SPICY-SESAME OVEN FRIED POTATOES
These potatoes are a treat! I like them with chicken or burgers. Substitute peeled sweet Potatoes and follow the same recipe. I use my baking stone (covered with a piece of parchment paper). It seems to give a special crunch to the potatoes I say it serves 4 but if you love potatoes it may only serve 2
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat the oven to 400F Place cut potatoes in a bowl or plastic bag Drizzle with the oil Mix together the sesame seeds, cayenne, paprika and fennel seeds Sprinkle over the potatoes and toss coating evenly.
- Place wedges on a baking sheet bake for 20 minutes, turn and continue baking for 20 more minutes (check after 30 cooking time will vary due to different sized wedges) Sprinkle with salt& Serve.
Nutrition Facts : Calories 221.8, Fat 5.9, SaturatedFat 0.8, Sodium 159, Carbohydrate 38.6, Fiber 5.5, Sugar 1.7, Protein 5.2
HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
SPICED FRIED POTATOES
Almost utterly changed from a recipe in "Leaves from the Inn of the Last Home". The recipe originated in the "Chronicles" trilogy, by M. Weis and T. Hickman. The original recipe made by fans called for only cayenne. A recent book mentioned a garlic scent. This version is GOOD. I loved it. Everyone who entered the house loved the smell. I used about 2 tbsp jar garlic, and estimated amounts on the other spices. This does take a good while to fry, so if you use it in a meal, make it first. In my experience, with a 1.5" layer of potatoes, it takes a bit more than half an hour to fry them. It takes much longer to fry them if you don't boil first. I also tend to use quite a bit of pepper, usually a mix of cayenne and habanero. The servings depend on how good they smell. I can eat the whole recipe with no problem, though they are an excellent side dish. Please don't forget to adjust the spices to your taste. Especially the garlic.
Provided by Gary Helriegel1
Categories Potato
Time 1h10m
Yield 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes for about 30 minutes, let cool.
- Cut into 1/2" cubes (or larger- I like to leave the skin on).
- Melt the butter in a heavy skillet, at least 12", cast iron if you have it.
- Add 1/4 of the potatoes, the spices, then the rest of the potatoes.
- Turn them periodically, and fry til golden brown.
- While the potatoes are frying, chop up the onion fairly small.
- When the potatoes are done, add the onions and fry 10 minutes more.
Nutrition Facts : Calories 1502.7, Fat 93, SaturatedFat 58.6, Cholesterol 244, Sodium 707.9, Carbohydrate 156.6, Fiber 20.3, Sugar 9.2, Protein 19.1
POTATOES WITH SESAME SEEDS
Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure they're completely cool before you start. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
- Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
- Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.
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