Garlic Chili Potatoes Recipes

CHILI GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400°F (207°C).
• Rinse and clean the baby potatoes thoroughly. Pat dry with paper towels. Cut horizontal slits in the potatoes, without fully cutting through. You may put each potato on the wooden spoon of a ladle and slice it to prevent cutting it through. Transfer all the potatoes into a big bowl.
• Separate the garlic into individual cloves, keep the skin intact. Combine the melted butter, chili powder, lemon juice and salt. Stir until combined. Add the butter mixture and garlic cloves to the baby potatoes. Toss to coat well.
• Transfer the potatoes to a sheet pan and spread out in a single layer. Brush the remaining butter mixture inside the slits of the potatoes.
• Roast the potatoes for 35 minutes. Remove from the oven and top the potatoes with the cheddar cheese. Roast for another 5 minutes, or until the cheese melts. Remove from the oven, garnish the potatoes with parsley and serve immediately.

GARLIC CHILI POTATOES RECIPE

Steps:

• Heat oil in a wok or pan on high heat. Add dried red chili, garlic and onions. Sauté for 2-3 minutes until the onions become transparent and start to lightly brown.
• Add bell peppers and saute for another minute.
• Add soy sauce, vinegar, red chili paste, salt and stir well. Add the boiled potatoes and sauté for 4-5 mins. Stir frequently and scrape off from the bottom of the pan.
• Mix the cornflour in the water until it forms a smooth texture. Add it in to the potatoes along with half of the green onions (add the white portion of the chopped onions here).
• Stir well until they combine and the cornflour is cooked for about 2 minutes. Turn off heat. Stir in the honey if using.
• Garnish with sesame seeds and green onions. Serve immediately.

CHILE-GARLIC ROASTED SWEET POTATOES

Steps:

• Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.;
• Position rack in lower third of oven; preheat to 450degreesF. 2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. 3. Spread the potatoes evenly on a rimmed baking sheet. 4. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
• NUTRITION INFORMATION: Per serving: 177 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 31 g carbohydrate; 3 g protein; 5 g fiber; 348 mg sodium; 586 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (40% dv), Potassium (17% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 1 fat
• TIP: Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CRISPY GARLIC CHILI SMASHED POTATOES

Steps:

• 1. Preheat oven to 400F. Line a baking sheet with parchment paper. 2. Clean and cut your potatoes so they're uniform sizes. Add potatoes to salted water and bring to boil. Cook until potatoes are fork-tender, this takes about 20 minutes. 3. Drain potatoes and place in large mixing bowl. Add oil, garlic powder, chili powder and paprika. Stir to combine so they're all gently coated. Sprinkle generously with Kosher salt and fresh ground pepper. 4. Spread seasoned potatoes evenly on parchment paper. Next, use a fork to smash the potatoes. The tiny bits are okay as these will crisp up. Ensure potatoes are evenly spaced for air circulation in the oven. If the smashed potatoes overlap they will be less crispy. 5. Optional: Drizzle with extra oil and extra spices to your preference before going into the oven. 6. Bake for 35 to 45 minutes or until your desired level of golden brown. (Remember no need to flip them). 7. Serve Crispy Garlic Paprika Smashed Potatoes with Sriracha ketchup for little extra zing.

GARLIC CHILI POTATOES

Steps:

• Mix the mustard, garlic and chili powder in a large bowl. If it looks very thick, thin with white vinegar, a teaspoons at a time.
• Add the potatoes and toss to coat. Potatoes can be peeled or not, depending on your preference.
• Transfer to a shallow baking dish and bake at 400 degrees for 40-60 minutes. Stir once during baking.