Fried Potatoes With Chilies Recipes

ITALIAN PAN-FRIED POTATOES

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.

FRIED POTATOES WITH CHILE SAUCE

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.

CHILI ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

FRIED POTATO WEDGES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Slice potatoes into 16 wedges.
• Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
• Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

FRIED POTATOES WITH CHILIES

Steps:

• Heat the oil in a large heavy frying pan.
• Add the potatoes and stir to coat.
• Pat them into a flat layer and cook over medium heat for 10 minutes.
• Stir in the onion and pat into a flat layer again.
• Continue cooking until the potatoes are brown on the bottom, about 5 minutes.
• Turn the potatoes, raise the heat to medium-high and cook until golden on the bottom about 5 minutes more.
• Salt Lightly and serve right away.

CHILI-TOPPED BAKED POTATOES

Steps:

• Put potatoes on microwaveable plate. Prick in several places with fork.
• Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
• Cut potatoes; top with chili, cheese and sour cream.

FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI

Steps:

• Make the sauce:
• Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
• Make the potatoes and assemble:
• While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
• Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
• Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
• Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
• Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
• Do Ahead
• Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
• Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

BAKED POTATOES WITH CHILI

Steps:

• Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.