FRIED POTATOES WITH ONIONS AND TOMATOES
The Fried Potatoes with Onions and Tomatoes recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into wedges. Slowly fry in the hot oil in a nonstick pan, about 15 minutes, until golden brown. Meanwhile, peel the onions and cut into wedges. Rinse and halve the tomatoes.
- Add the onions to the potatoes in the pan after about 5 minutes and the tomatoes after 10 minutes. Rinse the thyme, shake dry, pluck off the leaves, and mix in. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 234.74 kcal, Fat 7.19 g, SaturatedFat 1.05 g, Protein 6.7 g, Carbohydrate 44.23 g, Sugar 0 g, Cholesterol 0 mg
JALAPENO POTATOES
Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.
Provided by France C
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
- Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
- Bake until the potatoes are completely tender, about 30 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g
FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Provided by Nick Curtola
Categories Bon Appétit Potato Mayonnaise Side Fry Chile Pepper Cumin Coriander Tomato Garlic Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 22
Steps:
- Make the sauce:
- Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
- Make the potatoes and assemble:
- While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
- Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
- Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
- Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
- Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
- Do Ahead
- Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
- Potatoes can be blanched 1 day ahead. Let cool; cover and chill.
FRIED POTATOES WITH TOMATOES AND JALAPEñOS
Number Of Ingredients 9
Steps:
- 1. In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown. 2. Stir in the salt and pepper. Add the broth. Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed. (If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.) Mound the potatoes on a warm serving platter. Drizzle with sour cream and scatter the tomatoes and chiles over the top. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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