HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA
Steps:
- For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
- Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
- For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
- When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.
SPICY CHILI POTATO
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- In a skillet, heat olive oil and chili powder until fragrant, 1 minute. Add chiles, beans, and water and cook until slightly thickened; season. Top potatoes with chili, cheese, sour cream, avocado, and cilantro.
SPICY POTATOES WITH GARLIC AIOLI
This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings (1-3/4 cups aioli).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
SPICY POTATOES
This too is from BBC's saturday kitchen by Manju Malhi.It is a accompaniment for the tandoori chicken.
Provided by UmmAzhar
Categories Potato
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- For the potatoes, preheat the oven to 220C/425F/Gas 7.
- Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
- Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
- Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
- Once roasted, add the spices to the oil.
- Toss potatoes in the tempered spices and serve.
Nutrition Facts : Calories 693.1, Fat 14.5, SaturatedFat 2, Sodium 48.1, Carbohydrate 129.5, Fiber 16.5, Sugar 5.8, Protein 15.1
SPICY POTATO WEDGES WITH CHILI DIP
These dry roasted potato wedges and dip are very tasty appetizers and can also be served as a side dish.
Provided by queenbeatrice
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
- Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
- Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
- Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
- Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
- Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.
SLOW COOKER SPICY SWEET POTATO CHILI
While this recipe contains no meat, it still has plenty of protein-plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). -Jennifer Butz, Atlanta, Georgia
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 300 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 811mg sodium, Carbohydrate 64g carbohydrate (21g sugars, Fiber 12g fiber), Protein 9g protein.
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