Spiced potatoes are a delightful and versatile dish that can be enjoyed as a side dish or a main course. With the right blend of spices, potatoes can be transformed into a flavorful and aromatic treat that will tantalize your taste buds. Whether you prefer them roasted, baked, or fried, there is a spiced potato recipe out there to suit your preferences. The key to creating the perfect spiced potatoes lies in selecting the right spices and combining them in the right proportions. From classic herbs like rosemary and thyme to exotic spices like cumin and coriander, there are endless possibilities for creating a unique and flavorful dish.
Let's cook with our recipes!
SPICED UP POTATOES
Sliced potatoes with seasonings to give it an excellent flavor. This is a great side dish for any main course meal. You can add more of the seasonings for your liking. I suggest a little more paprika, it gives it a great flavor. You can also put in bacon bits when cooking if you would like.
Provided by Jodi Smith
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet at a medium heat. Stir in the potatoes, garlic salt, Italian seasoning and paprika. Stir the potatoes around occasionally. The potatoes should cook for about 12 minutes or until potatoes are a red-brown color.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 4.5 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 636.6 mg, Sugar 0.2 g
ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER
This is a quick, easy, and healthy side dish with a little bit of heat.
Provided by ChefLaura
Categories Side Dish Vegetables Sweet Potatoes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
- Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.
Nutrition Facts : Calories 197 calories, Carbohydrate 31.7 g, Fat 7.1 g, Fiber 5.9 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 525.9 mg, Sugar 9.5 g
PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams
SPICED MASHED SWEET POTATOES
I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat., Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.
Nutrition Facts : Calories 208 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.
SHRIMP WITH INDIAN-SPICED POTATOES
Provided by Maggie Ruggiero
Categories Garlic Potato Sauté Quick & Easy Lunch Shrimp Curry Pea Fall Winter Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
- Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.
SPICED POTATOES
Spicy potatoes to add a kick to dinner.
Provided by Krista B.
Categories Side Dish Potato Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
- In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley.
- Drizzle potatoes with oil and sprinkle with spice mixture.
- Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 52.6 g, Fat 7.4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 482.2 mg, Sugar 4.1 g
SLOW-COOKER SPICED SWEET POTATOES WITH PECANS
Candied sweet potatoes have long been a celebrated side dish during the holiday season but we have removed some of the sweetness (no marshmallows!) and made them even easier by cooking them in a slow cooker. We cut the potatoes into thick rounds so they hold up during the cooking process. The resulting tender sweet potatoes glazed with butter and spices are just sweet enough to make them the perfect accompaniment to your favorite poultry or pork dish.
Provided by Food Network Kitchen
Categories side-dish
Time 4h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
- Stir together the dark brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Stir together the melted butter and vanilla extract in another small bowl.
- Toss the sweet potatoes with the cornstarch in a large mixing bowl. Put 1 layer of the sweet potatoes on the bottom of a 6-quart slow cooker. Drizzle with a third of the butter mixture then sprinkle with a third of the brown sugar mixture. Repeat to make 2 more layers. (If there are not enough sweet potatoes to make a complete third layer, that is okay.)
- Cover the slow cooker and cook on low until the sweet potatoes are tender but not mushy, about 4 hours.
- Meanwhile, spread the pecans out on a baking sheet and bake until very golden brown, 10 to 12 minutes. Let cool and finely chop.
- When the sweet potatoes are tender, gently stir in the orange juice. Transfer the potatoes to a shallow serving dish and allow to sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat, sprinkle with the chopped pecans and serve.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
LEBANESE SPICED POTATOES (BATATA HARRA)
Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com
Provided by UmmBinat
Categories Potato
Time 28m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil and fry medium size cubed potatoes until crisp.
- Remove onto a paper towel lined plate.
- In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
- Mix well and add lime juice.
- Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
- Enjoy!
BAKED SPICED SWEET POTATOES AND PEARS (CREOLE)
This recipe was found on the internet at gumbopages.com. The original recipe called for peeling the sweet potatoes, but I much prefer them unpeeled.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F & butter a 13"x9" glass baking dish.
- In a small saucepan over medium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until butter melts.
- Increase heat & boil until mixture is slightly reduced, about 5 minutes, then remove from heat & whisk in the cinnamon, nutmeg & salt.
- Arrange1/3 of the potato slices in the prepared baking dish, then top with half of the pear slices, & then with another 1/3 of the potato slices. Finally, arrange the remaining slices of potato & pear on top & on their edge, alternating potato & pear, & overlapping slightly.
- Sprinkle lightly with salt, then pour the cane syrup mixture over everything.
- Cover the dish tightly with aluminum foil & bake until sweet potatoes are nearly tender, about 1 hour.
- Uncover & bake until completely tender, basting occasionally with the syrup, for about 20-30 minutes longer, checking with a toothpick or knife point to make sure the potatoes are completely tender.
- Spoon the syrup over the sweet potatoes & pears one last time & serve hot.
