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Baked Sweet & Spicy Sweet Potato Fries

Picture of fries made from sweet potatoes.

Image via Wikipedia

by chefpriyanka
I love fries- who doesn’t! You’re only LYING to yourself if you say that you don’t like fries. I don’t eat fries because they’re deep-fried and unhealthy. Of course if someone handed me a nice crispy curly fry or waffle fry, I wouldn’t be able to refuse! However, I don’t like getting that greasy, fatty feeling that I generally get after eating deep-fried food; another reason why I avoid fried items!
But, this weekend I made some sweet & spicy sweet potato fries that were amazing- crispy, light, salty, sweet, spicy what can be better than that! Plus, sweet potato is generally low in calories (~150/medium potato) and high in Vitamin A and Dietary Fiber. Baked crisp with melted brown sugar and spicy cayenne- believe me the combination is delicious!
Baked Sweet & Spicy Sweet Potato Fries:
  • 3 sweet potatoes- washed & scrubbed
  • 3 tbsp dark brown sugar
  • 1 tbsp cayenne pepper
  • 1/2-1 tbsp smokey paprika
  • 1/2 tbsp extra virgin olive oil
  • coarse black pepper- few grinds
  • salt- to taste
  • 1 tbsp dark brown sugar (for garnishing)
  • few sprigs of chive- finely chopped
  • PAM olive oil flavor

1. Preheat oven to 425. In a small bowl whisk together oil, pepper, cayenne pepper and paprika.

2. Cut the potatoes into strips (french-frie size) and lay them on a baking sheet. Pour oil mixture over potatoes and toss until evenly coated. Spray with some pam and make sure each strip is hitting the baking sheet. Sprinkle with brown sugar evenly over potatoes.

3. Bake for 30-35 minutes until darker and crispy, tossing every 10 minutes. Remove and cool. While cooling, sprinkle with remaining brown sugar and garnish with chives. Serve with your favorite dipping sauce- I recommend Honey Mustard YUM :)

Serves 4

Look at those crispy fries sparkling with brown sugar.. yummy..

 

Want MORE Vegan?

Tandoori Tofu Masala “Salad”

Roasted Garlic Baba Ghanoush

Indian Sloppy Joe (Pav Bhaji)

…and more..

Nutritional Info

 

 

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Roasted Garlic Smashed Potatoes with Rosemary, Chili & Chives

Russet potato with sprouts. Sliced (left) and ...

Image via Wikipedia

Here’s a great holiday side -dish for our next Christmas party! The title is self-explanatory, but this ain’t no typical Roasted Garlic Smashed Potatoes.

  • 4 medium Idaho potatoes- scrubbed
  • 2 heads of garlic- tops trimmed off
  • 4 dried cayenne chilies
  • 3-4 sprigs of rosemary- fresh
  • 1 cup fat free half&half (I use Land-o-Lakes Brand)
  • 1/2 cup light cream
  • 6-7 sprigs of chive- finely chopped
  • 1/3-1/2 cup freshly grated parmigiano cheese
  • salt
  • coarse black pepper
  • PAM olive oil flavor

1. Preheat oven 425 degrees. In a sheet of foil place both garlic heads, chilies, rosemary sprigs, salt and pepper. Spray liberally with PAM and fold foil to create a packet. Bake in oven for about 20 minutes until cloves are soft and rosemary and crispy. Remove and cool.

2. Meanwhile, cut potatoes in half and boil in salted water with peel on until fork tender. In a small bowl squeeze in garlic cloves, add rosemary, chilies, salt and pepper. Mix until well combined and garlic is mushed. Add this mixture to the potatoes and combine thoroughly. In a slow stream, add half&half and light cream. Mash together until smooth and well combined. More or less milk can be used to achieve desired consistency. Then stir in the grated parmigiano. I like smashed potatoes a little chunky and smooth. Taste for salt.

3. Place on a pretty serving platter top with a sprig of rosemary and chopped chives and a drizzle of good extra virgin olive oil (if you want!) Dig in!

Serves 6


Nutrition:

I cut the fat by a pretty substantial amount by using light cream instead of heavy cream and fat free half&half. If you want to keep it completely healthy, use only fat free half&half. The consistency will still come out yummy. I also didn’t put any butter, which traditional mashed potatoes have (it’s really not necessary, because the strong rosemary and garlic flavors keep it yummy)! Plus this dish serves 6, so a little light cream won’t kill you ;)

Like Potatoes? Try these!

