Spicy Potato Crunchies Sp5 Recipes

SPICY POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

SPICY INDIAN POTATOES #SP5

Steps:

• Follow package directions on the Simply Potatoes Diced Potatoes with Onion, except substitute butter in place of the vegetable oil called for.
• Add turmeric and cayenne after potatoes have been cooking for 10 minutes.
• Stir to mix the spices evenly into the potato mixture.
• Add spaghetti sauce at end of cooking time and mix in well to coat potatoes evenly.
• Cook for 2 more minutes.
• Serve.

SPICY POTATOES

Steps:

• For the potatoes, preheat the oven to 220C/425F/Gas 7.
• Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
• Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
• Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
• Once roasted, add the spices to the oil.
• Toss potatoes in the tempered spices and serve.

POTATO GNOCCHI & SPICY MARINARA #SP5

Steps:

• Add 2 cups of mashed potatoes to a pre heated oven for 15 minutes.
• Remove the potatoes and press them through a ricer. Place potatoes on a large cutting board.
• On top of the potatoes, add the eggs, and flour and start to combine ingredients until you are able to form a ball. Add more flour so your hands will not stick.
• Cut the dough into 4 pieces, and roll each of them into 1 inch logs. Cut the logs down to 1/2 inch pieces.
• Roll each piece on the tip of a fork to create ridges in the dough. This makes it easier for the sauce to stick to the dough.
• Add each piece to a medium sized sauce pan of boiling water. They will float to the top when they are done. Approximately 7 minutes.
• In another medium sized sauce pan pour in the marinara and let it simmer on low heat. When the potato gnocchi has floated to the top, drain the excess water with a strainer and add to the marinara. Gently stir before serving. Top with grated parmesan cheese.

SWEET POTATO CRUNCHIES

Steps:

• Preheat oven to 325 degrees. Spray baking sheet with non-stick spray.
• In a large bowl place: sweet potatoes, margarine, brown sugar, pecans, vanilla, flour and cinnamon. Mix well.
• Beat in the egg.
• Form mixture into bite sized balls.
• Roll balls in crushed corn flakes.
• Place sweet potato balls on cookie sheet.
• Bake for about 20 minutes.
• Serve with toothpicks.

SIMPLY SPICY POTATOES #SP5

Steps:

• Put olive oil in medium fry pan.
• Add onion, cook on low heat till translucent.
• Add garlic, cook for few minutes.
• Add hot pepper flakes, mix well.
• Add capers, mix well.
• Add Simply Potatoes, mix and cook on low heat till hot.
• Serve with chicken or any type of meat. Delicious!

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

SWEET AND SPICY CHICKEN AND POTATO SKILLET #SP5

Steps:

• Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
• Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
• Add pineapple to skillet, turning mixture gently again to combine all ingredients.
• Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.

SPICY SWEET POTATO POPPERS #SP5

Steps:

• In a large bowl, combine mashed sweet potatoes and pepper jack cheese. Mix well.
• Using wet hands, form into popper shape, like small footballs about 1.5 inches long. Wet hands often to reduce sticking.
• Dip poppers into beaten eggs, then roll in panko bread crumbs to coat. Place coated poppers on a large plate.
• Place poppers into the fridge to chill for 30 minutes.
• Heat oil in a deep, heavy pot over medium-high heat to 350 degrees F. Carefully drop poppers into the hot oil. Fry in batches until golden brown, about 3 to 4 minutes.
• Remove with a slotted spoon, and drain on paper towels. Stick a toothpick into each popper and serve hot.

SPICY POTATOES

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.