ROASTED ARTICHOKES AND POTATOES
Upgrade your regular roasted spuds into an elegant side dish with jars of tangy artichokes.
Provided by Liz Mervosh
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss together potatoes, oil, salt, and paprika on a large baking sheet until potatoes are fully coated; arrange potatoes to face cut side down. Arrange artichokes around potatoes. Roast in preheated oven until potatoes are browned on bottoms and tender, about 35 minutes. Remove from oven. Stir in parsley.
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
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