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Top 10 Superbowl Potato and Onion Recipes Just in Time for the Big Game


1.

Parmesan Encrusted Potatoes


Ingredients:

2 lbs. (907 g) Yellow Potatoes (Halves)

1 qt (946 ml) Vegetable stock

1 ea (58 g) Lemon (Sliced)

4 ea (12 g) Garlic Cloves, Whole

1 tbsp (17 g) Salt

2 cups (180 g) Grated Parmesan Cheese

3 tbsp (44 ml) Olive Oil

1 tsp (1 g) Parsley (chopped)

1 tsp (1 g) Thyme leaves


Preparation:

1.   Gather all ingredients and equipment needed.

2.   Preheat the oven to 375°F (190°C).

3.   Rinse and peel potatoes, cut into halves.

4.   In a pot, add vegetable stock, sliced lemon, garlic, and yellow potato halves, and turn on the heat to high and bring to a boil; then reduce to a simmer and cook potatoes for 30 minutes or until just fork tender. Drain potatoes and shake off excess liquid and let cool slightly.

5.   On a non-stick baking sheet/tray, drizzle olive oil and parmesan cheese evenly, place potato halves, flat side down, and place in the preheated oven for 15 minutes or until parmesan cheese gets crisped and light golden in color.

6.   Remove the baking tray from the oven and let cool slightly; using a flat spatula, carefully lift off the potatoes and place them on the serving dish or platter, flat side up, and garnish with chopped parsley and thyme.


Recipe courtesy of Potatoes USA




2.

Best Ever Onion Rings


3 large onions (about 9 to 11 ounces each), peeled and trimmed

1 cup flour

1 teaspoon paprika

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup nonalcoholic or regular beer

Vegetable oil


Directions

Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.

Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp. Makes 6 servings.

Deep-fried version: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.

Variation: Add 2 teaspoons each of dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.


Special Notes

Recipe and image provided by the National Onion Association


Per serving: 242 cal, 3.9 g protein, 29.5 g carb, 3.1 g fiber, 12.5 g fat, 113 cal (36%) from fat, 0 mg chol, 5.2 mg sod, 0 VitA, 9.48 mg VitC, 31.5 mg cal, 1.28 mg iron.



3.

Build Your Own Super Tater Bowl Station

Ingredients

· 2.2lbs (1 kg) Frozen Diced Potatoes

· 2/3 cup (180g) Bacon Bits

· 2/3 cup (180g) Sliced Black Olives

· 6 cups (1.4 kg) Prepared Chili

· 1 cup (240ml) Sour Cream

· 1 cup (240 ml) Prepared Queso Dip

· 1 cup (40g) Green Onions, sliced

· 1 cup (240 ml) Prepared Guacamole


Preparation

1. Preheat the oven to 400 °F (204 °C)

2. Place frozen diced potatoes on a baking sheet lined with aluminum foil and bake for 25-30 minutes or until golden and crisp.

3. Assemble all the ingredients in separate bowls, heating the ingredients that require heating such as the queso and chili.

4. When the potatoes are crispy and hot, transfer them to a serving dish. Portion the potatoes in the bottom of a bowl and top them with whatever toppings you so choose.

5. Serve immediately and enjoy.


Recipe courtesy of Potatoes USA



4.

Creamy Onion Dip


Ingredients

2 cups finely chopped onions

1 tablespoon olive or vegetable oil

1 teaspoon paprika

1 cup regular or light sour cream

Salt and pepper, to taste


Directions

Heat oil in large skillet. Add onion; cook over medium heat stirring often, 3 minutes, or until barely tender. Stir in paprika. Combine onion mixture and sour cream in medium bowl. Add salt and pepper, to taste. Cover; refrigerate until ready to serve. Makes 10 servings or about 1-2/3 cups.

To serve in onion bowl: Cut off top third of large red onion. Trim small edge off root end to make flat support. Peel onion. Scoop out inner layers, leaving outer two layers intact. Spoon dip into hollow onion.


Special Notes

Recipe and image provided by the National Onion Association


Per serving: 70 cal, 1 g pro, 6.05 g fat, 12 % or 53 cal from fat, 3.6 g carb, 16 mg chol, 28 mg sod, 0.6 g fiber, 486 IU VitA, 14.4 mg Vit C, 30mg cal, 0.15 mg iron.


5.

