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Spicy Fried Potatoes Recipe

Southwestern No Comments »

Spicy Fried Potatoes Recipe

Spicy Fried Potatoes Recipe 1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and
chopped or pinch of chili powder
1 to 2 teaspoons paprika

Put as many potatoes in a wide saucepan as will fit tightly in a single layer.
Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices.

Heat the oil in a skillet.
Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan along with the chopped, dried chile pepper, if using.
When the garlic browns, discard the garlic and chile pepper.

Add potato slices over medium-high heat.
When they start to color around the edges, sprinkle with the paprika and chili powder, if using, and turn in the pan for a couple of minutes more.

Cold Bean Salad - recipe

Appetizers No Comments »
Cold Bean Salad - recipe1 c Cooked pinto beans

1 c Cooked navy beans

1 c Cooked red kidney beans

1 ea Celery stalk, diced

1 ea Green bell pepper, diced

2 ea Garlic cloves, diced

1/2 c Oil

3 tb Tamari

2 tb Apple cider vinegar

1 tb Light molasses

3 tb Nutritional yeast

1/2 ts Salt

1/2 ts Garlic powder

1/4 ts Paprika

1/4 ts Oregano

1/4 ts Basil

1/8 ts Red pepper

Combine beans & diced vegetables in a large bowl.
Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture.
Blend more seasoned liquid if desired.
Chill for 2 hours.
Season to taste.

Tamatar Bhat (Tomato Pilaf) - Recipe

Rice No Comments »
3 tb Light Vegetable Oil1/2 c Finely Chopped Onion

2 ts Ground Coriander

1 lb Red Ripe Tomatoes, Pureed

With Skin — –or– 2 c Canned Tomatoes — pureed

1/2 c Water

1 1/2 ts Coarse Salt

1 ts Black Pepper

5 c Cooked Rice — * see note

1 To 1-1/2 Cup Water

3 tb Sweet Butter

Fried Potatoes (See Below) Or– Grated Or Sliced Daikon Radish For Garnish — (optional) * preferably day-old basmati rice.
Heat the oil in a large skillet over medium-high heat.
Add the

onion and cook, stirring until light brown (about 7 minutes)/ Add the coriander and let sizzle for 25 to 30 seconds.
Add the tomatoes and the 1/2 cup water, mix well, and cook over low heat, covered, for 15 minutes or until reduced to pulpy sauce.
Add salt, pepper, rice, and water.
Gently mix to fold the rice

into the sauce.
Add butter and fold to coat the rice evenly.
Cover tightly and steam the rice over low heat for 15 to 20 minutes, or until the sauce is absorbed into the rice.
If you are garnishing the pilaf with fried potatoes, you can begin making them now while the rice is cooking.
Turn off the heat, fluff the rice, and serve surrounded with fried potatoes or grated or sliced daikon radish if desired.
Fried potatoes: 4 tablespoons light vegetable oil

1 pound potatoes, diced into 1/4-inch pieces with skin

Note: I finally added some ghee to brown the potatoes, the vegetable oil just didn’t do it alone.
Heat the oil in a large frying pan over medium heat until it is very hot.
Add the potatoes and cook, turning and tossing, until they are browned and cooked (20-25 minutes).
Remove with a slotted spoon and drain on paper towels.
Note: I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf.
It was very good the first day and exceptional the second day Recipe By : Pat Gold

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