Cubed Crispy Potatoes With Chili And Garlic Recipes

GARLIC CHILI POTATOES RECIPE

Steps:

• Heat oil in a wok or pan on high heat. Add dried red chili, garlic and onions. Sauté for 2-3 minutes until the onions become transparent and start to lightly brown.
• Add bell peppers and saute for another minute.
• Add soy sauce, vinegar, red chili paste, salt and stir well. Add the boiled potatoes and sauté for 4-5 mins. Stir frequently and scrape off from the bottom of the pan.
• Mix the cornflour in the water until it forms a smooth texture. Add it in to the potatoes along with half of the green onions (add the white portion of the chopped onions here).
• Stir well until they combine and the cornflour is cooked for about 2 minutes. Turn off heat. Stir in the honey if using.
• Garnish with sesame seeds and green onions. Serve immediately.

CRISPY BREAKFAST POTATOES WITH CHILI GARLIC OIL AND HERBS.

Steps:

• 1. Preheat the oven to 450 degrees F. 2. On a large baking sheet, toss together the olive oil, potatoes, lemon zest, parmesan, and a small pinch each of salt and pepper. Lay the bacon flat, draped over the potatoes. Transfer to the oven and roast for 20 minutes, toss and continue roasting another 20-25 minutes, or until golden and the bacon crisp. If the bacon begins getting too crisp before the potatoes are done, remove the bacon from the oven. 3. Meanwhile, make the garlic chili oil. Heat a medium skillet over medium heat. Add the olive oil, garlic, chili flakes, and a pinch of salt. Cook, stirring occasionally until the garlic is fragrant, 8-10 minutes. Stir in the basil, cook 30 seconds more. Remove from the heat and set aside. 4. Remove the potatoes and bacon from the oven and transfer to a serving plate, draining off any excess grease. Arrange the eggs over the potatoes. Drizzle with garlic chili oil and finish with fresh dill and chives. Serve warm.

SPICY POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

CRISPY POTATO CUBES

Steps:

• In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. , Cover and bake at 450° for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf.

CUBED CRISPY POTATOES WITH CHILI AND GARLIC

Steps:

• In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft.
• Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
• Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
• When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
• Be careful not to burn the garlic.
• At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.

CRISPY GARLIC CHILI SMASHED POTATOES

Steps:

• 1. Preheat oven to 400F. Line a baking sheet with parchment paper. 2. Clean and cut your potatoes so they're uniform sizes. Add potatoes to salted water and bring to boil. Cook until potatoes are fork-tender, this takes about 20 minutes. 3. Drain potatoes and place in large mixing bowl. Add oil, garlic powder, chili powder and paprika. Stir to combine so they're all gently coated. Sprinkle generously with Kosher salt and fresh ground pepper. 4. Spread seasoned potatoes evenly on parchment paper. Next, use a fork to smash the potatoes. The tiny bits are okay as these will crisp up. Ensure potatoes are evenly spaced for air circulation in the oven. If the smashed potatoes overlap they will be less crispy. 5. Optional: Drizzle with extra oil and extra spices to your preference before going into the oven. 6. Bake for 35 to 45 minutes or until your desired level of golden brown. (Remember no need to flip them). 7. Serve Crispy Garlic Paprika Smashed Potatoes with Sriracha ketchup for little extra zing.

CRISPY POTATO CUBES

Steps:

• In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper.
• Add potatoes; seal bag and shake to coat.
• Pour butter into a 13x9x2-inch baking dish; stir in the garlic.
• Add potatoes and bay leaf.
• Cover and bake at 450* for 20 minutes.
• Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender.
• Discard bay leaf.

CRISPY CUBED ROASTIES WITH GARLIC & THYME

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
• Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.