Spicy Sour Potatoes With Cumin Recipes

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CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

SPICY-SOUR POTATOES WITH CUMIN



Spicy-Sour Potatoes With Cumin image

Provided by Bryan Miller

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 3/4 pounds (about 4 large) new potatoes or Maine potatoes
4 tablespoons vegetable oil
Generous pinch of asafetida (available in Indian groceries), optional
1 teaspoon cumin seeds
1/4 teaspoon ajwain seeds (strong, thymelike seeds) or 1/4 teaspoon dried thyme
1 1-inch piece of fresh ginger, peeled and diced
1 tablespoon ground cumin
1 1/2 teaspoons ground amchoor (green-mango powder)
1/4 teaspoon cayenne, or to taste
1 tablespoon lemon juice
1 teaspoon salt or to taste
Freshly ground black pepper
2 tablespoons chopped fresh coriander, optional

Steps:

  • In a large pot of boiling water, cook the potatoes. Remove from water and set aside to cool. Cut them into half-inch cubes.
  • Heat the oil in a large nonstick fry pan over medium-high heat. Add the asafetida, then the cumin seeds and the ajwain.
  • Ten seconds later, add the ginger. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper. Stir thoroughly, and heat through. Add the coriander, mix again and serve.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams

SICHUAN HOT AND SOUR POTATO



Sichuan Hot and Sour Potato image

My husband had this dish on a recent trip to China and came home raving about how delicious it was. It is super spicy, tangy, simple, and oh-so tasty.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

⅔ pound waxy potatoes
1 tablespoon vegetable oil
2 teaspoons dried crushed red pepper flakes
1/2 teaspoon ground Sichuan pepper
1 clove garlic, minced
1 tablespoon black rice vinegar (such as Chinkiang)
1 tablespoon soy sauce
1 pinch flaked salt
1 teaspoon fresh cilantro leaves, or to taste

Steps:

  • Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
  • Drain potatoes and pat dry.
  • Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
  • Serve garnished with cilantro leaves.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 29.3 g, Fat 7.5 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 538.9 mg, Sugar 1.6 g

SAUTEED POTATOES WITH CUMIN AND WINE



Sauteed Potatoes With Cumin and Wine image

Provided by Marian Burros

Categories     easy, side dish

Time 40m

Yield 3 servings

Number Of Ingredients 6

3 small onions
1 1/2 pounds small new potatoes
3 tablespoons olive oil
6 tablespoons dry red wine or 4 tablespoons dry sherry and 2 tablespoons red wine vinegar
Freshly ground black pepper to taste
1 teaspoon ground cumin

Steps:

  • Chop onions coarsely.
  • Scrub potatoes but do not peel. Slice thinly. Heat oil in heavy skillet and cook potatoes and onions over medium heat, turning often to brown on both sides.
  • When potatoes are brown, reduce heat to simmer. Add wine, pepper and cumin. Cover and cook over very low heat, turning potatoes occasionally until they are tender, about 25 minutes.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams

SPICY POTATO SKINS



Spicy Potato Skins image

Make and share this Spicy Potato Skins recipe from Food.com.

Provided by merney

Categories     < 60 Mins

Time 55m

Yield 8 potato skins, 4 serving(s)

Number Of Ingredients 9

4 small russet potatoes
1 cup skim milk
2 tablespoons butter
1/2 cup cheddar cheese, shredded
4 scallions, chopped
1/2 tablespoon chipotle pepper, minced
1/4 cup sour cream
6 slices bacon, cooked and crumbled
1/4 cup jalapeno, pickled

Steps:

  • Preheat the oven to 400 degrees. Rub the potatoes with a little bit of olive oil and lightly salt the skins, Bake for 35 to 40 minutes, until tender.
  • Cut the potatoes in half, and when cool enough to handle, scoop out the warm flesh into a bowl. Add the milk, butter, cheese, and scallions and stir until smooth. Season with salt and pepper.
  • Preheat the broiler. Scoop the mashed potatoes into the hollowed-out halves. Top with a bit of cheese and place under the broiler until the tops are cripsy. 3 to 5 minutes.
  • Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish with a bit of crumbled bacon and jalepenos.

Nutrition Facts : Calories 457.9, Fat 29.1, SaturatedFat 13.8, Cholesterol 60.8, Sodium 468.7, Carbohydrate 35.8, Fiber 4.4, Sugar 2.1, Protein 14.2

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