Time 10m Number Of Ingredients 0 Steps:
Prepare 1 pound frozen french fries as the label directs. Meanwhile, cook 1/2 thinly sliced onion, 1 tablespoon hot paprika and 1 teaspoon salt in 2 tablespoons butter in a large skillet over medium-high heat, stirring, 4 minutes. Add 1 minced garlic clove and cook 2 more minutes. Remove from the heat and add 3 chopped scallions and 2 tablespoons chopped parsley. Add the fries and toss to coat.
Time 50m Yield 4 servings Number Of Ingredients 11 Steps:
Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well. Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder. Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest.
Time 1h55m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet. Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on. Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly. Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.
Time 45m Yield 2 Number Of Ingredients 9 Steps:
Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks. Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder. As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Time 25m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander. Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate. Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well. Heat the butter over medium heat in a large saute pan. Add the onion and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Stir in the ancho chile powder and stir until combined. Add the potatoes, salt and pepper and toss the mixture, slightly mashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom. Turn over and gently mash again into an even layer and cook until the bottom is golden brown. Stir in the cilantro and lime zest and transfer to a bowl.
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Cut potatoes in half lengthwise. Continue cutting slices in half until only thin wedges remain. Combine wedges, oil, cayenne, salt, and pepper in a large bowl. Transfer to a large baking dish, making sure no fries overlap. Bake in the preheated oven, flipping once, until golden brown, 30 to 45 minutes.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 450. Put oil in 9x13 pan, swirl around. Scrub potatoes. Cut each lengthwise into 8 wedges. Combine flour and seasonings in a bowl or baggie. Add potato wedges and shake or toss to coat. Arrange skin-side-down in oiled pan. Bake 35-40 minutes.
Time 26m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Chop onions into small pieces and cube potatoes into small cubes. Add cubed potatoes to the zip lock bag along with 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt and cayenne pepper. Mix this mixture around in the bag until the potatoes are well coated with everything. Coat medium-sized frying pan with 2 tablespoons olive oil. Set heat to medium. Add the chopped onion and minced garlic to oil and saute for no more than 2 minutes. Add contents of ziplock bag to the pan with the onions and garlic. Mix the ingredients in the pan and cook for 10 minutes with the cover on to soften the potatoes, stirring occasionally to prevent the potatoes from sticking. After 10 minutes, remove the cover and cook for another 10 minutes to crisp the potatoes. When 10 minutes is up, add the ketchup on the top of the layer of potatoes and mix well. Cover and cook for another minute. Serve.
Time 29m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil; spray with cooking spray. Mix oil, seafood seasoning, onion powder, hot sauce, and garlic powder together in a bowl. Cut potatoes into spirals using a spiralizer fitted with a large shredder blade; snip long spirals into smaller lengths. Place potatoes into a large bowl; drizzle with oil mixture. Toss until potatoes are evenly coated. Spread coated potatoes in a single layer onto the baking sheets, leaving 1/4-inch of space between potato spirals. Bake in the preheated oven until bottom of potatoes are browned, 8 to 9 minutes. Flip potatoes with a spatula. Bake until potatoes are browned and crisp on top, about 6 minutes. Sprinkle malt vinegar and sea salt over potatoes.
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Slice potatoes into French fries, and place into cold water so they won’t turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour and spices into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
