Spicy Potato Stacks Food

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SPICY HASSELBACK POTATOES



Spicy Hasselback Potatoes image

These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!

Provided by Kookaburra

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 medium potatoes
4 -6 teaspoons butter or 4 -6 teaspoons margarine, melted
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon salt
1 pinch cayenne pepper

Steps:

  • The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
  • Anything between a moderate and high heat will be fine for these potatoes.
  • Grease a baking tin or tray.
  • Wash potatoes well but do not peel.
  • Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
  • Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
  • This stops you from cutting right through to the bottom of the potato.
  • Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
  • (Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
  • Place potatoes into the baking tin.
  • Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
  • Reserve some butter or margarine to baste during cooking.
  • Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
  • While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
  • After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
  • Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
  • (If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are done).

Nutrition Facts : Calories 201.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.1, Sodium 192.9, Carbohydrate 37.8, Fiber 5, Sugar 1.7, Protein 4.5

CRISPY POTATO STACKS



Crispy Potato Stacks image

Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 pound russet potatoes
1 pound sweet potatoes
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
  • Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
  • Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
  • Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

EASY SPICY ROASTED POTATOES



Easy Spicy Roasted Potatoes image

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

5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese

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

CHEESY POTATO GRATIN STACKS (MUFFIN TIN)



Cheesy Potato Gratin Stacks (Muffin Tin) image

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can't go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Provided by Nagi | RecipeTin Eats

Categories     Finger Food     Side

Time 1h

Number Of Ingredients 10

Oil spray
1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))
30g /2 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup heavy / thickened cream
1 tsp fresh thyme leaves ((or 3/4 tsp dried))
1/2 tsp salt
Black pepper
75g / 2.5 oz gruyere cheese (sliced into 12 squares to fit into muffin tin (or other melting cheese, Note 2))
3/4 cup gruyere cheese ((or other melting cheese), shredded)

Steps:

  • Preheat oven to 350°F/180°C (all oven types).
  • Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
  • Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
  • Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
  • Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
  • Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
  • Cheese slice: Top with cheese slice.
  • Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
  • Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
  • Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
  • Garnish with thyme: Sprinkle with remaining thyme.
  • Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
  • To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Nutrition Facts : ServingSize 81 g, Calories 169 kcal, Carbohydrate 16 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g

SPICY POTATOES



Spicy potatoes image

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

800g potato , peeled and cut into small cubes
2 tbsp olive oil
1 tsp mustard seed
1 tsp turmeric
2 tsp garam masala
140g frozen pea

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

CREAMY POTATO STACKS WITH GARLIC, THYME, AND PARMESAN



Creamy Potato Stacks with Garlic, Thyme, and Parmesan image

Creamy on the inside and crispy on the outside, these creamy potato stacks are simple to make, delicious to eat, and really can't be beat. It's my new favorite way to serve potatoes for the holidays!

Provided by Katya

Categories     Side

Time 45m

Number Of Ingredients 10

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1/2 tsp. nutmeg
2 lbs. medium russet potatoes (about 4-5), peeled and sliced 1/8 to 1/16 inch thick
1 tsp. salt
1/2 tsp. black pepper
freshly grated parmesan cheese
12 cup standard muffin pan
Mandoline slicer

Steps:

  • Preheat the oven to 375F. Spray 12 cup standard muffin pan with nonstick cooking spray.
  • In a small sauce pan, whisk together cream, thyme, garlic, and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
  • Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
  • Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese.
  • Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top.
  • Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter.
  • Serve immediately.

Nutrition Facts : Calories 164 calories, Sugar 1.8 g, Sodium 251.7 mg, Fat 11.5 g, SaturatedFat 7.3 g, TransFat 0.4 g, Carbohydrate 13.1 g, Fiber 1.9 g, Protein 3 g, Cholesterol 35.2 mg

HERBY POTATO STACKS



Herby Potato Stacks image

Stacks of herb covered potatos

Provided by gh0sty

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
  • First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
  • Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
  • Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
  • Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.

