Potatoes With Whole Spices Recipes

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.

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-low heat. Add garlic cloves; cook, uncovered, until almost tender, 10 minutes, stirring occasionally., Increase heat to medium. Stir in potatoes, salt and pepper. Cook, uncovered, 15 minutes, stirring occasionally. Add red pepper; cook and stir until potatoes are tender, about 10 minutes.

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.

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.

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:

• Heat the oil in wok. Lower the heat slightly and add the cumin seeds, dried chillies, mixed onion, mustard and fenugreek seeds, fennel seeds,garlic slice and ginger. Fry for 1 minute.
• Add sliced onion and fry for 5 minutes until the onion are golden.
• Add the potatoes and fresh red and green chillies and mix well.
• Cover the wok with lid. Cook over a very low heat for about 7 minutes.
• Remove the pan from and serve hot with naan and raita.