Spicy Cumin Potatoes with Green Chili Tofu

Baked Sweet & Spicy Sweet Potato Fries

 

 

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Spicy NYC Diner-Style Home Fries

A plate of home fried potatoes

Image via Wikipedia

I like diner food. I think NYC has the best diner food- yes, I am biased. But, seriously take me to a a diner in another state that is better than a NYC diner. Yah, it probably doesn’t exist, hehe. In any case, we were in the mood for some diner-style food, and didn’t really want to drive to the local diner (which is 5 minutes away, I know laziness at its peak!). So I decided to make some homefries- crispy on one side, salty, and loaded with onions. Of course, I added a little spice, but it was pretty much pimped-out diner-style potatoes. Did I mention they’re healthy, vegetarian and vegan? Yup!

Diner-Style Homefries:

  • 1 idaho potatoes- washed
  • 1 medium white onion- thick diced
  • 1 tbsp garlic powder
  • 1/2 tbsp onion powder
  • cayenne pepper- to taste
  • salt-to taste
  • coarse black pepper- few grinds
  • PAM original flavor
  • 1/2 tbsp olive oil (I use extra virgin)
  • 2-3 tbsp cilantro- finely chopped (optional)

Ghetto style boiled potatoes.

1. Wrap each potato in plastic wrap and microwave for about 4 minutes each until 4 tender. Set aside to cool. Dice into medium-sized cubes (same size as onions preferably).

2. Meanwhile in a large non-stick skillet spray with PAM and pour oil and set over medium flame. Add onions and saute for 2 minutes. Add spices and saute until fragrant and onions are soft- about 5-7 minutes. Add potatoes and combine with spices and onions. Saute for about 8 minutes, with 5 minutes covered. This is when the potatoes will get crispy on one side- increase/decrease flame accordingly. I had it on medium-high flame. Uncover, taste for salt and spices. Place in serving dish and top with chopped cilantro (if desired). Serve with favorite breakfast meal!

Serves 2-4 people

Want more yummy Breakfast Options?

Taco Omelette

Zesty Stuffed Bagel

Healthy Egg n’Cheese Sandwich

 
 

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Irish Nachos & Guinness Stew Recipe

These are the little savory morsels that inspired Irish Food Day at my house.  Stand in awe of the Irish Nachos!

If I had not been surrounded by my lovely family I would have made inappropriate noises until this platter was EMP-TY!

Seasoned red potatoes with bacon and cheese are the recipe for culinary seduction.  Make a note of that.  I can’t be the only one.  My mouth is dominated by a sweet tooth but this dish, although simple, has such flavors that will make me ask my Irish Coffee Cake to hold on a sec.

These are pretty easy to make but regardless of the difficulty it was extremely nice of Deanna and Andy to bring so much food for Irish Food Day!  I’m very proud to share with you the recipe for Irish Nachos.

IRISH NACHOS

2 bags of frozen, seasoned red potatoes cut “jo-jo” style

shredded cheese

bacon

green onions

Ranch, cocktail sauce or just good old fashioned ketchup

Spread your potatoes on a baking sheet and bake per package directions until golden brown.  Then remove potatoes, cover with shredded cheese, bacon and green onions and bake until cheese is melted.

I’d double that recipe if you plan to share. For some reason I am just crazy for those nachos!

I wanted to give the nachos and stew their own posts but St. Patrick’s Day is coming faster than I expected so I had better share this Guinness Stew recipe with you before we run out of time. :)

My sister Deanna made this recipe up by herself.  She compiled different stew recipes and made it into something she thought it should be.  She said it was weird that she couldn’t find a stew recipe with tomatoes, but she added them to her stew “because they should be there!”  When she gave me the notes for her recipe she told me, “I just picked things I liked and made stew with it!”  I love it.  You should try this and feel free to improvise!

So there you have it folks.

 

DEANNA’S GUINNESS STEW

1 1/2 bottles Guinness

4 cups chopped carrots

4 diced tomatoes

1 diced onion

1 sprig of thyme

1/4 teaspoon cayenne pepper

4 pounds of beef, cut for stew

4 tablespoons of flour

oil for saute

salt & pepper

Preheat your oven to 500 degrees.  Heat a large pot (that is also oven safe), add your cooking oil and brown your beautiful beef.  Season with salt, pepper and cayenne.  Add your onions and carrots, stirring and enjoying the delicious fragrances!  Let your tomatoes join the party along with 1 bottle of Guinness and the thyme.  Cover your pot and bake in the oven for about 3 hours.  About 1 1/2 hours into the baking time add another 1/2 bottle of Guinness.  Serve withIrish Soda Bread for an Irish theme.

