MAAKOUDA BATATA: MOROCCAN POTATO CAKES
Steps:
- Gather the peeled potatoes.
- Place the potatoes in a large pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through.
- Drain the potatoes and plunge them into ice water to stop the cooking. Drain again, and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several hours or overnight.
- Gather the ingredients.
- Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
- Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
- Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
- Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
- Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp. Serve the maakouda warm.
Nutrition Facts : Calories 426 kcal, Carbohydrate 35 g, Cholesterol 72 mg, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, Sodium 748 mg, Sugar 2 g, Fat 30 g, ServingSize 15 potato cakes (serves 15), UnsaturatedFat 0 g
FRENCH FRIED POTATOES
These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.
Provided by Lorelei Rusco
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g
MOROCCAN SPICED POTATOES
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
- Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
- Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.
Nutrition Facts : Calories 285 g, Fat 8 g, Fiber 3 g, Protein 5 g, Sodium 549 g
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