Best 10 Roasted Potatoes Onions With Wilted Greens Recipes

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Do you love roasted potatoes, onions, and wilted greens? If so, then this article is for you! Here, we'll provide you with a variety of roasted potatoes onions with wilted greens recipes that are sure to tantalize your taste buds. From simple, everyday meals to more elaborate dishes perfect for special occasions, we have something for everyone. Whether you're a seasoned cook or just starting out, you'll find the perfect recipe here. So, gather your ingredients, preheat your oven, and let's get started!

Here are our top 10 tried and tested recipes!

ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  • Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

POTATOES AND ONIONS



Potatoes and Onions image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss together all of the ingredients. Spread the mixture 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 an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

ROASTED POTATOES AND ONIONS WITH WILTED GREENS



Roasted Potatoes and Onions with Wilted Greens image

Categories     Leafy Green     Onion     Potato     Side     Roast     Quick & Easy     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

1 pound small red potatoes (each about 1 inch in diameter)
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 pound spinach or arugula, coarse stems discarded, leaves washed well and spun dry (about 3 cups)
2 teaspoons cider vinegar, or to taste

Steps:

  • Preheat oven to 450°F.
  • Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
  • Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
  • Serve dish warm or at room temperature.

ROASTED NEW POTATOES AND ONIONS



Roasted New Potatoes and Onions image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 5

15 small potatoes, each quartered
10 small onions, each quartered
1/4 cup olive oil
1/4 cup dried bread crumbs
Salt and pepper to taste

Steps:

  • Toss potatoes and onions in olive oil, bread crumbs and salt and pepper. Place potatoes and onions around lamb in roasting pan.

ROASTED ONIONS, POTATOES, AND SPINACH



Roasted Onions, Potatoes, and Spinach image

This is one of my favorite side dishes, from an issue of the Vegetarian Times. I vary the herbs almost every time I make it, but have posted it as written here. Preparation and cooking times are estimates, sometimes the vegetables seem to cook faster. Just be sure not to overcook the spinach! :)

Provided by GoKittenGo

Categories     Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 large onions, halved and peeled
1 1/2 lbs red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons vegetable broth or 2 tablespoons water
4 cups spinach, rinsed and chopped
salt and pepper

Steps:

  • Preheat oven to 400 degrees Farenheit.
  • Lightly oil a large roasting pan.
  • Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
  • Trim ends off onions, and cut into wedges from end to end.
  • Cut potatoes in large wedges.
  • Place potatoes and onions in bowl with dressing, toss well.
  • Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
  • Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
  • Add spinach, and cook for about 10 minutes more.
  • Alternatively: Sautee spinach and top with potatoes and onions.

WILTED GREENS OVER POTATOES



Wilted Greens Over Potatoes image

This recipe is representative of my Pennsylvania Dutch heritage. I remember not liking this dish as a child, but I've become fond of it over the years. -Bonnie Black, Sligo, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 cups packed fresh spinach, dandelion, collard, mustard, beet or turnip greens
2 cups plus 2 tablespoons water, divided
5 thick-sliced bacon strips, diced
4 teaspoons all-purpose flour
1 tablespoon sugar
1 cup 2% milk
1/2 teaspoon salt
1 egg yolk, lightly beaten
1/3 cup cider vinegar
Hot mashed potatoes

Steps:

  • In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings. , In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes.

Nutrition Facts : Calories 241 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

RED POTATOES AND WILTED GREENS



Red Potatoes and Wilted Greens image

Categories     Garlic     Leafy Green     Potato     Side     Wheat/Gluten-Free     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
4 cups packed beet greens, mustard greens, or Swiss chard (about 6 ounces) tough stems discarded and remainder washed well and dried

Steps:

  • In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
  • In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
  • Season mixture with salt and pepper and stir until combined well.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

GREEN ONION POTATOES



Green Onion Potatoes image

Make and share this Green Onion Potatoes recipe from Food.com.

Provided by SharleneW

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
3 potatoes, peeled,cut in half and sliced
1 teaspoon butter
1 clove garlic, smashed and chopped
2 green onions, sliced
1 tablespoon chopped parsley
1 dash paprika
salt and pepper

Steps:

  • Heat oil in large frying pan.
  • When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
  • Season well and add butter.
  • When melted, stir in garlic, onions and remaining ingredients.
  • Cook 3 to 4 minutes, uncovered, over medium heat.
  • Serve immediately.

ROASTED TATER ROUNDS WITH GREEN ONIONS & TARRAGON



Roasted Tater Rounds with Green Onions & Tarragon image

I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. -Ally Phillips, Murrells Inlet, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 8

4 pounds potatoes (about 8 medium), sliced 1/4 inch thick
Cooking spray
2 teaspoons sea salt
1 teaspoon coarsely ground pepper
6 green onions, thinly sliced (about 3/4 cup)
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
Olive oil, optional

Steps:

  • Preheat broiler. Place potatoes in a large microwave-safe bowl; spritz with cooking spray and toss to coat. Microwave, covered, on high 10-12 minutes or until almost tender, stirring halfway through cooking., Spread potatoes into greased 15x10x1-in. baking pans. Spritz with additional cooking spray; sprinkle with salt and pepper., Broil 4-6 in. from heat 10-12 minutes or until golden brown, stirring halfway through cooking. In a small bowl, mix green onions, parsley and tarragon. Sprinkle over potatoes; toss to coat. If desired, drizzle with olive oil.

Nutrition Facts : Calories 185 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

  • Choose the right potatoes: For roasting, choose firm, starchy potatoes like Russets, Yukon Golds, or fingerlings. These potatoes will hold their shape well and get crispy on the outside while staying tender on the inside.
  • Cut the potatoes evenly: This will help them cook evenly. If the potatoes are too big, cut them into smaller pieces.
  • Toss the potatoes with oil and seasonings: This will help them crisp up and develop flavor. Use a neutral oil like canola or vegetable oil, and season the potatoes with salt, pepper, and any other desired seasonings, such as garlic powder, onion powder, or paprika.
  • Roast the potatoes at a high temperature: This will help them get crispy. Roast the potatoes at 425°F for 20-30 minutes, or until they are tender on the inside and crispy on the outside.
  • Add the onions and greens towards the end of cooking: This will prevent them from overcooking. Add the onions and greens to the potatoes for the last 10-15 minutes of cooking, or until the onions are softened and the greens are wilted.

Conclusion:

Roasted potatoes and onions with wilted greens is a simple but flavorful side dish that can be served with a variety of main courses. The potatoes are crispy on the outside and tender on the inside, the onions are sweet and caramelized, and the greens are wilted and tender. This dish is a great way to use up leftover potatoes and onions, and it's also a healthy and delicious way to get your daily dose of vegetables.

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