Potatowedgeswithcilantrolimemayonnaise Recipes

Steps:

• Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
• Preheat the oven to 425 degrees F.
• Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
• Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.

Steps:

• Roast potatoes:
• Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
• Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
• Meanwhile, make mayonnaise:
• Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
• Serve potatoes with mayonnaise.

Steps:

• Preheat oven to 450°F. Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper.
• Roast, turning once, until golden brown and crisp, 25-30 minutes.
• Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.
• Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes in a pot of salted water. Bring the potatoes up to a boil and blanch for 2 minutes. Remove the pan from the heat, drain, and cool. In a large ovenproof saute pan, heat the olive oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Saute the onions until caramelized, about 8 to 10 minutes. Turn the onions into a bowl. Place the pan back on the stove and melt the stick of butter. When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
• Season with salt and pepper. Cover the first layer of potatoes with 1/2 of the onions. Cover the onions with 1/3 of the potatoes. Season with salt and pepper. Repeat the layering until all of the potatoes and onions are used. Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown. Remove the pan from the oven.
• Using a spatula, gently lift the potatoes out of the pan and place on a platter. Garnish with parsley.

Steps:

• Preheat the oven to 450 degrees and place 2 large, heavy skillets or roasting pans in the oven to heat up. Place the potatoes in a large kettle and cover with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.
• Drain the potatoes well and place them on paper towels. Place the flour on a plate and when the potatoes are dry, roll them in the flour to coat, shaking off any excess. Remove the hot skillets from the oven and add half the oil to each. Divide the potatoes between the skillets, shaking the pans occasionally, until they are golden brown all over, about 35 minutes. Season generously with salt and serve.

Steps:

• Roast potatoes:.
• Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
• Stir cumin, oregano, and 3/4 tsp salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
• Meanwhile, make mayonnaise:.
• Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 tsp salt in a small serving bowl.
• Serve potatoes with mayonnaise.

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

Steps:

• Put a 4 sides sheet pan in lower third of oven and preheat oven to 450.
• Stir cumin, oregano, and 3/4 tsp salt into oil a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in a hot pan and roast, turning once, until golden, about 40 minutes.
• Stir together mayonnaise, sour cream, cilantro, and lime zest and juice, and 1/4 teaspoon salt into small serving bowl.
• Serve potatoes with mayonnaise.