Fried Potatoes With Chile Sauce Recipes

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COUNTRY FRIED POTATOES WITH HATCH CHILES



Country Fried Potatoes with Hatch Chiles image

Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.

Provided by Yoly

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 6

2 Hatch chile peppers
2 tablespoons vegetable oil
1 large russet potato
½ medium onion, sliced
1 pinch seasoned salt (such as LAWRY'S®), or to taste
freshly cracked black pepper to taste

Steps:

  • Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
  • Slice potato using a mandoline.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 41 g, Fat 14.2 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 131.4 mg, Sugar 5.5 g

FRIED POTATOES WITH CHILE SAUCE



Fried Potatoes With Chile Sauce image

From the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to bake/boil potatoes. Make sure your dry chiles are mild - this is very spicy if you use the hot kind (I know this from personal experience!) As Kittencal said in her review, the sauce benefits from a day's chilling and flavor-blending time. (Note: When I made it with the really hot chiles, I added some tomato paste and a bit of sugar to the mix, which turned out fine.)

Provided by pattikay in L.A.

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

4 baking potatoes (boiled or baked till tender)
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup red chili sauce (recipe included)
4 ounces grated asadero cheese (or monterey jack)
sour cream
green onion
cilantro
3 tablespoons vegetable oil
3 tablespoons fine textured dried breadcrumbs
2 garlic cloves, minced
1 1/2 teaspoons oregano
1/2 cup ground dried mild red chili peppers
5 cups water
2 tablespoons vinegar, preferably cider
1 1/2 teaspoons salt

Steps:

  • Chile sauce:.
  • in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
  • add the garlic, oregano and chile.
  • stir in the water slowly to avoid lumps and add the vinegar and salt.
  • bring the sauce to a boil, then reduce the heat to a simmer.
  • cook the sauce for 20-25 minutes.
  • set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
  • potatoes:.
  • heat the broiler.
  • peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
  • in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
  • stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
  • pour the chile sauce over the potatoes and scatter the cheese over the top.
  • place the potatoes under the broiler just long enough for the cheese to melt.
  • serve immediately, topped with sour cream, green onions or cilantro if you wish.

Nutrition Facts : Calories 307, Fat 19.4, SaturatedFat 5.3, Cholesterol 20, Sodium 766.8, Carbohydrate 26.6, Fiber 2.3, Sugar 2.6, Protein 7.3

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE



Smashed Potatoes With Thai-Style Chile and Herb Sauce image

This recipe is inspired by suea rong hai, or "crying tiger," a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile - including the seeds and ribs - to take the heat up a notch.

Provided by Lidey Heuck

Categories     dinner, vegetables, appetizer, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced Fresno or serrano chile, or 1/2 teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
1/4 cup roughly chopped fresh cilantro, plus whole leaves for serving
1/4 cup thinly sliced scallions, white and green parts

Steps:

  • Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
  • Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
  • Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
  • Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
  • Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

ITALIAN PAN-FRIED POTATOES



Italian Pan-Fried Potatoes image

Fried potatoes with onions and black olives.

Provided by cmhpt

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 8

4 russet potatoes, scrubbed
3 tablespoons olive oil, divided, or as needed
2 teaspoons salted butter, or to taste
1 medium onion, sliced
3 cloves garlic, minced
salt and ground black pepper to taste
½ cup pitted Kalamata olives, halved
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
  • Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
  • Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
  • Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 42.2 g, Cholesterol 5.4 mg, Fat 16.8 g, Fiber 5.4 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 343.2 mg, Sugar 2.9 g

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