Traditional recipes

Spicy potatoes

Spicy potatoes


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The potatoes are kept in cold water, so as not to mist.

Heat a little oil in a pan. Add onion and garlic and cook for a few minutes.

Pour the tomatoes, with all the juice, into a blender. Process until a paste is obtained. Pour the mixture over the onion in the pan. Add thyme and cook the mixture over low heat, stirring frequently until reduced and thickened.

Meanwhile, heat the oil in a layer of 4-5 cm. Drain the potato cubes, dry on paper towels as best as possible, and fry in oil, in tranches if necessary, until golden brown. Drain again on paper towels.

Add a little Worcestershire sauce and hot pepper paste to the tomato sauce. Add the potatoes and mix until well "dressed" in the sauce. Serve hot immediately, before the sauce softens.



Sweet Potato Worm | Lebanese spicy potatoes

If you are looking for a variety of food menus and recipes that are more or less diverse, Lebanese cuisine it will satisfy your cravings. In addition, Lebanese food is considered to be one of the freshest and most delicious in the world. Whether you eat a non-vegetarian or vegetarian menu, you will simply fall in love with the taste of Lebanese recipes. & # 128578

For me, Lebanese cuisine is by far my favorite. I think I could be happy even if I only ate humus and falafel for the rest of my life! :))

Well, Lebanese cuisine is not just about hummus and falafel, so I decided to explore other Lebanese recipes, such as the super-well-known recipe Sweet Potato Worm & ndash Lebanese chopped potatoes.

Sweet Potato Worm it is a Lebanese vegetarian dish that has gained great admirers all over the world. It's a simple and quick recipe, which has brought even more fans globally.

& bdquoBarra Potato & rdquo means more precisely & bdquocartofi spicy & rdquo. Potato is the key element of this preparation and you should know that it is very important to add the perfect amount of spices and herbs to achieve the best result. In addition to potatoes, the food also includes dried red peppers, chili, garlic and coriander. The ingredients are then combined in a pan and fried in olive oil.

Bat Potato is a spicy dish normally, but the intensity depends a lot on personal preferences. If you are not used to spicy food, then you can use the minimum amount of chili.

What I like most about this spicy potato recipe is the texture. The potatoes come out fluffy on the inside and crispy on the outside. Moreover, they have such a beautiful color thanks to the wonderful turmeric! & # 128578

You can serve them as a side dish or main course. I always eat them as a main course because I just want to enjoy them in greater quantity. & # 128578 Tip: Add some on top you are a lawyer. It works great!

Not only is it delicious, but this Lebanese potato recipe is also healthy! Pepper is rich in vitamin C, contains antioxidants and has anti-inflammatory properties. It is also known for its rich content of vitamin A, B6 and B2, E, potassium, fiber, niacin and many other nutrients.

The presence of coriander is always good for health. Coriander lowers blood sugar, blood pressure and cholesterol levels and helps digestion!

Don't forget, if you try this recipe for Sweet Potato Potato & ndash Lebanese spicy potatoes or any other recipe from the blog, take a picture of it and put it on Instagram. You can tag me at @gourmandelleblog and use the hashtag #gourmandellerecipe. I post from time to time the recipes you have tried on the Facebook and / or Instagram Stories page!

P.S. Read on guide to Middle Eastern cuisine. You will discover which are the most popular recipes specific to that area, as well as some recommendations of excellent cookbooks.


Spicy potatoes "Idaho" & # 8211 a cheap and delicious garnish!

"Idaho" spicy potatoes have a history as rich as straw potatoes or chips. Prepared at home, these potatoes can successfully replace harmful commercial snacks. From a minimal amount of ingredients you get an amazing delicacy, particularly appetizing and fragrant. Potatoes penetrate well with the aromas of spices and aromatic herbs, becoming soft, juicy and delicious. They are perfect to be served as a side dish or to be packaged.

INGREDIENTS

-1 tablespoon paprika

-1 teaspoon herbs from Provence

METHOD OF PREPARATION

1. Wash the potatoes well and cut them into four parts. It is best to use new potatoes (keep the skin).

2. Put the potatoes in a saucepan, then pour in this water. Put the pan on the fire. Boil the potatoes for 10 minutes.

3. Wash and finely chop the greens.

4. Wash the hot pepper. Remove the spine with seeds and chop it as small as possible. In a bowl, mix the chopped greens with the peppers.

5. Add the crushed garlic, Provence herbs, paprika and ground black pepper to the bowl. Pour in the sunflower oil (to taste) and mix well.

6. Drain the potatoes. Arrange them in a baking dish, with the skin facing down. Pour the spice mixture over the potatoes. Sprinkle with salt.

7. Bake the potatoes in the preheated oven at 180 ° C for 20 minutes. Serve the potatoes with your favorite sauce and fresh vegetables.

Watch the preparation in the video below.


Our team wishes you good luck with your loved ones!


Spicy potatoes

Peel and cut the potato into round slices, then each slice into thin sticks, thinner than those for frying. Pass them through a stream of cold water and blow with a kitchen towel.

Cut the bell pepper, cleaned of stalks and seeds into strips.

Heat the oil in a wok or pan, add the Sichuan peppercorns and let the oil flavor for a few seconds (during this time they will change color, but be careful that they tend to crack and jump out of the pan).

Remove the peppercorns from the pan and add the hot pepper shells. Leave them for a few seconds, then add the chopped garlic and the straw potatoes. Continue to harden until the potatoes turn a pleasant golden color and turn them periodically.

