STIR-FRIED POTATOES
Steps:
- Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.
- Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.
- Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)
- Let them fry for a minute until they turn golden brown.
- Add the potato cubes, turmeric, salt & asafoetida (hing). Mix everything well together.
- Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.
- Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)
- Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)
- Mix well & fry for a final 2 minutes.
- Serve with plain rice or bread or you can eat as is!
HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
SICHUAN STIR-FRIED POTATOES
Sichuan stir-fried potatoes -- a much-loved recipe in China that may not be as well known in the US but you'll be surprised how easy to make and good it is!
Provided by Judy
Categories Vegetables
Time 1h
Number Of Ingredients 14
Steps:
- Peel and julienne the potatoes. Soak them in fresh, cold water a couple times (until you can soak them and the water is somewhat clear). Drain and set aside, but don't let them sit longer than 20 minutes, as they'll turn brown.
- Heat oil in a wok over medium heat, and add the Sichuan peppercorns (make sure they don't burn). When the peppercorns are fragrant, turn off the heat and scoop all the peppercorns out, leaving the oil in the wok. Discard the used peppercorns.
- Over medium heat, add the ginger, garlic and chilies to the oil. Cook for a minute, and add the potatoes and julienned peppers. Turn the heat up to high and stir-fry for 30 seconds. Add the soy sauce, sugar, vinegar, sesame oil, chicken stock (or water), and salt. Stir-fry everything for a minute and cover for 45 seconds. Uncover, stir in the scallions, and serve!
Nutrition Facts : Calories 325 kcal, Carbohydrate 44 g, Protein 6 g, Fat 16 g, SaturatedFat 1 g, Sodium 214 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
VEGGIE STIR-FRY WITH POTATOES
For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
Provided by SweetShuga
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
- Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
- Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g
CHINESE STIR-FRIED POTATOES
These addicting stir-fried potatoes are a great accompaniment to a variety of entrees (not just Asian style either!)
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the potatoes, brown sugar, soy sauce, flour, and 1 tablespoon of the peanut oil in a large bowl. Stir to coat the potatoes in the mixture. Cover the bowl and place in the refrigerator for 1 hour. Heat the remaining peanut oil in a wok over high heat. Add the potato mixture and cook, stirring constantly, for 3 minutes. Add the chicken stock, sugar, and salt to the wok. Mix gently then reduce the heat to medium low, cover the wok, and let the potatoes cook until they are tender. Serve hot.
Nutrition Facts :
CHINESE STIR-FRIED POTATOES
You may not see potatoes on the menu in a Chinese restaurant but innovative Chinese home cooks know how to make use of available ingredients. This is different and tasty! Recipe is from the Chicago Trib 'you're the cook' article.
Provided by Hey Jude
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cover potatoes with water and salt in a medium saucepan; heat to a boil; cook 1 minute; drain.
- Transfer to a bowl filled with cold water and ice; cool completely, drain on paper towel; pat dry.
- Heat a wok over high heat; add vegetable oil.
- Stir-fry potatoes in oil until tender, about 4 minutes; add mushrooms, green onion, ginger, wine, oyster sauce, soy sauce and sugar.
- Cook, stirring, until all liquid is absorbed, about 3 minutes.
Nutrition Facts : Calories 136.7, Fat 3.7, SaturatedFat 0.5, Sodium 488.4, Carbohydrate 23.5, Fiber 3.4, Sugar 3.5, Protein 3.4
POTATO AND STEAK STIR-FRY
Use our Potato and Steak Stir-Fry recipe to make a dinner the family will love! This Healthy Living steak stir-fry recipe is easy to make and tasty to eat.
Provided by My Food and Family
Categories Special Diets
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in wok or large skillet on medium-high heat. Add meat; stir-fry 2 min. or until evenly browned. Remove from wok; set aside.
- Add potatoes, carrots and water to wok; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally.
