INDIAN-SPICED POTATOES ANNA
Transform potatoes into global fusion favorite with this recipe, which layers ordinary spuds with adventuresome Indian spices.
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat to oven to 450°F. Slice potatoes thinly to about 1/8-inch thickness using a mandolin or food processor. Pat the potato slices dry with a towel.
- In a small bowl, combine the salt, pepper and the garam masala. In another small bowl, have the melted butter ready with a pastry brush. Have all your ingredients ready near your stove top.
- Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat. Spoon 2 1/2 tablespoons of butter into the pan and swirl to coat. Lay a layer of potatoes, slightly overlapping to cover the bottom of the pan in circular, concentric pattern. Brush with butter over and season with a pinch of the salt/pepper/spice mixture. Repeat adding layers of potatoes, butter and spice mixture until you've used all the potatoes. On top of the last layer of potatoes, brush with butter one last time. By this time, the bottom layer should be busy crisping.
- Carefully cover the pan tightly with a lid or tin foil and bake for 20 minutes. Uncover and bake for another 20 minutes, until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the center. Remove from the oven. If necessary, use a spatula to loosen the edges and the bottom layer from the pan. If you want to serve the potatoes in the pan at the table, use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like a pizza). Or you can invert your potato cake onto a large plate and serve upside down!
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 2 g, TransFat 0 g
POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
POTATOES ANNA
This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
- In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
- Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
- Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
INDIAN POTATOES
Another Sunset Cookbook recipe using traditional Indian spices in addition to hot chili oil and nonfat sour cream to temper the spicy flavors a bit.
Provided by DailyInspiration
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry.
- Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.
POMMES ANNA WITH GRUYERE
Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.
Provided by Ann
Categories Side Dish Vegetables
Time 1h8m
Yield 4
Number Of Ingredients 7
Steps:
- Combine salt, pepper, and thyme in a bowl.
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
- Melt remaining 1 tablespoon butter in the skillet; remove from heat.
- Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
- Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
- Invert potatoes carefully onto a serving dish.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 488.9 mg, Sugar 1.6 g
INDIAN-SPICED BAKED POTATO CAKES-COOKING LIGHT
Very yummy spicy potato cakes. Perfect for grilled chicken, pork, fish, even steak! Feel free to play around with spices to your taste! Taken from the cooking light August 2007 issue.
Provided by goldensfurever
Categories Potato
Time 41m
Yield 2 potato cakes & 1 T. sour cream, 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat.
- Place spice mixture and salt in a mortar; crush seeds with a pestle and set aside.
- Gently squeeze potato to remove excess moisture.
- Combine potato, spice mixture, parsley, 2 tablespoons of oil, tumeric, and peppers in a large bowl, and whatever other spices you may add.
- Divide mixture evenly into 10 portions, about 1/3 cup. Place on baking sheet coated with cooking spray. Flatten to 1/2 inch thickness.
- Bake at 400°F for 16 minutes or until golden. Turn over; bake an additional 5 minutes.
- Serve with sour cream.
Nutrition Facts : Calories 102.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 183.3, Carbohydrate 15.2, Fiber 1.4, Sugar 0.7, Protein 1.7
More about "indian spiced potatoes anna recipes"
INDIAN SPICED POTATOES WITH HERBS AND SEEDS - DIALIVING.COM
From dialiving.com
POTATO ANNA - GUSTO WORLDWIDE MEDIA
From gustoworldwidemedia.com
500 - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
INDIAN SPICED POTATOES FROM OLD FOOD BY JILL DUPLEIX
From app.ckbk.com
INDIAN SPICED SWEET POTATO SKINS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
INDIAN SPICED POTATOES RECIPE - TEXTCOOK
From textcook.com
POTATOES ANNA WITH THE ONIONS - BRUNCH MADE EASY
From the-good-plate.com
INDIAN SPICED POTATOES RECIPE
From free-recipes.co.uk
INDIAN SPICED POTATOES RECIPE
From crecipe.com
INDIAN SPICED POTATOES (“BHAJI”) – RAODY RECIPES
From raodyrecipes.com
INDIAN SPICED POTATOES | METRO
INDIAN SPICED SMASHED POTATOES
From pinterest.com
INDIAN SPICED POTATOES.. (RECIPE IN COMMENTS) : INDIANFOOD
From reddit.com
MADHUR JAFFREY’S SPICED POTATOES SERVED WITH PRAWNS - ANNA …
From annamariej.wordpress.com
CHANA SAAG ALOO (INDIAN SPICED CHICKPEAS, SPINACH AND POTATOES)
From plantbasedfamilydownunder.com
INDIAN SPICED POTATOES - COMPLETERECIPES.COM
From completerecipes.com
INDIAN-SPICED POTATOES ANNA - GLUTEN FREE RECIPES
From fooddiez.com
POTATO CAKES WITH INDIAN SPICES - GORENJE INTERNATIONAL
From international.gorenje.com
SMASHED PAN-ROASTED INDIAN SPICED POTATOES - INSTRUCTABLES
From instructables.com
SPICY POTATO CURRY - SIMPLE SUMPTUOUS COOKING
From mrishtanna.com
INDIAN SPICED POTATOES | MY FOOD TROLLEY
From myfoodtrolley.com
ANNA POTATOES - SIMPLE FOOD AFFAIR
From simplefoodaffair.com
INDIAN-SPICED POTATOES ANNA | RECIPE | INDIAN FOOD RECIPES, …
From pinterest.com
INDIAN SPICED POTATOES - BIGOVEN.COM
From bigoven.com
INDIAN-SPICED POTATO SALAD WITH THE DARING COOKS - KITCHEN BUTTERFLY
From kitchenbutterfly.com
INDIAN 5 SPICED POTATOES - RECIPES - ABC RADIO
From abc.net.au
RECIPE INDIAN SPICED POTATOES - YOUTUBE
From youtube.com
INDIAN SPICED POTATOES - INDIAN RECIPES - FOODDIEZ.COM
From fooddiez.com
BEST RECIPE FOR POTATOES ANNA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
INDIAN SPICED POTATO SALAD – BLOOMING ANNA
From bloominganna.wordpress.com
CHRISTMAS INDIAN SPICED POTATOES - COOKEATSHARE
From cookeatshare.com
INDIAN SPICED POTATOES RECIPE - WEBETUTORIAL
From webetutorial.com
SAAG ALOO 'SHEPHERD'S' PIE RECIPE - BBC FOOD
From bbc.co.uk
INDIAN SPICED POTATO GRATIN BEST RECIPES
From recipesforweb.com
INDIAN-SPICED CHICKEN AND POTATO TRAY BAKE RECIPE
From telegraph.co.uk
EASY INDIAN POTATO RECIPES | INDIAN FOOD AND DRINK | THE GUARDIAN
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love