SPICY POTATO STACKS



Spicy Potato Stacks image

Provided by Susie Fishbein

Categories     Potato     Side     Passover     Kosher     Kosher for Passover     Paprika     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 potato stacks

Number Of Ingredients 12

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon cayenne pepper
2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
1/2 cup extra-virgin olive oil
Fine sea salt
Fresh rosemary sprigs

Steps:

  • Preheat oven to 400°F.
  • Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
  • In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
  • Place all the sliced potatoes into a large mixing bowl.
  • Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
  • Season with a sprinkle of salt.
  • Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

2010 Ina Garten, All Rights Reserved.

Provided by Ina Garten

Categories     herbs,potatoes,Roast,side

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 lb(s) baby Yukon Gold potatoes
⅓ cup olive oil
4 tsp kosher salt
2 tsp freshly ground black pepper
2 tbsp fresh rosemary, finely chopped (divided)

Steps:

  • Preheat oven to 425ºF.
  • Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
  • Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
  • Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
  • Sprinkle with remaining rosemary and serve.

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SMOKED SALMON POTATO STACKS - MACHEESMO
Add hash browns and cook for 3-4 minutes per side until the hash browns are nicely browned. You can store cooked hash browns in a 200 degree F. oven to keep them warm. 2) For the tomato salad, stir together tomatoes, red onion, capers, a drizzle of olive oil, and season with salt and pepper. 3) Poach eggs in a medium pot.
From macheesmo.com
Estimated Reading Time 4 mins


GARLIC AND SPICE SWEET POTATO STACKS - SPICE CHRONICLES
Grease a muffin pan and pre-heat the oven to 350 degrees. Peel and slice the sweet potatoes into slices about 1/4 cm in thickness. Toss well with the thyme, spice blend, minced garlic, ginger, salt and the lime juice. Coat with the coconut oil. Gather into stacks and fill into the muffin pans, ensuring that the top layer is complete with ...
From spicechronicles.com
Servings 12
Total Time 1 hr


RECIPE: SPICY CHILI POTATO STACK - RECIPELINK.COM
SPICY CHILI POTATO STACK 1 pound lean ground beef 1 (10 oz) can Rotel Diced Tomatoes and green chilies 2 Tbsp. chili powder Non stick cooking spray 1 (24 oz) bag frozen O'Brien potatoes Salt and pepper to taste 1 1/2 cups shredded Cheddar cheese, divided (6 oz) TO PREPARE THE MEAT MIXTURE: Cook ground beef in large skillet over medium high heat …
From recipelink.com
Category Main Dishes-Beef and Other Meats
Title Recipe
From Betsy at Recipelink.com, 03-15-2007


ROASTED SWEET POTATO, SPICY LENTIL CHILI & CASHEW CHEESE ...
roasted sweet potato, spicy lentil chili & cashew cheese. Yield: 2 sweet potato-chili stacks. Serving size (as meal): 1 stack . INGREDIENTS. 2 large sweet potatoes (about 12-ounces each), cut lengthwise into 5 to 6 slices each ; 1 tablespoon avocado oil or high-oleic sunflower oil; ¼ teaspoon sea salt; 1½ cups spicy lentil chili with california prunes (see recipe …
From jackienewgent.com
Estimated Reading Time 4 mins


SPICY POTATO STACKS RECIPES
Spicy Potato Stacks Recipes 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 …
From tfrecipes.com


SPICY MASHED POTATO RECIPE | STACK FOOD - YOUTUBE
Mashed Potato | Spicy Mashed Potato Recipe | How To Make Mashed Potato | Easy Home made Mashed Potato Recipe#mashedpotato #spicydish #mashedpotatorecipe #pot...
From youtube.com


SPICY MOROCCAN SWEET POTATO STACKS | RECIPE | VEGETARIAN ...
Oct 16, 2017 - Spicy Moroccan Sweet Potato Stacks. Try this festive delicious vegetarian side dish recipe by Panning The Globe.
From pinterest.com


MORE BEAUTIFUL FOOD – RECIPE INDEX - WHITEWATER COOKS
32. Rustic Cornemel-Crusted Tarts with Caramelized Onions,Fig Jam, Prosciutto and Goat Cheese. 26. Saigo Chicken Wings. 40. Sheri-s Swiss Chard Pesto. 34. Trudi-Fennel, Onion and Swiss Chard Gratin. 42.
From whitewatercooks.com


- BESTGARDENVEGETABLES
Get sweet potato stacks recipe from food network deselect all 2 to 3 sweet potatoes, skinny enough for slices to fit in a muffin tin 8 tablespoons unsalted butter, melted 1/4 cup dark brown sugar 1 teaspoon vanilla extract 1/2 teaspoon grou. They are spicy and crispy yet fluffy in the middle. If you buy from a link, we may earn a commission. Make these crispy …
From bestgardenvegetables.galeborg.com


