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 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
BENGALI POTATOES
From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.
Provided by ImPat
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil sweet potatoes until soft.
- Heat a wok, add the oil and stir fry the panch phoran for 1 minute and then add the garlic and stir fry for another minute.
- Now add the onion and stir fry for 5 minutes.
- Add the sweet potatoes and coriander and stir fry until all the ingredients are well blended and heated through.
- Season with salt if desired and serve immediately.
BENGALI POTATOES
Make and share this Bengali Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- add oil to hot pan
- add spices stirring after each addition
- add ginger
- stir
- add garlic.
- stir
- add chilies stir
- add potatoes fry gently so they dont fall apart should be round balls.
- cook until golden color about 10 minutes.
Nutrition Facts : Calories 939.1, Fat 29.1, SaturatedFat 3.9, Sodium 636.4, Carbohydrate 156.5, Fiber 20.2, Sugar 8.1, Protein 18.9
MIXED PUMPKIN, SQUASH AND EGGPLANT WITH BENGALI 5-SPICES
Number Of Ingredients 9
Steps:
- 1. Prepare the 5-spices powder. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers until golden, 30 seconds. Add the 5-spice powder they should sizzle upon contact with the hot oil. Quickly add the curry leaves and vegetables and cook until golden, about 7 minutes.2. Add the paprika, salt, and sugar, reduce the heat to medium-low, cover the pan and cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. (If all the juices evaporate before the vegetables are done, add 1/4 cup water and finish cooking them.) Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BENGALI HOT POTATOES WITH DRY-ROASTED SPICES
Number Of Ingredients 10
Steps:
- 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the kalonji seeds in a small skillet and dry-roast them, stirring and shaking the pan over medium heat until they are fragrant, about 1 minute. Transfer to a bowl and reserve for garnish. Similarly, dry-roast the red and green chili peppers and the poppy and fenugreek seeds until fragrant, about 2 minutes. Let cool and grind them in a spice or coffee grinder until fine.3. Heat both the oils in a large nonstick wok or skillet over medium-high heat and cook the potatoes until golden, 5 to 7 minutes. Add the ground spices, sugar, and salt, and cook, stirring and turning carefully, about 10 minutes. Transfer to a serving dish, sprinkle the roasted kalonji seeds 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.
Nutrition Facts : Nutritional Facts Serves
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