Time 30m Yield 4 Number Of Ingredients 7 Steps:
Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes. Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds. Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.
Time 1h5m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet. In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley. Drizzle potatoes with oil and sprinkle with spice mixture. Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.
Time 20m Yield 6 Number Of Ingredients 5 Steps:
Melt butter in a large skillet at a medium heat. Stir in the potatoes, garlic salt, Italian seasoning and paprika. Stir the potatoes around occasionally. The potatoes should cook for about 12 minutes or until potatoes are a red-brown color.
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.
Time 20m Yield 15 to 20 servings Number Of Ingredients 5 Steps:
Preheat the oven to 350˚ F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl. Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss.
Time 40m Yield 10 to 12 servings Number Of Ingredients 7 Steps:
Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside. In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely. Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they’re nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!
Time 45m Yield 4 servings Number Of Ingredients 0 Steps:
Preheat a rimmed baking sheet in a 450 degrees F oven. Cut 3 large russet potatoes into wedges and toss with salt and 2 tablespoons vegetable oil; arrange cut-side down on the hot baking sheet. Roast until golden brown on the bottom, 30 minutes, then flip and sprinkle with 1 sliced garlic clove and 1 teaspoon each ancho chile powder and dried oregano. Roast 15 more minutes. Serve with lemon wedges. Per Serving: Calories 191; Total Fat 7 grams; Saturated Fat 0.5 grams; Protein 4 grams; Total Carbohydrate 30 grams; Sugar: 1 gram; Fiber 2.5 grams; Cholesterol 0 milligrams; Sodium 165 milligrams
Time 1h10m Yield 1-4 serving(s) Number Of Ingredients 9 Steps:
Boil the potatoes for about 30 minutes, let cool. Cut into 1/2" cubes (or larger- I like to leave the skin on). Melt the butter in a heavy skillet, at least 12", cast iron if you have it. Add 1/4 of the potatoes, the spices, then the rest of the potatoes. Turn them periodically, and fry til golden brown. While the potatoes are frying, chop up the onion fairly small. When the potatoes are done, add the onions and fry 10 minutes more.
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.
Time 30m Yield 2 servings. Number Of Ingredients 3 Steps:
In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Peel and slice potatoes thin about 1/4" thick. Melt butter or olive oil in deep dish fry pan. Mix all the spices together in a “disposable” container and keep to the side. Add the potatoes and sliced onions to the hot oil. Cover and let cook for about 5-7 minutes. Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice. Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.
Time 50m Yield 4 sides, 4 serving(s) Number Of Ingredients 8 Steps:
Scrub potatoes; do not peel. Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges. Place potatoes in a pan and cover with water. Cover pan and bring to boil; cook for 10 minutes. While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl. When potatoes are cooked, drain and toss in the seasoning mix while still warm. At this point potatoes can be held up to 3 hours at room temperature before proceeding. Prepare baking sheet with nonstick vegetable spray. Arrange potatoes in a single layer. Bake at 400 degrees Fahrenheit for 20 minutes until golden brown. Serve immediately.
Time 2h5m Number Of Ingredients 5 Steps:
Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for 4 minutes. Pour the oil into a roasting tin and put in the oven to heat through for 5minutes. Drain the potatoes well in a colander and give a gentle shake to rough up the surfaces a bit - but not too much or they’ll break up. This rougher surface will give you crisper potatoes. Carefully tip the potatoes into the hot fat in the roasting tin, tossing with a big metal spoon to coat. Scatter with a light sprinkling of paprika and roast, without turning, for about 11⁄4 hours or until golden and crisp. Sprinkle the potatoes with Maldon sea salt flakes and freshly ground black pepper and serve immediately
Yield 10 Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain. Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.
Time 45m Yield 2-3 serving(s) Number Of Ingredients 6 Steps:
For the potatoes, preheat the oven to 220C/425F/Gas 7. Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well. Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well. Roast in the oven for 40-50 minutes until crisp and golden and cooked through. Once roasted, add the spices to the oil. Toss potatoes in the tempered spices and serve.
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.
