DOSA POTATOES WITH LIME AND KETCHUP
Masala dosas -- large, thin, savory crepes typical of South Indian cuisine -- are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, "Why not make just the best part of the dosa?" Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup -- the former to cut through the richness of the potatoes, the latter because . . . potatoes and ketchup, of course!
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using your hands, break the potatoes into 1/2-inch pieces and set aside.
- In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
- Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
- Serve the potatoes with lots of lime wedges and ketchup to go on top.
DAISY'S RED POTATOES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 5 to 6 servings
Number Of Ingredients 4
Steps:
- Place all ingredients in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer 45 minutes to 1 hour.
CRISPY POTATO NESTS WITH CHERRY KETCHUP
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
- Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals.
- In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping.
KETCHUP MASHED POTATOES
Make and share this Ketchup Mashed Potatoes recipe from Food.com.
Provided by kmergirl
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss the onions with the Ketchup, vegetable oil, chili powder, and Worcestershire sauce. In a medium skillet, cook for 10 to 12 minutes or until softened. Meanwhile, prepare potatoes according to package.
- Combine cheese and onions into potatoes using a potato masher or large fork. Season with salt and pepper if necessary.
Nutrition Facts : Calories 87.3, Fat 3.8, SaturatedFat 0.5, Sodium 362.9, Carbohydrate 14.1, Fiber 1.3, Sugar 9.4, Protein 1.2
RED POT ROAST
Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.
Provided by Jeanne Ullom Hewitt
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
- Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
- Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 63.1 g, Cholesterol 116.1 mg, Fat 29.3 g, Fiber 4.9 g, Protein 35.2 g, SaturatedFat 11.5 g, Sodium 1076.7 mg, Sugar 20.8 g
POTATOES A' LA KETCHUP
Number Of Ingredients 7
Steps:
- 1. Set up the grill for indirect grilling and preheat to medium.2. Mix the ketchup, Worcestershire sauce, and lemon juice in a small bowl and set aside.3. Cut 4 sheets of heavy-duty aluminum foil, each 14 3 8 inches. Place a sheet of foil, shiny side down, narrow edge toward you, on the work surface. Smear a tablespoon of the butter in the center of the bottom half of the rectangle (the half closest to you). Arrange one-quarter of the potatoes in a mound on top of the butter. Place one-quarter of the onion on top of the potatoes. Spoon 1 tablespoon of the ketchup mixture over the potatoes and season with salt and pepper. Fold the top half of the foil over the potatoes and bring the top and bottom edges together. Fold the edges over several times to make a tight seal. Prepare the remaining packages the same way.4. When ready to cook, place the foil packages in the center of the hot grate, away from the heat. Cover the grill and cook until the packages are dramatically puffed, 20 to 30 minutes.5. Serve, warning everyone to open the packages at arm's length, using knives U.S.A.
Nutrition Facts : Nutritional Facts Serves
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