CRISP AND SPICY FRIED RED POTATOES
I love everything with a little spicy kick so I make these with my mexican foods as a side. (even though I use cajun spice) You can add as much or as little as you prefer, I like mine spicy! : ) These are simple easy and quick but pack an amazing taste!!
Provided by Deneece Gursky
Categories Potatoes
Number Of Ingredients 4
Steps:
- 1. Boil potatos for a few minutes but not all the way through. Just long enough to soften them a tiny bit. Then drain well, careful not to bruise (they should not be really soft) Allow to cool off completely.
- 2. In a large bowl add potatoes and seasoning to taste. I add alot of garlic and cajun spice) and gently toss potatoes till completely covered. Add more seasoning if needed to cover all potatoes.
- 3. In a large skillet heat veg oil and add potatoes. Fry until cooked through and the outsides are browned and crispy.
- 4. Add a few pats of butter to top and gently toss potatoes. Fry a few minutes more.
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 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 RED ROASTED POTATOES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Put a sheet tray in oven to get hot.
- Toss the potatoes in a large bowl with the olive oil, garlic, red pepper flakes, salt, pepper and cumin. Spread potatoes out evenly on the hot half sheet tray. Roast until tender and nicely browned, about 35 minutes .Remove the potatoes from the oven and put them back into the bowl. Add the vinegar, parsley, cilantro, chives, salt and pepper, to taste. Toss well to combine ingredients evenly. Serve alongside roasted chicken, if desired.
SPICY RED POTATOES
We love these and I probably make them once a week, they're so easy. Easy on the Mrs. Dash - It'll light you up!!!
Provided by Adams Momma
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Slice potatoes into wedges and throw them into a large ziploc with the other ingredients and shake well.
- 2. Spread them out into a single layer on a baking sheet and bake at 400 for 20 minutes.
- 3. Turn potatoes and bake 15 more minutes. Enjoy!
Nutrition Facts : Calories 289.7, Fat 7.2, SaturatedFat 1, Sodium 1763.4, Carbohydrate 50.8, Fiber 5.4, Sugar 3.2, Protein 6
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
RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)
Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.
Provided by Queen Emily
Categories Potato
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.
Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9
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
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