Spicy Potato Twister Recipes

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.

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

Steps:

• Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
• Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
• Cool completely and store for make-ahead meal.
• Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

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.