EASY SPICY ROASTED POTATOES
Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
Provided by Yolanda Miles
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g
SPICY POTATOES
Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium
SPICED OVEN-FRIED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a rimmed baking sheet in a 450 degrees F oven. Cut 3 large russet potatoes into wedges and toss with salt and 2 tablespoons vegetable oil; arrange cut-side down on the hot baking sheet. Roast until golden brown on the bottom, 30 minutes, then flip and sprinkle with 1 sliced garlic clove and 1 teaspoon each ancho chile powder and dried oregano. Roast 15 more minutes. Serve with lemon wedges.
- Per Serving: Calories 191; Total Fat 7 grams; Saturated Fat 0.5 grams; Protein 4 grams; Total Carbohydrate 30 grams; Sugar: 1 gram; Fiber 2.5 grams; Cholesterol 0 milligrams; Sodium 165 milligrams
Nutrition Facts : Calories 191 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 165 milligrams, Carbohydrate 30 grams, Fiber 2.5 grams, Protein 4 grams, Sugar 1 grams
SPICY ROAST POTATOES
Liven up your weekend roast with these deliciously crispy potatoes
Provided by Good Food team
Categories Side dish
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.06 milligram of sodium
SPICY ROASTED POTATOES
"I came up with this recipe when I had some leftover taco seasoning mix. I used it to spice up oven fries...and they were an immediate hit!" writes Linda Tepper of Clifton Park, New York.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.
Nutrition Facts : Calories 240 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.
SPICY POTATO GRATIN
Who doesn't love cheesy baked potato casseroles? This version spices things up a bit by using smoky chipotles in adobo sauce and fragrant Gruyere in the cheese sauce. Because a crunchy topping is just about mandatory, I sprinkle the whole thing with crispy panko bread crumbs. A mandoline will make quick work of slicing the potatoes.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
- In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
- Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
- Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
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 GARLIC POTATOES AND ZUCCHINI
Categories Garlic Potato Side Sauté Vegetarian Zucchini Summer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
- Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
- While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
- Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.
SPICY ROAST POTATOES
Make and share this Spicy Roast Potatoes recipe from Food.com.
Provided by Sackville
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 C).
- Wash the potatoes.
- Cut in half lengthwise, then cut each piece in half again lengthwise, leaving you with eight wedges per potato.
- You can either leave them this thickness, or cut each wedge in half crossways, giving you 16 triangles per potato.
- Put in a big bowl and rinse with water to wash the starch off.
- Drain as much water as you can from the potatoes, then add in the olive oil.
- Stir to coat.
- Mix the spices together, then sprinkle over the oiled potatoes.
- Stir again until all the potatoes are coated evenly.
- Spread the potatoes on a baking sheet (I line mine with aluminium foil to help with clean up).
- Grind over some black pepper and bake in the oven for 30-40 minutes.
- Halfway through the baking, use a spatula to turn the potatoes over.
Nutrition Facts : Calories 305, Fat 9.6, SaturatedFat 1.4, Sodium 18.8, Carbohydrate 50.7, Fiber 6.7, Sugar 2.4, Protein 6
SPICY FRIED POTATOES
This recipe is a favorite in the house. Surprising considering the amount of spice in it. Overall if you like "Very Spicy" potatoes then you will love this. If you decide to tackle this job, make sure that you are not going to splatter, or if you do that you are wearing an apron. **The turmeric stains everything it touches. Keep that in mind. Even when serving.**
Provided by Barneys Chef in Roc
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes thin about 1/4" thick.
- Melt butter or olive oil in deep dish fry pan.
- Mix all the spices together in a "disposable" container and keep to the side.
- Add the potatoes and sliced onions to the hot oil.
- Cover and let cook for about 5-7 minutes.
- Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
- Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.
Nutrition Facts : Calories 350.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 124.1, Carbohydrate 54.2, Fiber 8.1, Sugar 3.5, Protein 7.1
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