Sesame Seed Yogurt Baked Potatoes Recipes

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ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS



Roasted Sweet Potatoes With Yogurt And Sesame Seeds image

You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.

Provided by Tamar Adler

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 Japanese sweet potatoes (or regular ones if you can't find the Japanese kind)
1/4 cup olive oil, plus more for drizzling
Kosher salt
1 cup full-fat Greek yogurt
3 tablespoons lemon juice
2 tablespoons toasted sesame seeds
1/4 cup red onion, medium dice
1/4 teaspoon finely minced garlic
1 1/2 tablespoons Thai fish sauce
1 tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
1/4 cup coarsely chopped parsley
Maldon sea salt

Steps:

  • Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
  • Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
  • Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
  • Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams

CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST



Cheese-Stuffed Potatoes with Yogurt-Spice Paste and Sesame Seed Crust image

Provided by Steven Raichlen

Categories     Potato     Side     Vegetarian     Yogurt     High Fiber     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

Potatoes and stuffing:
3 large unpeeled russet potatoes (each about 16 ounces), scrubbed
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)
2 tablespoons (1/4 stick) butter, melted
2 tablespoons chopped fresh cilantro
1 green onion, finely chopped
1 serrano chile, seeded, minced
1 tablespoon sesame seeds
Coarse kosher salt
Yogurt-spice paste
2 garlic cloves, coarsely chopped
2 teaspoons chopped peeled fresh ginger
2 teaspoons sweet or hot paprika
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup plain whole-milk Greek-style yogurt*
4 teaspoons vegetable oil
2 teaspoons fresh lemon juice
1/2 cup sesame seeds (about 2.6 ounces)
Special Equipment
disposable 11 3/4 x 8 1/2 x 1 1/4-inch aluminum baking pan (for drips)

Steps:

  • For potatoes and stuffing:
  • Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • For yogurt-spice paste:
  • Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
  • Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
  • Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
  • Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
  • A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

POTATOES WITH SESAME SEEDS



Potatoes with Sesame Seeds image

Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure they're completely cool before you start. This recipe is courtesy of Madhur Jaffrey.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 3h15m

Number Of Ingredients 8

2 pounds russet or Yukon Gold potatoes (about 3)
6 tablespoons vegetable oil
2 teaspoons whole cumin seeds
2 teaspoons black mustard seeds
2 tablespoons sesame seeds
Kosher salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice

Steps:

  • Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
  • Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
  • Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.

BAKED POTATOES WITH YOGURT CHEESE



Baked Potatoes with Yogurt Cheese image

Baked potatoes get a lift when topped with this tangy yogurt cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 2

4 medium russet potatoes
Easy Yogurt Cheese

Steps:

  • Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
  • Split potatoes open with a fork; serve with a yogurt cheese.

Nutrition Facts : Calories 199 g, Fat 1 g, Fiber 4 g, Protein 7 g

SPICY SESAME POTATOES (TIL ALOO)



Spicy Sesame Potatoes (Til Aloo) image

Healthy and tasty vegetarian dish. Garnish with additional sesame seeds before serving.

Provided by Chef Accountant's Collection

Categories     Side Dish     Potato Side Dish Recipes

Time 1h31m

Yield 6

Number Of Ingredients 10

4 large potatoes
6 cloves garlic, crushed, or more to taste
1 teaspoon black pepper
4 dried basil leaves, or more to taste
½ teaspoon cumin seeds (jeera)
2 tablespoons vegetable oil
1 dried red chile pepper
¼ cup lemon juice
1 tablespoon bottled orange sauce, or to taste
2 teaspoons sesame seeds

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until easily pierced with a knife, 30 to 35 minutes. Drain and cool until easily handled, about 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Peel and dice potatoes into 1-inch cubes. Spread on baking sheet.
  • Bake in the preheated oven until lightly golden, 15 to 20 minutes.
  • Grind garlic, black pepper, basil leaves, and cumin seeds into a paste with a mortar and pestle.
  • Heat oil in a large saucepan over medium heat. Add garlic paste and red chile pepper; cook and stir until garlic begins to brown, 1 to 2 minutes. Stir in potatoes and lemon juice. Cover and cook until flavors combine, about 5 minutes. Stir in orange sauce and sesame seeds.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 46.7 g, Fat 5.6 g, Fiber 6 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 39.7 mg, Sugar 3 g