Source: http://tryanythingonce.wordpress.com/2011/03/15/irish-nachos-guinness-stew/

Thanks for the amazing post, you earned your spot on the cooking channel!

 

 
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Posted by on March 23, 2011 in Super Bowl, Uncategorized

 

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Betty’s Traditonal Sweet Potato Pie Recipe

Sweet potatoes

Image via Wikipedia

In this video, Betty demonstrates how to make Traditional Sweet Potato Pie. This is great for the holiday season and a wonderful alternative to Pumpkin pie!

Ingredients:

1 ½ cups mashed cooked sweet potatoes (I used canned sweet potatoes, drained, and mashed them with a potato masher. You may cook fresh sweet potatoes in salted water until soft, and then drain, cool slightly, and mash, if you prefer.)
¾ cup brown sugar, firmly packed
¾ cup milk
2 eggs, well-beaten
1 tablespoon butter, melted
½ teaspoon salt
½ teaspoon ground cinnamon
unbaked pie 9-inch pie crust (I used Sensational Sesame Seed Pie Crust, available in bettyskitchen.)
whipped topping

In a large mixing bowl, stir together 1 ½ cups mashed cooked sweet potatoes, ¾ cup light brown sugar, ¾ cup milk, 2 well-beaten eggs, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Beat well, until completely blended. Pour into unbaked pie crust. Cover the top outer edge of the pie crust with strips of aluminum foil to protect it from burning. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake 35 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold. Place a dollop of whipped cream on top of each piece of pie, if desired. This is a gorgeous pie, and it tastes wonderful. It is a perfect addition to your holiday table! Enjoy! Love, Betty ♥

 
4 Comments

Posted by on March 22, 2011 in Baking, Betty's Kitchen, Sweets

 

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Potato Cakes with Smoked Salmon Recipe by Nigella Lawson

Pikat4

Image via Wikipedia

These are little potato pancakes made with “Smash” instant potato, remember “for mash get smash”

 

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Lamb Cutlets With Rosemary And Garlic Potatoes Recipe

Russet potato with sprouts. Sliced (left) and ...

Image via Wikipedia

How to make delicious lamb cutlets with sauteed rosemary and garlic potatoes. Give this one a go, it’s very tasty!

Ingredients:

Lamb cutlets
Salt and pepper
Bunch of rosemary for smoking

Par boiled potatoes
6 cloves of sliced garlic
½ cup coarsely chopped fresh rosemary
Salt to taste
Butter
Oil

I hope you enjoy! :)

 
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Posted by on March 12, 2011 in Lamb, Potatoes

 

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Fast Food Style Hash Browns Recipe

Bleu cheese omelette and hash browns

Image by Premshree Pillai via Flickr

How to make delicious fast food style hash browns. A couple of months ago I uploaded a bbq hash brown recipe and received a number of requests on how to make fast food style ones, so here they are!

Ingredients:

4 peeled potatoes — parboiled until they start to soften
1 beaten egg
2 tbs skim milk powder
1/3 cup plain flour
1 tsp salt
1 tsp sugar
1/8 tsp pepper
1 tsp softened butter
Oil to fry in

I hope you enjoy! :)

 

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Betty’s Deep-Fried Potato Wedges Recipe

baked potato wedges

In this video, Betty demonstrates how to make Deep-Fried Potato Wedges. These are Russett potatoes that are boiled in water and chilled overnight, and then cut into wedges for deep-frying.

Ingredients (makes 30 potato wedges):

5 medium-sized potatoes, unpeeled (I used Russett potatoes.)
salted water for boiling potatoes
peanut oil for frying potatoes
sea salt, to taste

In a large pot, place unpeeled potatoes in water that has been salted with 1 teaspoon of salt (or to taste). Bring to a boil and boil for about 25 minutes, or until tender, but not mushy, when tested with a fork. Drain, and cool to room temperature. Place in the refrigerator and chill overnight. To prepare the potatoes, cut each one in half lengthwise. Putting the flat side against the cutting board, slice each potato-half into three equal wedges, for a total of thirty wedges. Heat peanut oil to 350 degrees (F). Carefully place potato wedges into hot oil, in batches. The potato wedges will become brown and crisp very quickly, and they are already cooked in the center. Remove the browned potato wedges to a platter that is covered with paper toweling to drain. When drained, place the Deep-Fried Potato Wedges on a nice serving plate and serve immediately with ketchup. These are great with hamburgers, hot dogs, steaks, really just about anything! Enjoy!!! –Betty 

 

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