Bengalipotatoes Recipes

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GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GREEK STYLE POTATOES



Greek Style Potatoes image

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Provided by Cathie

Categories     Side Dish     Potato Side Dish Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  • Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g

BOMBAY POTATOES



Bombay potatoes image

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Provided by Esther Clark

Categories     Side dish

Time 40m

Number Of Ingredients 13

1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped

Steps:

  • Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
  • Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
  • Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

BOULANGèRE POTATOES



Boulangère potatoes image

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h20m

Number Of Ingredients 5

2 onions, thinly sliced
few thyme sprigs
2 tbsp olive oil
1 ½kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
425ml vegetable stock

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
  • Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

BENGALI POTATOES



Bengali Potatoes image

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

750 g sweet potatoes (1 1/2lb, peeled and chopped)
4 tablespoons sunflower oil
2 teaspoons panch phoron
2 -4 garlic cloves (sliced)
1 onion (large sliced)
1 tablespoon coriander leaves (finely chopped)

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



Bengali Potatoes image

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

16 potatoes, red cooked peeled
1/2 cup oil
1 tablespoon mustard seeds
1 teaspoon dry mustard
2 tablespoons garlic, minced
3 tablespoons ginger, crushed
1 teaspoon turmeric
2 green chili peppers, small minced
1 teaspoon salt
1 teaspoon pepper

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

BUTTERY GARLIC POTATOES



Buttery Garlic Potatoes image

My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon minced garlic

Steps:

  • Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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