Cilantro Chili Potatoes Food

SOUTHWEST ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Grease a large baking sheet with one tablespoon olive oil.
• Place the potatoes in a large bowl. Add 1-2 tablespoons more olive oil, along with chili powder, paprika, cumin, cayenne and salt and pepper. Toss well to coat potatoes in oil and seasonings.
• Spread the potatoes in an even layer on prepared baking sheet. Bake for 30-40 minutes (depending on size of potato pieces), turning once halfway through cooking. Garnish with fresh cilantro before serving.

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

CHILI WITH POTATOES

Steps:

• Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
• Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
• Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

BLACK BEAN CHILI WITH CILANTRO

Steps:

• 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
• Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

CILANTRO-CHILI POTATOES

Steps:

• In a medium saucepan cook potatoes in water until tender.
• Drain and keep warm.
• Meanwhile, in another saucepan melt butter; add garlic, stirring for 2-3 minutes.
• Add potatoes, chili powder, cilantro, salt and pepper.
• Lightly brown and serve warm.

SPICED SWEET POTATO FRIES WITH CHILI-CILANTRO CREAM

Steps:

• Heat oven to 425 degrees. Toss the sweet potatoes and olive oil in a large bowl.
• Combine the salt, cumin, chili powder, paprika, pepper and cayenne in a small bowl. Add to the potatoes and toss to coat.
• Arrange the potatoes in one layer on a large baking sheet. Bake on the lowest rack of the oven until the undersides are browned, 12 to 15 minutes. Turn the potatoes with a spatula and bake for 10 more minutes.
• While the potatoes are cooking, make the sour cream sauce. Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in the cilantro.
• Remove the potatoes from the oven and cool for a few minutes. Serve with the sour cream.

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.