Roasted Potato Slices With Lime And Chili Recipes

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LIGHT SCALLOPED POTATOES WITH ROASTED CHILES

Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 10



Light Scalloped Potatoes With Roasted Chiles image

Steps:

  • Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
  • Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
  • Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.

Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams

1 medium poblano chile pepper, halved and seeded
2 tablespoons unsalted butter, plus more for the baking dish
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons chopped fresh thyme
2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/4 cup grated parmesan cheese
Mexican crema or sour cream, for topping (optional)

ROASTED POTATO SLICES WITH LIME AND CHILI

Categories     Potato     Side     Bake     Quick & Easy     Wheat/Gluten-Free     Mayonnaise     Lime     Spice     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5



Roasted Potato Slices with Lime and Chili image

Steps:

  • Preheat oven to 450°F.
  • Peel potatoes and halve lengthwise. Cut potatoes crosswise into 1/4-inch-thick slices and on a baking sheet toss with oil and salt and pepper to taste. Bake potatoes in one layer in middle of oven, stirring occasionally, 15 minutes, or until golden.
  • In a bowl stir together mayonnaise, lime juice, and chili powder. Add warm potatoes and combine well.

two 1/2-pound russet (baking) potatoes
1 tablespoon extra-virgin olive oil
2 tablespoons mayonnaise
2 teaspoons fresh lime juice
1/4 teaspoon chili powder

TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER

Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted, tear them into pieces, dot them with a make-ahead cilantro, lime, and chile compound butter, and scatter pomegranate seeds over-and you may never want to serve sweet potato casserole again.

Provided by Anna Stockwell

Categories     Potato     Chile Pepper     Cilantro     Butter     Lime     Pomegranate     Thanksgiving     Vegetarian     Dairy Free     Peanut Free     Side     Wheat/Gluten-Free

Yield 10-12 servings

Number Of Ingredients 8



Torn Potatoes of Many Colors With Chile-Lime Butter image

Steps:

  • Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
  • Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20-30 minutes.
  • Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"-4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3-4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.

1 serrano chile, coarsely chopped, seeds removed if desired
2 cups cilantro leaves with tender stems (about 1 bunch)
1 cup (2 sticks) unsalted butter, room temperature
2 tsp. finely grated lime zest
2 tsp. kosher salt
5 lb. potatoes of mixed colors and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed
1 1/2 cups pomegranate arils (from 2 pomegranates)
Lime wedges and flaky sea salt (for serving)

OVEN-BAKED POTATO SLICES

I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!

Provided by Jodster

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8



Oven-Baked Potato Slices image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
  • Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
  • Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
  • Remove from the oven. Let cool slightly and pour into a serving dish.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g

4 medium baking potatoes, sliced 1/8-inch thick
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
⅛ teaspoon paprika
1 pinch cayenne pepper
1 dash salt
4 tablespoons olive oil, or more as needed

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