Garlic Chili Potatoes Recipes

CHILI GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400°F (207°C).
• Rinse and clean the baby potatoes thoroughly. Pat dry with paper towels. Cut horizontal slits in the potatoes, without fully cutting through. You may put each potato on the wooden spoon of a ladle and slice it to prevent cutting it through. Transfer all the potatoes into a big bowl.
• Separate the garlic into individual cloves, keep the skin intact. Combine the melted butter, chili powder, lemon juice and salt. Stir until combined. Add the butter mixture and garlic cloves to the baby potatoes. Toss to coat well.
• Transfer the potatoes to a sheet pan and spread out in a single layer. Brush the remaining butter mixture inside the slits of the potatoes.
• Roast the potatoes for 35 minutes. Remove from the oven and top the potatoes with the cheddar cheese. Roast for another 5 minutes, or until the cheese melts. Remove from the oven, garnish the potatoes with parsley and serve immediately.

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.

GARLIC POTATOES

Steps:

• Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
• Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

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.

GARLIC ROASTED POTATO WEDGES WITH JALAPENO CHILI

Steps:

• Heat oven to 400║F.
• Lightly spray 2 foil-lined baking sheets with no-stick cooking spray.
• In large bowl, combine potatoes, oil, and garlic; toss to coat.
• Arrange in even layer on baking sheets; season potatoes with salt and pepper.
• Bake 40 to 45 minutes or until tender and browned, turning potatoes and switching position of pans halfway.
• Meanwhile, in saucepan, combine chili, cheese and jalape±os; heat over medium-low heat 5 to 8 minutes or until cheese is melted, stirring occasionally.
• Stir in cilantro.
• To serve, spoon chili mixture into heatproof bowl; place on large serving platter.
• Surround chili with potato wedges; serve with sour cream and green onions, if desired.
• Serve immediately.
• Chili may be served as a sauce for dipping or spooned over potato wedges on individual plates.

DOWN AND DIRTY GARLIC CHILI

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

GARLIC CHILI POTATOES

Steps:

• Mix the mustard, garlic and chili powder in a large bowl. If it looks very thick, thin with white vinegar, a teaspoons at a time.
• Add the potatoes and toss to coat. Potatoes can be peeled or not, depending on your preference.
• Transfer to a shallow baking dish and bake at 400 degrees for 40-60 minutes. Stir once during baking.