Torn Potatoes Of Many Colors With Chile Lime Butter Recipes
POTATOES WITH CHILI BUTTER
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
TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER
Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted, tear them into pieces, dot them with a make-ahead cilantro, lime, and chile compound butter, and scatter pomegranate seeds over-and you may never want to serve sweet potato casserole again.
Provided by Anna Stockwell
Categories Potato Chile Pepper Cilantro Butter Lime Pomegranate Thanksgiving Vegetarian Dairy Free Peanut Free Side Wheat/Gluten-Free
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
- Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20-30 minutes.
- Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"-4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3-4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.
BREAKFAST POTATOES WITH EASY RED CHILE-LIME HOLLANDAISE AND PICKED JALAPENO
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the hollandaise: Put the egg yolks, lime juice, ancho, lime zest, salt and cayenne into a blender. Blend the egg yolk mixture until it lightens in color, about 20 to 30 seconds. With the motor running, slowly add the melted butter slowly and continue to blend until emulsified. Taste for seasoning, and add more salt or lime juice if needed. Cover and keep warm until ready to use.
- For the potatoes: Place the potatoes in a pot with water to cover. Salt the water and bring to a boil. Cook the potatoes until almost cooked through; a paring knife should meet with a little resistance when inserted into center. Drain the potatoes, cool slightly and cut into medium dice, then reserve for later use.
- Heat the oil in a large nonstick saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes. Transfer the chorizo to a plate. Remove all but 2 tablespoons of the fat from the pan. Add the onions and cook until soft, about 4 minutes. Add the butter to the pan, melt, and then add the potatoes. Toss well, season with salt and pepper, add the ancho and cook, pressing the mixture into the pan occasionally, until lightly golden brown and crisp. Stir in the chorizo. Remove from the heat, stir in the chopped cilantro and transfer to a large shallow bowl or platter.
- Drizzle with the reserved hollandaise and top with jalapenos and cilantro leaves for garnish.
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