YOGURT & SPICE CRUSTED ROAST POTATOES
A superhealthy side dish which goes especially well with Indian mains
Provided by Deena Kakaya
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
- Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST
Provided by Steven Raichlen
Categories Potato Side Vegetarian Yogurt High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For potatoes and stuffing:
- Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- For yogurt-spice paste:
- Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
- Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
ROASTED POTATOES
The trick to making good roasted potatoes is to not be in a rush baking them and giving them time to brown and crisp up. You can also cook these at the same time that you are cooking a roast or chicken in the oven, sometimes they may take longer than the roast but that's okay, you can finish browning them while you carve your roast and make the gravy.
Provided by Mainely Debbie
Categories Potato
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and wash potatoes and cut in half and dry, I use a tea towel for this or use paper towels.
- Spray a very large roasting pan that will fit the potatoes in one layer with Pam spray.
- Put the potatoes in the pan and mix the rest of the ingredients with the potatoes to make sure all the potatoes are coated.
- Bake in a 375 degree oven uncovered for approximately 1 hour or until browned turning at least twice while cooking making sure each time that the potatoes are coated with oil and seasonings.
Nutrition Facts : Calories 480.8, Fat 22, SaturatedFat 3.1, Sodium 23, Carbohydrate 65.7, Fiber 8.5, Sugar 3.5, Protein 7.8
CHEESE-STUFFED POTATOES/YOGURT-SPICE/SESAME SEED CRUST
If you want to study the art of meatless barbecue, India is the place to do it. So says Steve Raichlen in his Globe-Trotter Guide to BBQ.This nation of more than a billion people has more vegetarians than there are people in the USA. Over the centuries, Indian grill masters have evolved a higly sophisticated style of vegetarian barbecue - dishes bursting with flavor (not to mention dairy and grain proteins). Their grilling is so complex and satisfying, you'll never miss the meat! Tandoori "aloo" potato - turns up at grill parlors throughout northern India. The best Raichlen has ever tasted came from the landmark restaurant Moti Mahal in Delhi, the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds. What's not to like? If unable to find the yogurt for some reason, place regular yogurt in cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain & voilá! Bon Appetit Magazine, July 2009 edition. There are cooling times that vary - depending on when you serve these wonderful potatoes.:)
Provided by Manami
Categories Potato
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- POTATOES & STUFFING:.
- Position rack in center of oven and preheat to 400°F
- Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes.
- Transfer to platter and let stand until cool enough to handle. ( Can be made 1 day ahead; Cover and chill.)*.
- Cut potatoes horizontally in half.
- Using spoon, scoop out pulp, leaving 1/3-inch-thick shell.
- Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds.
- Season potato mixture generously with salt and pepper; divide among potato shells.(Can be made 6 hours ahead.)**
- Cover and chill.
- YOGURT-SPICE PASTE:.
- Combine first 6 ingredients in processor.
- Using on/off turns, blend until mixture is finely chopped.
- Add yogurt, oil, and lemon juice and process until smooth puree forms.
- Transfer to small bowl.
- Season to taste with salt and pepper.(Can be made 6 hours ahead.)***
- Cover and refrigerate.
- Remove top rack from grill.
- Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner).
- Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat).
- If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan.
- If using 3-burner gas grill, light burners on left and right, leaving center burner off.
- If using 2-burner gas grill, light burner on side opposite disposable pan.
- Return top rack to grill.
- Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate.
- Place half of yogurt-spice paste in shallow bowl and reserve.
- Spread remaining yogurt-spice paste over top of potato filling in each potato half.
- Sprinkle with half of sesame seeds.
- Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds.
- Place potatoes atop foil on grill rack above disposable pan.
- Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes.
- Transfer potatoes to platter and serve.
Nutrition Facts : Calories 357.3, Fat 19.6, SaturatedFat 7.4, Cholesterol 26.9, Sodium 529.9, Carbohydrate 37, Fiber 6.2, Sugar 1.8, Protein 11.1
ROASTED POTATOES
Make and share this Roasted Potatoes recipe from Food.com.
Provided by Carmen B.
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in large bowl.
- Combine remaining ingredients and combine well with potatoes.
- Bake,covered, in 375* oven for at least 1 hr.
- Uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges.
- (May be a little longer or shorter depending on your oven).
Nutrition Facts : Calories 226.3, Fat 7, SaturatedFat 1, Sodium 13.7, Carbohydrate 37.8, Fiber 4.8, Sugar 1.7, Protein 4.4
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