2010
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...
8/26/2010
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 calori...
9/3/2008
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 eno...
5/11/2008
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 slig...