Brilliant Potatoes With Paprika and Caramelized Onions Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Sep. 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 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!
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Photo by Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA
Reviewed: Jul. 16, 2008
These are delicious! Easy to make and something a little different. Thanks so much.
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2 users found this review helpful

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Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA
Living In: Acworth, Georgia, USA

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Photo by danakscully64
Reviewed: Jul. 5, 2008
I made a few changes, but this recipe is great! I actually used half of this recipe and half of another to create the PERFECT potato side dish. I made the caramelized onions and used the seasonings (except the dried minced garlic... and with what I used, I didn't measure it out, just tossed it in). Instead of using the canned potatoes, I used fresh red potatoes. I cut them into wedges, soaked them in cold water, patted them dry, and tossed them with the seasonings. I put them in the oven on a baking sheet for 20 minutes, flipped them, put them back in and baked them for another 15-20. When they came out, I tossed them with the onions. Serve with ketchup. YUMMM! Perfectly crispy wedges.
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Photo by danakscully64

Cooking Level: Expert

Living In: Riverside, California, USA

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Reviewed: May 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!
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13 users found this review helpful

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Photo by bizzymomma

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Reviewed: May 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 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!
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5 users found this review helpful

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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Greenacres, Washington, USA

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Photo by GodivaGirl
Reviewed: May 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.
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21 users found this review helpful

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Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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Displaying results 21-26 (of 26) reviews

 
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