Salt and Pepper Air Fryer Chips


Ingredients

· As Needed Cooking Oil Spray

· 1 each (6 ounce) Russet Potato, washed and dried

· 1 tablespoon Vegetable Oil

· ½ teaspoon Fine Sea Salt

· ¼ teaspoon Freshly Ground Black Pepper


Preparation

1. Preheat the air fryer to 375 °F

2. Thinly slice the potatoes either with a knife or a mandoline/food processor with a thin setting for slicing works well too. Place the potato slices into a bowl of cold water to rinse some of the starch off.

3. Lightly Spray the air fryer basket with the cooking oil spray.

4. Remove the potato slices from the water and drain well before laying them on some paper towel to dry.

5. Place the potato slices in an even layer (the bigger your air fryer, the more chips you can do). Lightly brush the potatoes with the vegetable oil and cook them in the air fryer for about 20 minutes.

6. Using a pair of tongs gently remove the chips from air fryer. Season them with the sea salt and black pepper. Repeat if more chips are desired.


Notes

· Serve chips with your favorite dips or sauce.


Recipe courtesy of Potatoes USA




6.

Slow Cooker French Onion Soup


Ingredients

2 pounds yellow onions, trimmed, halved and sliced (2 quarts)

1 box (32 ounces) beef broth, less-sodium version if desired (1 quart)

2 teaspoons dried thyme

1/2 cup white wine or water

2 tablespoons flour

6 thick slices sour dough bread or rustic loaf, crusts trimmed

1/2 cup grated Parmesan or Swiss cheese

Cracked pepper (optional)


Directions

Place sliced onions into a 5 or 6-quart slow cooker. Add broth and thyme and stir. Cover cooker with lid and cook on high setting 3 to 4 hours or until onions are tender.

Mix white wine (or water) with flour and stir into the slow cooker. Cover and continue to cook on high setting for 1 hour longer or until thickened.

Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot cheesy bread into each bowl. Sprinkle with pepper to taste.

Makes 1-1/2 quarts or 6-1 cup servings.


Special Notes

Recipe and image provided by the National Onion Association



7.

South of the Border Mashed Potato Board


Ingredients:

Avocado Mashed Potatoes

· 5 each (726 g) Russet Potatoes

· 3 each (450 g) Avocados

· ½ cup (118 ml) Lemon Juice

· ½ tbsp (9 g) Salt

· ½ tbsp (7 g) Black Pepper Ground

· ¼ cup (60 ml) Olive Oil

On the side:

· 1 package Flour tortillas, Street (Optional)

· 1 package Corn Tortilla Chips (Optional)

Toppings:

· ½ cup (86 g) Black Beans

· ½ cup (75 g) Fire Roasted Corn

· ¼ cup (13 g) Red Onion (Diced)

· ¼ cup (30 g) Queso Fresca, Crumbled


Chili Lime Spiced Acorn Squash:

· 1 cup (205 g) Acorn Squash (Sliced)

· 1 tbsp (15 ml) Olive Oil

· 1 tbsp (17 g) Chili Lime Seasoning

· ½ tbsp (6 g) Cumin

· ½ tsp (4 g) Salt

· ½ tsp (2 g) Black Pepper, Ground

· ½ tsp (2 g) Smoked paprika

· ½ tsp (2 g) Chili powder

Sauteed Zucchini and Yellow Squash:

· ½ cup (87 g) Zucchini (Diced)

· ½ cup (87 g) Yellow Squash (Diced)

· 1 tbsp (15 ml) Olive oil

· 1 tbsp (12 g) Cumin

· 1 tbsp (3 g) Oregano, Dried

· ½ tsp (4 g) Salt

· ½ tsp (2 g) Black Pepper, Ground


Preparation:

1. Gather all ingredients and equipment needed.

2. Preheat oven to 400°F (204°C).

3. Rinse and peel russet potatoes, then cut them into small cubes, place in a large pot and fill with enough water to cover the potatoes. Then turn on to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquids. And then place potatoes in a bowl, and add roasted garlic then using a food mill, hand/stand mixer, or a fork, mash potatoes until smooth or desired consistency. Let cool and set aside.

4. To make chili lime spiced corn squash, in a bowl, add sliced acorn squash, olive oil, chili lime seasoning, cumin, salt, black pepper, smoked paprika, and chili powder and toss until fully mixed. place seasoned acorn squash onto a parchment paper lined baking tray and place into the oven. Roast acorn squash for 15 minutes or until slightly charred and soft. Remove the tray from the oven and let it cool.

