INDIAN GINGER POTATOES
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
COUNTRY FRIED POTATOES WITH HATCH CHILES
Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.
Provided by Yoly
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
- Slice potato using a mandoline.
- Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 41 g, Fat 14.2 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 131.4 mg, Sugar 5.5 g
POTATOES WITH FRESH GINGER AND CHILIES
This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like!
Provided by anonymous
Categories Potato Side Dishes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
- Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 66.4 g, Fat 1.8 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 23.7 mg, Sugar 3.7 g
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