Red Hot Chilli Pepper New Potatoes Recipes

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POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

CHILI WITH POTATOES



Chili with Potatoes image

Yes, you should put potatoes in chili! Try this chili with potatoes recipe for a chili that's thick, hearty, flavorful, and very easy to make.

Provided by Katie Moseman

Categories     Main     Main Course

Time 40m

Number Of Ingredients 10

15 ounces canned pinto beans in mild chili sauce
15 ounces canned kidney beans in mild chili sauce
15 ounces canned diced peeled tomatoes
1 tablespoon chili powder
1 teaspoon granulated sugar
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1 cup cooked ground beef crumbles
1 medium russet potato
1 red bell pepper

Steps:

  • Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
  • Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
  • Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 522 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

RED HOT CHILLI PEPPER NEW POTATOES



Red Hot Chilli Pepper New Potatoes image

Make and share this Red Hot Chilli Pepper New Potatoes recipe from Food.com.

Provided by Girl from India

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 4

20 ml olive oil
900 g small small red potatoes, rinsed and quartered
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper

Steps:

  • Heat the oil in a non-stick fry pan or skillet The oil should be very hot so that the first potato pc put in sizzles.
  • Now add all the potatoes and saute evenly till evenly browned Sprinkle with the red pepper and cover and simmer for around 10-12 mins.
  • The potatoes should be tender or you will have to cook some more.
  • Season and serve.

Nutrition Facts : Calories 211.8, Fat 4.5, SaturatedFat 0.7, Sodium 13.7, Carbohydrate 39.4, Fiber 5, Sugar 1.8, Protein 4.6

GRILLED POTATO WEDGES WITH HOT GARLIC, RED CHILI, PARMESAN AND PARSLEY



Grilled Potato Wedges with Hot Garlic, Red Chili, Parmesan and Parsley image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1/3 cup olive oil
3 garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
  • Heat grill to medium-high.
  • Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
  • Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.

POTATOES WITH CHILI BUTTER



Potatoes With Chili Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Put 1 pound new potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes. Melt 3 tablespoons butter in a saucepan with 1/2 teaspoon chili powder, and salt and pepper to taste. Drizzle over the potatoes.
  • Serves: 4; Calories: 165; Total Fat: 9 grams; Saturated Fat: 5.5 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 1 gram; Fiber: 2.5 grams; Cholesterol: 23 milligrams; Sodium: 174 milligrams

Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 5.5 grams, Cholesterol 23 milligrams, Sodium 174 milligrams, Carbohydrate 20 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams

SPICY BAKED NEW POTATOES



Spicy Baked New Potatoes image

These are so easy to make and so tasty. A little on the hot side, so be warned. NOTE: I used Mrs. Dash's Southwest Chipotle Seasoning Blend for this dish, however, the recipe could not be accepted that way. So the dried Chipotle powder in the recipe should be Mrs. Dash's Southwest Chipotle Seasoning Blend.

Provided by Nimz_

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

20 small new potatoes, cleaned and quartered
2 tablespoons enova oil or 2 tablespoons lite olive oil
2 -3 teaspoons dried chipotle powder (see my note above)
1/2 teaspoon kosher salt (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Boil quartered potatoes for 15 minutes.
  • Allow to cool slightly.
  • Place the potatoes in a large zip-lock bag.
  • Add the oil, Mrs. Dash Southwest Chipotle Seasoning Blend and kosher salt (if using).
  • Shake until all the potatoes are coated.
  • Place on a baking sheet and bake for 20-25 minutes or until tender and nicely browned.

Nutrition Facts : Calories 479.1, Fat 5.2, SaturatedFat 0.8, Sodium 42.8, Carbohydrate 99.5, Fiber 12.8, Sugar 4.5, Protein 11.6

RED-CHILI-BRAISED CHICKEN WITH POTATOES AND MUSHROOMS



Red-Chili-Braised Chicken With Potatoes And Mushrooms image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h45m

Yield Four servings

Number Of Ingredients 12

8 cloves garlic, unpeeled
4 medium dried ancho chilies (about 2 ounces), stemmed and seeded
8 medium dried guajillo chilies (about 2 ounces), stemmed and seeded
1 1/2 teaspoons dried oregano, preferably Mexican
1/8 teaspoon ground cumin, preferably ground fresh
2 2/3 cups chicken broth, homemade or low-sodium canned, plus more if needed 1 1/2 tablespoons vegetable or olive oil
1 2 1/2- to 3-pound chicken, quartered
1 medium white onion, peeled and cut across into1/8-inch-thick slices
1 pound red-skinned potatoes (about 8 small), quartered
2 cups thinly sliced shiitake mushrooms
1 teaspoon kosher salt, plus more to taste
1 1/2 tablespoons vegetable or olive oi

Steps:

  • Heat a griddle or heavy skillet over medium heat. Add the unpeeled garlic and roast until softened, shaking pan, about 15 minutes (garlic will blacken in spots). Cool and peel.
  • Meanwhile, heat another skillet. Open and flatten the chilies (they may break), and toast 2 at a time, pressing them against the hot surface until they crackle and emit wisps of smoke. Flip over and toast other sides. Place in a bowl of hot water. Weight with a plate to keep the chilies submerged, and soak for 30 minutes. Drain.
  • Place the garlic, chilies, oregano, cumin and 2/3 cup of chicken broth in a food processor or blender and process until smooth, scraping and stirring. Add more broth, if needed, to puree the chilies. Press through a medium-mesh sieve and set aside. (The dish can be made ahead up to here.)
  • Heat the oil in a large, wide pot over medium-high heat. Pat the chicken dry and place in the pot in a single uncrowded layer, in batches if necessary. Cook until browned, about 4 minutes per side. Remove from the pan and set aside.
  • Place all but 2 onion slices in the pot. Saute until browned, about 8 minutes. Add the chile puree and cook, stirring constantly, until thickened and much darker, about 5 minutes. Stir in the remaining 2 cups of broth. Simmer for 15 minutes, stirring occasionally.
  • Stir in the potatoes and mushrooms, cover and simmer over medium-low heat for 10 minutes. Push the chicken legs into the sauce, cover partly and cook 15 minutes. Push the remaining chicken into the sauce, cover partly and cook until done, about 30 minutes longer.
  • Transfer the chicken to a warm, deep serving platter. Season the sauce and vegetables with salt. Spoon the sauce over the chicken and arrange the vegetables around it. Shape the reserved onion slices into rings and scatter over the vegetables. Serve.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 10 grams, Sodium 868 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES



Roasted Chicken Thighs with Peppers & Potatoes image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

ROASTED POTATOES AND PEPPERS



Roasted Potatoes and Peppers image

This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 5

2 pounds small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1/2 cup creamy garlic salad dressing

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SAUTEED POTATOES WITH SWEET RED PEPPERS



Sauteed Potatoes With Sweet Red Peppers image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds russet, Idaho or Washington potatoes
1 large sweet red pepper
Salt and freshly ground pepper to taste
3 tablespoons vegetable or canola oil
1/2 cup white onions thinly sliced
1 tablespoon butter
2 tablespoons finely chopped parsley

Steps:

  • Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
  • Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
  • Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
  • Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
  • Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
  • Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 3 grams, TransFat 0 grams

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