Time 1h5m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet. In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley. Drizzle potatoes with oil and sprinkle with spice mixture. Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.
Time 20m Yield 6 Number Of Ingredients 5 Steps:
Melt butter in a large skillet at a medium heat. Stir in the potatoes, garlic salt, Italian seasoning and paprika. Stir the potatoes around occasionally. The potatoes should cook for about 12 minutes or until potatoes are a red-brown color.
Time 50m Yield 4 sides, 4 serving(s) Number Of Ingredients 8 Steps:
Scrub potatoes; do not peel. Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges. Place potatoes in a pan and cover with water. Cover pan and bring to boil; cook for 10 minutes. While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl. When potatoes are cooked, drain and toss in the seasoning mix while still warm. At this point potatoes can be held up to 3 hours at room temperature before proceeding. Prepare baking sheet with nonstick vegetable spray. Arrange potatoes in a single layer. Bake at 400 degrees Fahrenheit for 20 minutes until golden brown. Serve immediately.
Time 55m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees F (220 degrees C). Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices. Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Time 40m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl. In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.
Time 45m Yield 4 servings Number Of Ingredients 0 Steps:
Preheat a rimmed baking sheet in a 450 degrees F oven. Cut 3 large russet potatoes into wedges and toss with salt and 2 tablespoons vegetable oil; arrange cut-side down on the hot baking sheet. Roast until golden brown on the bottom, 30 minutes, then flip and sprinkle with 1 sliced garlic clove and 1 teaspoon each ancho chile powder and dried oregano. Roast 15 more minutes. Serve with lemon wedges. Per Serving: Calories 191; Total Fat 7 grams; Saturated Fat 0.5 grams; Protein 4 grams; Total Carbohydrate 30 grams; Sugar: 1 gram; Fiber 2.5 grams; Cholesterol 0 milligrams; Sodium 165 milligrams
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready (and you will have to be vigilant to ensure they don’t get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
Time 35m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes. Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
Number Of Ingredients 7 Steps:
Set a steamer basket in a pot with 2 inches simmering water. Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes. Transfer potatoes to a paper-towel-lined plate. In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring frequently, until browned, 12 to 15 minutes. Add cumin, red-pepper flakes, and potatoes and cook, stirring frequently, until potatoes are lightly golden, 5 minutes. Transfer to a serving platter and top with cilantro.
Time 30m Number Of Ingredients 6 Steps:
Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Put oven rack in middle position and preheat oven to 500°F. Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated. Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.
Time 1h15m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish. Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes. Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds. Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.
Time 28m Yield 2 , 2 serving(s) Number Of Ingredients 11 Steps:
Heat canola oil and fry medium size cubed potatoes until crisp. Remove onto a paper towel lined plate. In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste. Mix well and add lime juice. Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added. Enjoy!
Time 45m Yield 2-3 serving(s) Number Of Ingredients 6 Steps:
For the potatoes, preheat the oven to 220C/425F/Gas 7. Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well. Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well. Roast in the oven for 40-50 minutes until crisp and golden and cooked through. Once roasted, add the spices to the oil. Toss potatoes in the tempered spices and serve.
Time 25m Yield 4 servings Number Of Ingredients 13 Steps:
Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander. In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes. Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.
Time 1h10m Yield 3-4 serving(s) Number Of Ingredients 7 Steps:
Mince/crush the garlic and set aside in a bowl. Add the other spice paste ingredients and mix. Cover and leave for at least an hour before using, for the flavours to blend. After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature). Peel and quarter the potatoes (cut larger potatoes into smaller chunks). Simmer them in a pan of boiling water for 5-6 minutes. Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!). Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely. Bake for 30 minutes, or until done, turning halfway through cooking. Serve hot and enjoy!
Number Of Ingredients 15 Steps:
In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside. Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces. Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.
Time 40m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes. Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well. Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer. Transfer potatoes to a serving platter and garnish with parsley. Serve warm.
Time 1h10m Yield 1-4 serving(s) Number Of Ingredients 9 Steps:
Boil the potatoes for about 30 minutes, let cool. Cut into 1/2" cubes (or larger- I like to leave the skin on). Melt the butter in a heavy skillet, at least 12", cast iron if you have it. Add 1/4 of the potatoes, the spices, then the rest of the potatoes. Turn them periodically, and fry til golden brown. While the potatoes are frying, chop up the onion fairly small. When the potatoes are done, add the onions and fry 10 minutes more.
Time 35m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Boil the potatoes is salted water for around 15 minutes. Drain and allow to cool. In a large bowl, combine the mayonnaise, red onion, chillis, mustard, lime juice, paprika and gherkins. Stir until well combined. Fold in cooked potatoes, eggs, and spring onions. Season with salt and black pepper. Refrigerate until ready to serve. Serve on a bed of lettuce, sprinkle over the fresh parsley and add the prawns.
Time 45m Yield 3 - 4 servings Number Of Ingredients 6 Steps:
Cut the potatoes into 1-by- 1/2-by- 1/2-inch pieces. Place in a pot of salted water and parboil until not quite tender, about 10 minutes. Drain thoroughly. Heat oil in a heavy skillet, preferably nonstick. Add the potatoes and saute about 10 minutes, until they are barely beginning to take on color. Stir in the onion and jalapeno pepper and continue to saute another 10 to 15 minutes until the onion is tender and the potatoes are lightly browned. Season to taste with salt. Fold in the coriander and serve.
More about “spiced potatoes recipes”
Time 1h Yield 10 servings (1-3/4 cups aioli). Number Of Ingredients 18 Steps:
Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
