Roasted Potato Slices With Lime And Chili Recipes

TORN POTATOES OF MANY COLORS WITH CHILE-LIME BUTTER

Torn Potatoes of Many Colors With Chile-Lime Butter image

Sure, you could use just one kind of potato for this side dish, but we think the more, the better. Look for different varieties of potatoes that are around the same size for even roasting. Once roasted, tear them into pieces, dot them with a make-ahead cilantro, lime, and chile compound butter, and scatter pomegranate seeds over-and you may never want to serve sweet potato casserole again.

Provided by Anna Stockwell

Categories Potato Chile Pepper Cilantro Butter Lime Pomegranate Thanksgiving Vegetarian Dairy Free Peanut Free Side Wheat/Gluten-Free

Yield 10-12 servings

Number Of Ingredients 8

Ingredients

1 serrano chile, coarsely chopped, seeds removed if desired
2 cups cilantro leaves with tender stems (about 1 bunch)
1 cup (2 sticks) unsalted butter, room temperature
2 tsp. finely grated lime zest
2 tsp. kosher salt
5 lb. potatoes of mixed colors and similar sizes (such as sweet, purple sweet, russet, and/or Yukon Gold), scrubbed
1 1/2 cups pomegranate arils (from 2 pomegranates)
Lime wedges and flaky sea salt (for serving)

Steps:

Pulse chile and cilantro in a food processor until finely chopped. Add butter, lime zest, and kosher salt and pulse until smooth. Transfer to a sheet of parchment paper and roll into a 6"-long log. Chill until firm, at least 2 hours and up to 3 days.
Preheat oven to 375°F. Arrange potatoes in an even layer on a rimmed baking sheet and cover tightly with foil. Roast 40 minutes. Remove foil (save for later!), turn potatoes, and continue to roast, uncovered, until largest potato is very tender when pierced with a paring knife or fork, 20-30 minutes.
Unwrap chile-lime butter and thinly slice crosswise. Using two forks, tear potatoes (including skins) into 3"-4" pieces. Transfer to a large (preferably warmed) platter. Using your hands, crumble and scatter butter over potatoes (yes, use all of the butter). Cover with reserved foil and let sit until butter is mostly melted, 3-4 minutes. Top with pomegranate arils, squeeze lime juice over, and sprinkle with sea salt.

EASY SPICY ROASTED POTATOES

Easy Spicy Roasted Potatoes image

Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!

Provided by Yolanda Miles

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g

ROASTED POTATO WEDGES WITH CILANTRO-LIME MAYONNAISE

Roasted Potato Wedges with Cilantro-Lime Mayonnaise image

Provided by Melissa Roberts

Categories Potato Side Roast Kid-Friendly Quick & Easy Father's Day Backyard BBQ Mayonnaise Lime Cilantro Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

For potatoes:
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 pounds baking potatoes (about 4 medium), each cut into 8 wedges
For cilantro-lime mayonnaise:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime zest
1 tablespoon fresh lime juice

Steps:

Roast potatoes:
Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Meanwhile, make mayonnaise:
Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.

OVEN-BAKED POTATO SLICES

Oven-Baked Potato Slices image

I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!

Provided by Jodster

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 medium baking potatoes, sliced 1/8-inch thick
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
⅛ teaspoon paprika
1 pinch cayenne pepper
1 dash salt
4 tablespoons olive oil, or more as needed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
Remove from the oven. Let cool slightly and pour into a serving dish.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g

HERB-ROASTED POTATOES WITH LIME RECIPE BY TASTY

Herb-roasted Potatoes With Lime Recipe by Tasty image

Here's what you need: small potato, butter, shallot, garlic, fresh thyme, fresh rosemary, salt, pepper, lime

Provided by Rie McClenny

Categories Sides

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 lb small potato, halved
4 tablespoons butter, melted
2 tablespoons shallot, minced
4 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary
salt, to taste
pepper, to taste
1 lime, juiced

Steps:

Preheat the oven to 425˚F (220˚C).
In a large bowl, add the potatoes, butter, shallot, garlic, salt, pepper, thyme, and rosemary. Toss to combine.
Transfer the potatoes to a greased, parchment paper-lined baking sheet.
Bake for 10 minutes. Stir the potatoes, then bake for another 10-15 minutes, until golden brown.
Drizzle the potatoes with lime juice.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 49 grams, Fat 11 grams, Fiber 5 grams, Protein 4 grams, Sugar 2 grams

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