5. To make sauteed zucchini and yellow squash, in a large bowl, add diced zucchini and yellow squash and olive oil, salt, black pepper, cumin, and oregano then toss until fully coated. Then in a frying pan or skillet on medium-high heat, add a little olive oil and add seasoned zucchini and yellow squash, and sauté for 5-7 minutes. Then set aside.

6. In a large bowl, add mashed potatoes, avocado, lemon juice, olive oil, salt, and black pepper, and using a fork, smash avocados into mashed potatoes until fully incorporated.

7. To make board, spread avocado mashed potatoes on board evenly then top with black beans, fire-roasted corn, red onions, chili lime acorn squash, sauteed zucchini and yellow squash, pico de gallo, crumbled queso fresca and garnish with cilantro leaves.


Recipe courtesy of Potatoes USA




8.

Spanish Hacienda Pork Wraps


Ingredients

2 tablespoons vegetable oil

1 pound boneless pork loin, finely cubed

2 cups chopped onion

1 cup green or red chile salsa

1/2 cup chopped olives

2 teaspoons chili powder

1 teaspoon cornstarch

1 teaspoon sugar

2 teaspoon ground cumin

1-1/3 cups hot cooked rice

4 burrito-size flour tortillas, steamed

1 cup grated Brick cheese

Hot sauce


Directions

Heat 1 tablespoon oil in large skillet and sauté half the pork and onion over high heat until browned; remove from pan. Repeat with remaining oil, pork and onion; remove from pan. Combine salsa, olives, chili powder, cornstarch, sugar and cumin in skillet. Cook, stirring and scraping up pork drippings, until sauce is hot. Return pork mixture to pan; heat through. Season with hot sauce as needed.

To assemble, portion 1/3 cup hot rice into center of each tortilla, top with a generous 3/4 cup pork mixture and 1/4 cup cheese. Fold in two sides then roll tortilla around filling. Makes 4 wraps.


Special Notes

Recipe and image provided by the National Onion Association.




9.

Caramel Chocolate Turtle Sundae Loaded Fries


Ingredients

Waffle Fries:

· 2.2 lbs. (1kg) Waffle Fries

· As Needed Vegetable Oil for Frying

· 2 teaspoons (8g) Cinnamon

· ½ cup (120g) Granulated Sugar


To Plate:

· 4 cups (960ml) Vanilla Bean Ice Cream

· ½ cup (120ml) Hot Fudge (Warm Chocolate Sauce can be subbed)

· ½ cup Caramel Sauce

· 1 cup Chopped Toasted Pecans

· 8 each Mint Sprigs (optional)


Preparation

1. Combine the sugar and the cinnamon in a small bowl.

2. To fry the waffle fries, heat the oil to 375 F (190 C). lower the waffle fries into the hot oil and fry for 4-6 minutes or until golden and crispy. Drain the oil off the fries, and place it into a bowl. Season the potatoes with the cinnamon sugar, until they are well coated.

3. To plate, arrange the cinnamon-sugar fries in the bowl of a bowl. Place a ½ cup scoop of ice cream on top of the fries, followed by the fudge, caramel sauce, and pecans.

4. If desired garnish with a sprig of mint. Enjoy!


Recipe courtesy of Potatoes USA



10.

Charred Tomato And Onion Salsa


Ingredients

10 Ounces Tomatoes, unpeeled and cut in half

1 Yellow onion

1 Garlic clove

1/4 Teaspoon Cumin seed

2 Teaspoons Adobo sauce

1/2 Chipotle chile pepper

3/4 Teaspoons Oregano

1/4 Teaspoons Smoked paprika

1/4 Teaspoons Kosher salt

1 Tablespoons + 1 Teaspoons Cilantro, finely chopped 

1 Teaspoon Fresh lime juice

Serves: 4 cups


Directions

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes, onion and garlic on a rimmed baking sheet. Broil until they are charred on one side, about 5 minutes. Turn vegetables, add cumin seed and char on the second side, about 2 minutes longer. Let cool. Do not peel the tomatoes; save any juices that are released.

In a blender, purée the charred tomatoes and their juices, onion, garlic and cumin seed. Add one chipotle chile, adobo sauce, oregano, smoked paprika and salt. Blend till smooth.

Cool to room temperature. Stir in the cilantro and the lime juice. Adjust seasoning. Serve at room temperature.


Special Notes

Recipe and image provided by the National Onion Association.

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