Put the pepper strips, cook for another minute, then season with salt, add the rice wine (it will soften the potato, but not too much) and leave it on the fire until the alcohol evaporates.

Transfer to a plate and serve immediately. Possibly garnish with a few sprigs of green onions.


Spicy potatoes "Idaho" & # 8211 a cheap and delicious garnish!

"Idaho" spicy potatoes have a history as rich as straw potatoes or chips. Prepared at home, these potatoes can successfully replace harmful commercial snacks. From a minimal amount of ingredients you get an amazing delicacy, particularly appetizing and fragrant. Potatoes penetrate well with the aromas of spices and aromatic herbs, becoming soft, juicy and delicious. They are perfect to be served as a side dish or to be packaged.

INGREDIENTS

-1 tablespoon paprika

-1 teaspoon herbs from Provence

METHOD OF PREPARATION

1. Wash the potatoes well and cut them into four parts. It is best to use new potatoes (keep the skin).

2. Put the potatoes in a saucepan, then pour in this water. Put the pan on the fire. Boil the potatoes for 10 minutes.

3. Wash and finely chop the greens.

4. Wash the hot pepper. Remove the spine with seeds and chop it as small as possible. In a bowl, mix the chopped greens with the peppers.

5. Add the crushed garlic, Provence herbs, paprika and ground black pepper to the bowl. Pour in the sunflower oil (to taste) and mix well.

6. Drain the potatoes. Arrange them in a baking dish, with the skin facing down. Pour the spice mixture over the potatoes. Sprinkle with salt.

7. Bake the potatoes in the preheated oven at 180 ° C for 20 minutes. Serve the potatoes with your favorite sauce and fresh vegetables.

Watch the preparation in the video below.


Our team wishes you good luck with your loved ones!


SPICY TARANEST POTATOES

Spicy peasant potatoes are a perfect garnish, but I have often served them as such, with a green salad.

INGREDIENT:

1 kg of red potatoes boiled in shell
1 large onion
75 g sausage sausage
1 teaspoon spicy paprika
1 teaspoon dried thyme
a few strands of fresh thyme
salt
pepper
3 tablespoons oil
Optional: 1/2 teaspoon hot pepper flakes

Peel the potatoes and cut them into cubes. Chop the onion as small as possible, then cut the sausage into small cubes. Heat the onion a little, then add the sausage and continue to cook. If it bears very spicy, then add the hot pepper flakes to harden.

Put the potatoes over them, sprinkle with salt, pepper, hot paprika, dried thyme and fresh thyme. Stir and continue to harden for a few minutes, until the flavors blend.

Simple, quick and good, as a side dish or served as such accompanied by a salad.


Spicy potatoes

Peel and cut the potato into round slices, then each slice into thin sticks, thinner than those for frying. Pass them through a stream of cold water and blow with a kitchen towel.

Cut the bell pepper, cleaned of stalks and seeds into strips.

Heat the oil in a wok or pan, add the Sichuan peppercorns and let the oil flavor for a few seconds (during this time they will change color, but be careful that they tend to crack and jump out of the pan).

Remove the peppercorns from the pan and add the hot pepper shells. Leave them for a few seconds, then add the chopped garlic and the straw potatoes. Continue to harden until the potatoes turn a pleasant golden color and turn them periodically.

Put the pepper strips, cook for another minute, then season with salt, add the rice wine (it will soften the potato, but not too much) and leave it on the fire until the alcohol evaporates.

Transfer to a plate and serve immediately. Possibly garnish with a few sprigs of green onions.


Ingredients needed for the spicy sausage recipe:

  • - 4 kg of pork pulp
  • - 2 kg of beef breast with fat, boneless
  • - 2 kg fat belly of pork (meat)
  • - 160 g of salt (20 for each kg of meat - there are 4 kg of pork, 2 kg of beef breast and 2 kg of bacon, a total of 8 kg))
  • - 12 g pepper of different colors
  • - 12 g dried hot peppers
  • - 25 g fenel seeds (fennel)
  • - 1 tablespoon dried basil (dried by me, from the garden)
  • - 800 ml dry wine
  • - 1 teaspoon dried thyme (sent by my mother from Romania, not in a commercial envelope)
  • - Garlic 1 very small head (to feel very little the taste of garlic - put about 2 small dogs per 1 kg of meat and not Chinese garlic, but Romanian garlic, tiny, with reddish leaves, aromatic)
  • - Sausage mate
  • - 1 lemon

Method of preparation

Here is a simple and quick recipe, in which crispy and browned potatoes are served in a fragrant and spicy tomato sauce. Use the original Worcestershire sauce, on the label of which the names of its inventors are written: Lea & Perrins.

The potatoes are kept in cold water, so as not to mist.
Heat a little oil in a pan. Add onion and garlic and cook for a few minutes.

Pour the tomatoes, with all the juice, into a blender. Process until a paste is obtained. Pour the mixture over the onion, in the pan. Add thyme and cook the mixture over low heat, stirring frequently until reduced and thickened.

Meanwhile, heat the oil in a layer of 4-5 cm. Drain the potato cubes, dry on paper towels as well as possible, and fry in oil, in tranches if necessary, until golden brown. Drain again on paper towels.

Add a little Worcestershire sauce and hot pepper paste to the tomato sauce. Add the potatoes and mix until well "dressed" in the sauce. Serve hot immediately, before the sauce softens.



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