Best 6 Potatoes With Roasted Poppy Seeds Recipes

POPPY-SEED POTATO SALAD

Steps:

• Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

AMAZING OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

POTATOES WITH ROASTED POPPY SEEDS

Steps:

• Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
• Carefully roast them until they are just a shade darker.
• Remove from pan and cool.
• In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
• When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
• Stir in the turmeric powder and immediately potatoes and salt.
• Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
• Cover and reduce to low heat.
• Cook for a further 15 minutes until potatoes are tender.
• Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
• Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
• Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
• Goes well with pooris or chapatis.

POPPY SEED POTATOES

Steps:

• Heat the oil in a pot and fry the onion and cumin seeds till they start to pop.
• Add the garlic and turmeric a give a quick stir.
• Reduce the heat to medium and add the potatoes and chili, and black pepper; fry for 3 minutes.
• Reduce heat to low, cover the pot and allow to cook for 30 minutes stirring every 5 minutes.
• Add the poppy seeds, cook for 10 minutes.
• Season with salt.
• Serve with any curry as a side dish.

POTATOES WITH SESAME SEEDS

Steps:

• Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce toa low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into 3/4-inch cubes.
• Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering. Add cumin, mustard, and sesame seeds; as soon as they begin to pop -- a matter of seconds -- add potatoes. Cook, stirring occasionally, 5 minutes.
• Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.