Spiced Potatoes And Onions Recipes

Steps:

• In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
• Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.

Steps:

• Preheat oven to 375 degrees. Butter baking dish and lay out a single layer of potatoes. Top with a layer of onions. Sprinkle with some parsley, salt and pepper and paprika. Dot with dabs of butter. Continue layering remaining ingredients. Cover dish with foil and bake for 40 minutes or until potatoes are tender.

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Steps:

• Mix chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.
• Heat oven to 425ºF. Combine potatoes, onions, garlic, oil and remaining black pepper. Place in shallow foil-lined pan. Bake 40 to 45 min. or until potatoes are golden brown and onions are tender, stirring after 25 min.
• Chop chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1-1/2 tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
• Heat grill. Grill steak 5 to 7 min. on each side or until medium doneness (160ºF), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side. Remove meat from grill; let stand 10 min.
• Cut steak across the grain into thin slices. Serve with potatoes, onions and sour cream sauce.

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:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
• In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley.
• Drizzle potatoes with oil and sprinkle with spice mixture.
• Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Steps:

• Set a steamer basket in a pot with 2 inches simmering water. Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes. Transfer potatoes to a paper-towel-lined plate.
• In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring frequently, until browned, 12 to 15 minutes. Add cumin, red-pepper flakes, and potatoes and cook, stirring frequently, until potatoes are lightly golden, 5 minutes. Transfer to a serving platter and top with cilantro.