CHILI MASHED POTATOES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
- While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
- When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.
CHILI-ROASTED SWEET POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.
CHIVE SMASHED POTATOES
No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
HONEY CHILI POTATOES
Honey Chili Potatoes Chinese Recipe Make at home with Sandhira Khana Khazana recipes. http://recipes.sandhira.com/honey-chili-potatoes.html
Provided by Sandhi R.
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut the potatoes in finger shape wedges.
- Take a bowl add corn flour, salt, few drop water and make a smooth batter. Keep aside for few minutes.
- Heat oil in a pan. Dip the potatoes in to the batter and fry till the turns in to golden. Drain fried potatoes on absorbent paper.
- In the same fry pan put 2-3 tablespoon oil. Add onion, ginger-garlic paste and saute till the onion become soft. Then add soya sauce, vinegar, red chili powder, chili sauce, tomato sauce and honey. Mix well. Cook for a minute.
- Add fried potatoes in mixture and cook over the lower flame. Remove from heat.
- Sprinkle with red chili flakes and garnish with sesame seed and green onion serve hot.
Nutrition Facts : Calories 190.9, Fat 0.6, SaturatedFat 0.1, Sodium 245.7, Carbohydrate 43.4, Fiber 5.4, Sugar 8.5, Protein 4.9
KATHY CASEY'S SASSY RED CHILI & CHIVE ROASTED POTATOES
These are not you typical 'Jo Jo's'! These roasted potatoes are made with big wedges of Russet potatoes and given some Spanish pizazz with chili powder & coriander.
Provided by Annacia
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F
- Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
- In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
- In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well.
- Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.
- Bake in the preheated oven for about 25 minutes or until lightly browned.
Nutrition Facts : Calories 292.1, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.1, Sodium 926.6, Carbohydrate 49.9, Fiber 7, Sugar 2.5, Protein 6.1
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