Herbed Potatoes and Onions Recipe

5 1
Herbed Potatoes and Onions Recipe
Herbed Potatoes and Onions Recipe photo by Taste of Home
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Herbed Potatoes and Onions Recipe

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5 1
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Says Rosadene Herold of Lakeville, Indiana, "My family thinks my Herbed Potatoes and ONions is a tasty alternative to fried potatoes. It's also quick."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 medium red potatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 2 tablespoons reduced-fat margarine, melted

Directions

In an ungreased 2-qt. microwave-safe baking dish, layer half the potato and onion slices. Combine Italian seasoning and pepper; sprinkle half over the onion and potato layer. Drizzle with 1 tablespoon margarine. Repeat layers. Cover with vented plastic wrap. Microwave on high for 7-8 minutes or until potatoes are tender turning dish after 4 minutes. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Herbed Potatoes and Onions in Taste of Home April/May 1997, p8

Nutritional Facts

1/2 cup: 127 calories, 4g fat (0 saturated fat), 22mg cholesterol, 71mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 3 medium red potatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 2 tablespoons reduced-fat margarine, melted
  1. In an ungreased 2-qt. microwave-safe baking dish, layer half the potato and onion slices. Combine Italian seasoning and pepper; sprinkle half over the onion and potato layer. Drizzle with 1 tablespoon margarine. Repeat layers. Cover with vented plastic wrap. Microwave on high for 7-8 minutes or until potatoes are tender turning dish after 4 minutes. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Herbed Potatoes and Onions in Taste of Home April/May 1997, p8

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