Best 5 Potatoes With Fresh Ginger And Chilies Recipes

COUNTRY FRIED POTATOES WITH HATCH CHILES

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

NEW POTATOES WITH GINGER AND MINT

Steps:

• Heat 1/4 cup oil in a large saute pan over medium-high heat. Add potatoes and 2 tablespoons ginger. Cook until potatoes are browned, 7 to 10 minutes. Season with salt and pepper.
• Remove from heat, and carefully add water (it will spatter). Stir in 1/4 teaspoon salt, the cayenne, cumin, and turmeric. Return to medium-high heat, and cook until potatoes are tender and water has evaporated. (If not yet tender, add more water, 1/4 cup at a time, and continue to cook.)
• Stir in remaining oil and ginger, along with the mint, lime zest, salt, and pepper. Cook until mixture thickens and coats potatoes, 2 to 3 minutes. Stir in lime juice.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

GINGER AND GARLIC POTATOES

Steps:

• Scrub the potatoes, then place , unpeeled, in a large saucepan and cover with bolng salted water. Bring to the boil and cook for 15 minutes, then drain and leave the potatoes to cool completely. Peel and cut into 2.5 cm cubes.
• Place the root ginger, garlic, turmeric, salt and cayenne papper in a food processor and blend for 1 minute. With the motor still running, slowly add 3 tablespoon of water and blend into a paste. Alternatively. pound the ingredients to a paste with a pestle and mortar.
• Heat the oil in a large heavy-based frying pan and when hot, but not smoking, add the fennel seeds and fry for a few minutes. Stir in the ginger paste and cook for 2 minutes, stirring frequently. Take care not to burn the mixture.
• Reduce the heat, then add the potatoes and cook for 5-7 minutes, stirring frequently, until the potatoes have a golden-brown crust. Add the diced apple and spring onions, then sprinkle with the freshly chopped coriander. Heat through for 2 minutes, then serve on assorted salad leaves with curry-flavoured mayonnaise.

POTATOES WITH FRESH GINGER AND CHILIES

Steps:

• Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
• Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.