Best Spicy Red Potatoes Recipes

RED SNAPPER WITH SPICY SOY GLAZE ON SAUTEED VEGETABLES AND SWEET POTATOES

Steps:

• Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces. Chop coriander. Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn). Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
• Remove steamer from heat and season potato with salt and pepper. Keep potato warm in steamer, covered. In a small saucepan heat glaze and keep warm, covered.
• Preheat oven to 275°F.
• In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes.
• While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and sauté carrots until barely tender, about 2 minutes. Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and sauté vegetables, stirring, until just tender, about 30 seconds. Add cabbage and onion and sauté, stirring, until just tender, about 1 minute. Immediately transfer sautéed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
• Divide potato among 4 plates and top with sautéed vegetables. Put fillets, skin sides up, on vegetables and drizzle with some glaze.
• Garnish plates with lime wedges and serve remaining glaze on the side.

SPICY RED ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F. Put a sheet tray in oven to get hot.
• Toss the potatoes in a large bowl with the olive oil, garlic, red pepper flakes, salt, pepper and cumin. Spread potatoes out evenly on the hot half sheet tray. Roast until tender and nicely browned, about 35 minutes .Remove the potatoes from the oven and put them back into the bowl. Add the vinegar, parsley, cilantro, chives, salt and pepper, to taste. Toss well to combine ingredients evenly. Serve alongside roasted chicken, if desired.

CRISP AND SPICY FRIED RED POTATOES

Steps:

• 1. Boil potatos for a few minutes but not all the way through. Just long enough to soften them a tiny bit. Then drain well, careful not to bruise (they should not be really soft) Allow to cool off completely.
• 2. In a large bowl add potatoes and seasoning to taste. I add alot of garlic and cajun spice) and gently toss potatoes till completely covered. Add more seasoning if needed to cover all potatoes.
• 3. In a large skillet heat veg oil and add potatoes. Fry until cooked through and the outsides are browned and crispy.
• 4. Add a few pats of butter to top and gently toss potatoes. Fry a few minutes more.

SWEET AND SPICY MASHED RED POTATOES

Steps:

• Cook potatoes and pears in boiling water in large saucepan 15 min. or until potatoes are tender; drain. Return to pan.
• Add butter; mash until potato mixture is desired consistency.
• Stir in dressing and nutmeg.

SPICY RED POTATOES

Steps:

• 1. Slice potatoes into wedges and throw them into a large ziploc with the other ingredients and shake well.
• 2. Spread them out into a single layer on a baking sheet and bake at 400 for 20 minutes.
• 3. Turn potatoes and bake 15 more minutes. Enjoy!