- Add mushrooms, onions, dressing and meat; stir-fry on medium-high heat 5 min. or until heated through.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g
STIR-FRIED PARSLEY POTATOES RECIPE
How about giving your love for potatoes a delicious twist of flavours with parsley! Stir-fried Parsley Potatoes is an easy-to-make dish and is prepared with ingredients, which are easily available in your home. You can cook this delicious appetizer recipe for breakfast, special brunch and for evening snacks as well. With an amazing taste of parsley and butter, baby potatoes look even more fabulous and delicious. This Continental recipe can be made for occasions like kitty parties, game nights, and pot lucks. The baby potatoes are stir-fried with garlic and parsley which makes them even more mouth-watering. One cannot resist from aroma of this appetizer recipe. Try serving this easy recipe as an evening snack!
Provided by TNN
Categories Appetizers
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- To start with this dish, wash baby potatoes in running water and make sure no extra particles are there on its skin. Then, put a pressure cooker on high flame and add these baby potatoes in the cooker along with necessary water in it. Close the lid and let the potatoes boil for about 2-3 whistles. Switch off the burner when done, and let the steam release on its own. Then, drain the extra water and take out the baby potatoes in a plate or a large bowl. Let them cool and then cut each potato into two halves. Dont peel the skin.
- Next, take a non-stick pan and put in on medium flame. Add butter in the pan and let it melt. Once melted, add the finely chopped garlic and saute until the raw smell goes and they are brown in colour. Next, add the halved potatoes in the pan along with salt, and mix them well. Stir fry these potatoes for about 5 minutes in the pan and stir continuously, so as to avoid sticking to the bottom.
- Finally, add the chopped parsley over the stir-fried potatoes and toss well. Cook for about a minute of two and turn off the flame. Season with black pepper powder and garnish with dish with chopped coriander leaves and serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 197 cal
HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
POTATO STIR FRY
Steps:
- Peel the potatoes and cut into cubes. , Chop the onions, garlic and green chillies into small pieces. , Add these to the potatoes. , Combine and mix well in a bowl. , Grill for 5 mins. , Now add the oil, salt and chilli powder. , Mix well and grill for another 5 mins. ,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
ASIAN-STYLE VEGAN STIR-FRY POTATOES
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- 1Mix all the ingredients for the marinade in a large bowl and add the potato slices. Cover and leave in the fridge for an hour to infuse the flavours. 2Heat a splash of oil in a wok or frying pan, stir fry the red pepper for a couple of minutes before adding the marinated potatoes and stir frying for another few minutes. 3Add the stock and any remaining marinade, cover and cook for around 10 minutes or until the potatoes are tender. The sauce will have reduced to a glaze, so be careful not to let it burn. Add a little stock/water during cooking if it reduces too quickly. 4In the last couple of minutes throw in the Chinese leaf or pak choi, stir gently and serve.
STIR-FRY GARLIC POTATOES
Key Points: For the best buy, choose potatoes that are firm and without green spots. To prepare potatoes, rinse well and scrub skins to remove dirt. To keep fresh, store potatoes away from onions in a cool, dry place for up to 2 weeks. Potatoes contain potassium, which is good for a healthy heart. Download English
Provided by Kristyny Bopp
Yield 5 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350˚F. Put peaches in a small baking dish. Drizzle with lemon juice and vegetable oil. Bake for 45 minutes to 1 hour, until soft. Remove from oven. Combine brown sugar, raspberries, and cinnamon in a medium size frying pan. Cook ingredients over medium heat for 5 minutes. Remove from heat and stir in yogurt. Top peaches with berry mix. Serve warm. Refrigerate leftovers.
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- Fill a medium-size bowl with cold water. Peel the potatoes and give them a quick rinse under running water. Shred them with a mandoline or a julienne peeler along the length of the potato. You want the shreds to be like long, thin matchsticks. Submerge them immediately in the bowl of water to rinse off excess surface starch. Usually 30 minutes is a good amount of time to soak them, but I have been known to soak them overnight in the refrigerator.
- Cut the bell pepper in half lengthwise and discard the stem, seeds, and ribs. Thinly cut the pepper halves lengthwise into matchstick-like shreds. Ideally they should be the same thickness as the potato shreds.
- Lay out a clean cotton kitchen towel or several layers of paper towels on the counter, for drying the potatoes. Drain the potatoes in a colander and give them a quick rinse under cold running water. Give the colander a few shakes to rid the shreds of excess water. Spread the shreds out on the towel and pat them completely dry.
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