Spicy Garlic 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.

SPICY GARLIC POTATOES

Steps:

• Preheat the oven to 400F & put a pot of water on to boil (add some salt if you like).
• Wash but don't peel the potatoes, cut into 1/4 to 1/2 inch thick slices (thinner slices make more crispy potatoes).
• When water is boiling, add potato slices and simmer for 10-15 minutes (until slightly tender, but not done). Rinse.
• In a bowl mix together the remaining ingredients, ensuring that they are well blended -I use my magic bullet to blend the ingredients.
• Then add the rinsed potatoes. ensure that they are well coated with the oil mixture.
• Spread out the slices on a baking pan and place on the top rack for about 45 minute You will need to stir the potatoes around occasionally, so that they are evenly baked. I usually end with 5-10 minutes on broil, as we like them very crispy.

SPICY GARLIC POTATO

Steps:

• Steam the potatoes for 20 minutes
• Mix all the ingredients from the seasoning mix; if you like it spicer, you can increase the amount of ground chili and ground Sichuan peppercorn.
• Add 3-4 tbsp of fat into the steamed potato and mix well. Ensure that every piece of potato is coated in the fat.
• In a pan, add in oil and turn the heat to medium-high. Once the pan is hot, add in the potato.
• Let the potato set for 2-3 minutes on each side. Ensure that every side of the potato is fried till crispy and golden brown.
• Add in minced garlic, seasoning powder, and statue on high heat for 1 minute.
• Options: Finish off with cilantro and sesame seeds

SPICY GARLIC POTATO NOODLES

Steps:

• Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
• Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
• Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
• While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
• Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
• Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
• Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
• Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
• Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.

SPICY GARLIC POTATOES AND ZUCCHINI

Steps:

• Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
• Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
• While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
• Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.