Cubed Crispy Potatoes With Chili And Garlic Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. , Cover and bake at 450° for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

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.

Steps:

• In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper.
• Add potatoes; seal bag and shake to coat.
• Pour butter into a 13x9x2-inch baking dish; stir in the garlic.
• Add potatoes and bay leaf.
• Cover and bake at 450* for 20 minutes.
• Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender.
• Discard bay leaf.

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
• Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.

Steps:

• In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft.
• Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
• Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
• When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
• Be careful not to burn the garlic.
• At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.