BAKED SESAME POTATOES



Baked Sesame Potatoes image

Make and share this Baked Sesame Potatoes recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

4 potatoes, unpeeled
1 tablespoon sesame oil
black pepper, coarsley ground to taste
salt, to taste

Steps:

  • Scrub potatoes and cut in half.
  • Rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt.
  • Bake on a baking sheet until tender, turning partway through (about 45 minutes).

Nutrition Facts : Calories 194.1, Fat 3.6, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

POTATOES IN YOGURT



Potatoes in Yogurt image

These yummy potatoes go very well with hot rotis, nan, steamed rice, or garlic bread. You might need to adjust the amount of chilli powder and chillies to suit your taste, because it is a moderately spicy dish.

Provided by Anu_N

Categories     Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb potato, cubed
1 1/2 cups plain yogurt (or curd)
2 green chilies
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon turmeric powder
2 teaspoons salt
1 teaspoon ginger, minced
2 tablespoons vegetable oil (or ghee)
1 1/2 cups water
coriander, chopped (to garnish)

Steps:

  • Place a skillet on medium heat and heat the oil/ghee in it.
  • When heated, add the minced ginger, and then the chopped onion.
  • Saute for a minute.
  • Add the potato cubes and fry for a while.
  • Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
  • Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
  • Fry for 2-3 minutes.
  • Add the yogurt/curds to the potato mix, and then add the water.
  • Mix well and bring it to a boil.
  • Remove from the flame and garnish with the corriander.
  • Serve hot.

SESAME SEED YOGURT BAKED POTATOES



SESAME SEED YOGURT BAKED POTATOES image

Categories     Potato

Yield 6 servings

Number Of Ingredients 20

POT AND STUFFING
3 large unpeeled russet potatoes (scrubbed)
1 cup packed coarsely grated Mont Jack chz (4 oz)
2 TBS (1/4 stick) butter melted
2 TBS chopped fresh cilantro
1 green onoin finely chopped
1 serrano chile seeded/minced
1 TBS sesame seeds
coarse kosher salt
YOGURT SPICE PASTE
2 coarse chopped garlic cloves
2 tsp chopped peeled fresh ginger
2 tsp sweet/hot paprika
1 tsp salt
1 tsp ground coriander
1/2 tsp cumin
1/2 cup greek style yogurt
4 tsp veg oil
2 tsp lemon juice
1/2 cup sesame seeds

Steps:

  • POT/Stuffing: preheat to 400F and back pot until tender (75 min). Cool/chill. Cut horiz. Scoop out middle. Mash pulp and mix in cheese, butter, cilantro, onion, chile, ses. seeds. season with S&P generously and divide among shells. Chill. YOG/SPICE PASTE: combine first 5 ingred in food processor and blend. Add yogurt, oil, lemon j and process to smooth puree. Season with S&P in small bowl. All above can be made 6 hours ahead. Grill: add pan with water in middle of coals. Med heat. Foil on grill and brush with oil. Put half yog past in bowl and reserve. Spread remaining of top of filled potatoes and sprinkle with half ses seeds. dip pots in reserve and coat with ses seeds. Grill until heated through and bubbling

YOGURT CHEESE DIP



Yogurt Cheese Dip image

It's good for you and tastes great This is addictive. I served it at a party and the two gals setting on each side of it couldn't stop eating it.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 8

3 cups plain Greek yogurt
1 teaspoon sesame seeds, toasted
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon olive oil
1 teaspoon grated lemon zest
Baked pita chips

Steps:

  • Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., Remove yogurt from cheesecloth and discard liquid from bowl. Combine sesame seeds, salt, cayenne and cumin. Spread yogurt on a serving plate. Drizzle with oil. Sprinkle with sesame seed mixture and lemon zest. Serve with pita chips.

Nutrition Facts : Calories 50 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

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