Spicy Straw Potatoes 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.

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.

FRIED POTATO STRAWS

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

SPICY STRAW POTATOES

Steps:

• Make seasoned salt:
• Stir together all seasoned salt ingredients in a small bowl.
• Soak potatoes:
• Cut potatoes lengthwise into thin matchsticks, about 1/8 inch thick, using a mandoline or other manual slicer, and submerge in a bowl of ice water until ready to fry.
• Fry potatoes:
• Heat oil in a 4-quart heavy saucepan over moderately high heat until it registers 375°F on deep-fat thermometer. While oil is heating, drain potatoes in a colander and dry well with paper towels. Fry potatoes in 4 batches, stirring, until golden, 4 to 5 minutes (return oil to 375°F between batches), transferring each batch with a slotted spoon to a baking sheet lined with paper towels to drain. While still warm, toss each batch with one fourth of seasoned salt.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

SPICY ROAST POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

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.