Western Cubed Potatoes Recipes

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PARMENTIER POTATOES (CUBED POTATOES)



Parmentier Potatoes (Cubed Potatoes) image

Are you looking for that speedy homemade roasted potatoes to put on your table? This Parmentier potatoes here are what you need to make. Not only does it look great, it tastes so delicious, flavourful and crispy on the outside. These herby cubed potatoes are so easy to make, and they make a perfect side to many dishes.

Provided by Ajoke

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 kg Red potatoes ((2 lb) Maris piper, kind Edward, Yukon gold, russet potatoes and the likes)
1 teaspoon dried parsley
½ teaspoon Oregano
½ teaspoon rosemary
½ teaspoon garlic granules
Salt to taste (start with a tablespoon and scale up to taste. )
Red pepper flakes use according to preference
2 tablespoons olive oil (use any other cooking oil of choice or melted butter)

Steps:

  • Preheat the oven at 190C/385F and prepare a baking tray by lining it with a baking or parchment paper. Alternatively, spray the pan with a baking spray
  • Peel the potatoes and cut into cube sizes about 1inch thickness, transfer into a bowl and rinse under cold water.
  • Add the rinsed cubed potatoes in a pan, cover with cold water, add salt to taste and bring to boil for 5 minutes. Take it off the heat and drain in a colander until moist free. Transfer into a dry bowl
  • Add rosemary, parsley, oregano, red pepper flakes, garlic granules and olive oil to the potatoes and toss to combine until potaties are well coated.
  • Spread the potatoes on a single layer on the prepared baking tray and place in the oven.
  • Roast in the oven for 20 minutes or until crispy and golden, flipping occasionally so it cooks evenly. Take it out of the oven and serve with main dishes of choice and enjoy.

Nutrition Facts : Calories 239 kcal, Carbohydrate 40 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

WESTERN POTATOES



Western Potatoes image

This is a savory potato dish, great for potluck dinners, it also goes well with grilled foods. Enjoy!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup chopped sweet red pepper
1 small onion, chopped
2 -3 tablespoons butter
1 (10 ounce) can condensed cream of celery soup, undiluted
1 teaspoon garlic powder (optional or to taste)
1/4 cup milk
1 (4 ounce) can chopped green chilies
1 teaspoon salt (I use seasoned salt)
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon hot pepper sauce
1 cup shredded cheddar cheese, divided
8 medium cooked red potatoes, cubed

Steps:

  • Set oven to 350 degrees F.
  • Grease an 11 x 7-inch baking dish.
  • Saute red pepper and onion in butter until tender.
  • Stir in soup, garlic powder, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through.
  • Stir in 3/4 cup cheese until melted.
  • Add potatoes and mix to combine.
  • Transfer to a greased baking dish.
  • Bake uncovered for 20-25 minutes or until bubbly.
  • Sprinkle with remaining cheese, bake 5 minutes longer or until cheese is melted.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 372.2, Fat 13.1, SaturatedFat 7.2, Cholesterol 36.6, Sodium 916.3, Carbohydrate 53.3, Fiber 5.9, Sugar 5.7, Protein 11.7

CUBED CRISPY POTATOES WITH CHILI AND GARLIC



Cubed Crispy Potatoes With Chili and Garlic image

Make and share this Cubed Crispy Potatoes With Chili and Garlic recipe from Food.com.

Provided by English_Rose

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

10 potatoes, peeled and cubed
1 tablespoon olive oil
2 red chili peppers, deseeded and finely chopped
3 garlic cloves, finely chopped
1 tablespoon parsley, finely chopped

Steps:

  • In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft.
  • Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
  • Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
  • When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
  • Be careful not to burn the garlic.
  • At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.

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