POTATO STACKS WITH PEANUT AND CORIANDER SAUCE. | SIMPLY.FOOD
A vegetarian kitchen where East meets West through Food, Flavours and Travels .....
From simplysensationalfood.com


CRISPY LAYERED POTATO STACKS WITH SPICY HOMEMADE KETCHUP
Directions. Pre-heat oven to 300°F and line a loaf pan with parchment paper ensuring there is enough for a 4” - 5” overhang. In a large mixing bowl toss potatoes with duck fat, ghee or olive oil or one cup of 35% cream and one tablespoon kosher salt and pepper. Toss well to make sure every potato slice is coated.
From more.ctv.ca


ALL OF THE BEST SPICY SNACKS YOU CAN BUY RIGHT NOW - INSIDER
Ruffles Flamin' Hot Potato Chips have ridges filled with spicy flavors. You can buy 8.5-ounce bags of these chips. Ruffles. Whether you want to enjoy them straight out of the bag or add them to a sandwich, these Ruffles are another crunchy snack with a nice level of heat.
From insider.com


SPICY TUNA STACK | FOODTALK
Spicy Tuna Stack. 4 Stacks. 45 min. Jump to recipe. Yes, canned tuna tends to be boring but not in this recipe! This recipe is perfect for lunch but it’s also a great lighter dinner option. I got this recipe from my health coach and I modified it a little. It’s a great option for those that don’t like sushi but like tuna and it’s a ...
From foodtalkdaily.com


SPICY POTATO STACKS FOR PASSOVER | THESPEC.COM
While beef brisket, roast chicken and gefilte fish along with matzo - the unleavened bread of Passover - are Seder mainstays, side dishes are also pop...
From thespec.com


POTATO STACKS - GO VEGGIE®
Potato Stacks. Servings: 9. Back To Kitchen. Print Recipe. Share This. Recipe Directions Nutrition Information Ingredients. 2 large yukon gold potatoes, sliced thin. 2 large sweet potatoes, sliced thin. 2 small purple potatoes, sliced thin. 1/3 cup GO VEGGIE Chive & Garlic Vegan Cream Cheese Alternative . 2 tbsp unsweetened non dairy milk. 1 tbsp spicy brown …
From goveggiefoods.com


650 POTATOES IDEAS IN 2022 | COOKING, FOOD, POTATO DISHES
Jan 15, 2022 - Explore Inez Mcginnis's board "Potatoes" on Pinterest. See more ideas about cooking, food, potato dishes.
From pinterest.ca


CRISPY LAYERED POTATO STACKS WITH SPICY HOMEMADE KETCHUP ...
Nov 22, 2021 - Overnight baked and fried crispy potato stacks with grated parmesan and spicy ketchup.
From pinterest.ca


SPICY POTATO STACKS | KEEPRECIPES: YOUR UNIVERSAL …
SPICY POTATO STACKS. See original recipe at : jewishcincinnati.org. kept by Karin_Bookatz_Lewis recipe by jewishcincinnati.org. Notes: Makes: 8 stacks Preparation time: 15 minutes Total time: 45 minutes. Categories: Passover; Potato; print. Ingredients: Use potatoes similar in diameter so they stack nicely. 1 teaspoon garlic powder 1 teaspoon onion powder 1 …
From keeprecipes.com


THE GARDENER'S COTTAGE: SPICY POTATO STACKS | POTATO ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


SWEET POTATO STACKS WITH SPICY LIME HONEY VINAGARETTE # ...
Sweet Potato Stacks with Spicy Lime Honey Vinagarette #CutcoFallHarvest. Oct 3, 2014 · 12 Comments. 36 shares. Facebook; Twitter; Pinterest 36; Email; The weather we have been having here in Bucks County, Pennsylvania so far this Fall has been absolutely gorgeous! So nice that I haven’t even feelt the need to start up my usual soup making frenzy once the …
From soufflebombay.com


FOOD AND DRINK MINI POTATO STACK - ALL INFORMATION ABOUT ...
Sweet Potato Stacks - Southern Living best www.southernliving.com. Rosemary and sweet potatoes are a favorite fall flavor combination just like apples and cinnamon. For a grown-up version of the traditional sweet potato casserole, try these easy and delicious rosemary flavored sweet potato stacks.Served alongside the turkey and classic holiday side dishes, these …
From therecipes.info


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