Nutrition Facts : Calories 264.6, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.4, Sodium 172.2, Carbohydrate 42.2, Fiber 4.4, Sugar 26.7, Protein 1.3
INDIAN-SPICED POTATOES AND PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add half a 28-ounce bag frozen hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas. Cook until warm, 1 to 2 minutes. Toss with 1/2 cup chopped cilantro. Drizzle with the yogurt.
INDIAN SPICED SWEET POTATOES
Fragrant and rich, this side has a creamy texture without any cream. At only a about a half tablespoon of clarified butter per serving they're not too bad on the calorie count either.
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper.
- Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;
PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES
Categories Fruit Pork Potato Sauté Quick & Easy Father's Day Apple Sweet Potato/Yam Spring Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.
GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA
Provided by Aarti Sequeira
Time 1h5m
Yield 4 servings
Number Of Ingredients 44
Steps:
- For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
- For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
- Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
- Light a grill or heat a grill pan over medium-high heat.
- Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
- Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
- For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
- For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
- Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
- Light a grill or heat a grill pan over medium-high heat.
- Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
- Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Provided by Ming Tsai
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
- Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
- Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
SPICED POTATOES AND SPINACH
Steps:
- In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
- Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.
SPICED WHIPPED SWEET POTATOES WITH BROWN SUGAR
Categories Side Bake Thanksgiving Sweet Potato/Yam Fall Cinnamon Nutmeg Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven; preheat to 400°F. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
- Cut potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange peel, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using electric mixer, beat until mixture is smooth; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven on high until heated through.)
- Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks and orange peel strips, if desired.
CUMIN-SPICED SWEET POTATOES
These sweet potatoes are warming, savory, and sweet. Perfect as a main meal or side dish!
Provided by Lee Lee
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.
- Heat olive oil and butter in a large, non-stick frying pan over medium heat until the butter is melted and starts to bubble.
- Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.
- Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.
- Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.
- Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 25.3 g, Cholesterol 10.8 mg, Fat 11.5 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 168.7 mg, Sugar 4.8 g
CRISPY SPICED POTATOES
My Mom got this recipe out of a newletter PG&E in the San Francisco Bay Area sent out years ago. These are fantastic!
Provided by Kerena
Categories Potato
Time 50m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes; do not peel.
- Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges.
- Place potatoes in a pan and cover with water.
- Cover pan and bring to boil; cook for 10 minutes.
- While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl.
- When potatoes are cooked, drain and toss in the seasoning mix while still warm.
- At this point potatoes can be held up to 3 hours at room temperature before proceeding.
- Prepare baking sheet with nonstick vegetable spray.
- Arrange potatoes in a single layer.
- Bake at 400 degrees Fahrenheit for 20 minutes until golden brown.
- Serve immediately.
Nutrition Facts : Calories 214.1, Fat 10.5, SaturatedFat 1.4, Sodium 322.2, Carbohydrate 28.1, Fiber 3.3, Sugar 2.3, Protein 3.4
CAJUN-SPICED MASHED SWEET POTATOES RECIPE
Make and share this Cajun-Spiced Mashed Sweet Potatoes Recipe recipe from Food.com.
Provided by shawnajean
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
- Mash the sweet potatoes with a potato masher or fork, or use a food mill.
- Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Nutrition Facts : Calories 72.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.9, Sodium 46, Carbohydrate 15.1, Fiber 2, Sugar 2.9, Protein 1.7
CHIPOTLE SCALLOPED SWEET POTATOES WITH SPICED PECANS
Your holiday sweet potatoes won't be ho-hum when you serve them this way. The slices of sweet potatoes take on an amazing smokey flavor from the chipotle peppers and the topping of spicy pecans add even more zing.-Donna Thomas, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside., In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice., Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 509 calories, Fat 47g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 509mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as Russet potatoes, making them ideal for roasting and pan-frying.
- Cut the potatoes evenly: This will ensure that they cook evenly. If you are roasting the potatoes, cut them into 1-inch cubes. If you are pan-frying them, cut them into thin slices.
- Season the potatoes well: Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, paprika, or chili powder.
- Preheat your oven or pan: This will help the potatoes cook evenly. For roasting, preheat the oven to 400 degrees Fahrenheit. For pan-frying, preheat the pan over medium heat.
- Don't overcrowd the pan or baking sheet: Give the potatoes enough space so that they can cook evenly. If you overcrowd them, they will steam instead of roast or pan-fry.
- Cook the potatoes until they are tender: The cooking time will vary depending on the size and type of potatoes you are using. For roasted potatoes, cook for about 20-30 minutes, or until they are golden brown and tender. For pan-fried potatoes, cook for about 5-7 minutes per side, or until they are golden brown and crispy.
- Serve the potatoes immediately: Spiced potatoes are best served hot and fresh. You can garnish them with chopped parsley, cilantro, or chives.
Conclusion:
Spiced potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a dish that will impress your family and friends.
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