Spicy Potatoes With Onions And Tomatoes Food

ALOO PHUJIA

Steps:

• Lightly brown onion in oil in a medium size skillet.
• Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
• Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

POTATOES WITH ONIONS, OLIVES AND TOMATOES

Steps:

• Place potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.
• Drain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.

ITALIAN POTATO RECIPE

Steps:

• Peel and cut potatoes into wedges.
• Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
• Thinly slice the onion. Set aside.
• Mince the garlic. Set aside.
• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack.
• Empty the can of whole peeled canned tomatoes in a large bowl.
• Add one cup of water to the can, swirl and empty contents in the bowl.
• Hand crush the tomatoes.
• Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
• Drain the water from the potatoes.
• Add the sliced onions and crushed tomatoes and combine.
• Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
• Arrange the potatoes and vegetables in a single layer, in the baking dish.
• Drizzle olive oil over the top.
• Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
• Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.
• OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

FRIED POTATOES WITH ONIONS AND TOMATOES

Steps:

• Peel potatoes and cut into wedges. Slowly fry in the hot oil in a nonstick pan, about 15 minutes, until golden brown. Meanwhile, peel the onions and cut into wedges. Rinse and halve the tomatoes.
• Add the onions to the potatoes in the pan after about 5 minutes and the tomatoes after 10 minutes. Rinse the thyme, shake dry, pluck off the leaves, and mix in. Season with salt and pepper and serve immediately.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

SPICED POTATOES AND SPINACH

Steps:

• In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
• Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.

ANNIE'S POTATO & TOMATO BAKE

Steps:

• Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
• Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
• Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

SPICY POTATOES WITH ONIONS AND TOMATOES

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.2. Heat the oil (and ghee, if using) in a large nonstick wok over medium-high heat and cook the onion, stirring frequently, until golden, 5 to 7 minutes. Add the green chili peppers and tomato and cook until most of the juices evaporate, 3 to 4 minutes.3. Add all the spices and salt. Cook, stirring, about 1 minute, then add the potatoes and cilantro and cook over high heat until heated through. Reduce the heat to medium-low and cook until the potatoes are well mixed with the onions and tomatoes, and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.