danengler + potato   68

Priya Makes Pav Bhaji | From the Test Kitchen | Bon Appétit - YouTube
2 Russet potatoes
2 Roma tomatoes, diced
1 lime, quartered
1 Serrano pepper, diced
0.25 cups cilantro, minced
1 cup red onion, finely diced

0.5 cup peas, frozen
1.5 cup cauliflower florets

1.0 tablespoon extra virgin olive oil
0.75 teaspoons ground turmeric
1.0 tablespoon ground coriander

8 soft potato rolls
butter, softened

Scrub the potatoes and prick each several times with a fork.
Microwave for 5 mins, then turn them over and microwave for another 5 minutes.
Allow potatoes to cool enough to peel, then roughly mash them in a bowl.
Add peas, cauliflower, and 3 cups water to a pot. Cover and bring to a boil, then reduce heat to a simmer for 7-10 mins until soft.
Drain the vegetables before returning them to the pot and lightly mashing them.
Bring large skillet to medium-high heat and add olive oil. When the oil shimmers, add turmeric and coriander and allow the spices to bloom.
Add tomatoes and stir until a chunky sauce forms. Add 2 tablespoons of water to deglaze pan.
Reduce heat to medium-low. Add peas, cauliflower, potato, and Serrano pepper.
Add 1 teaspoon salt, another 2-4 tablespoons of water (depending on how dry the mashed potato is), and cilantro. Stir to combine.
Allow the bhaji to stew for at least 4 minutes. Season to taste.
Split the potato rolls and liberally butter each side. Toast butter-side down on a medium pan until golden brown.
Top each bun with bhaji, a sprinkle of onion, and a squeeze of lime.
indian  vegetarian  potato  tomato  lime  serrano  cilantro  redonion  peas  cauliflower  oliveoil  turmeric  coriander  rolls  butter  madethis:excellent 
december 2018 by danengler
Dinner Tonight: Cauliflower-Potato Curry (Aloo Gobhi) Recipe | Serious Eats
1. The masala as written is pretty bland. Use an extra 1/2 tsp of chili powder, turmeric, salt, mustard seed, and cumin, along with 1/4 tsp of cayenne pepper.
2. If using a 28 oz can of San Marzano tomatoes, chop the tomatoes and add all of the juices to the pot.
3. Allow the cauliflower to cook 30-40 minutes instead of 20.
indian  vegetarian  vegan  cinnamon  clove  ginger  garlic  cilantro  chilipowder  turmeric  mustardseed  cumin  cauliflower  potato  carrot  onion  tomato  pea  madethis:excellent 
march 2018 by danengler
Champ (Buttery Mashed Potatoes with Scallions) | Serious Eats : Recipes
If you don't have any cream on hand, don't bother. The butter and a firm mash provide ample creaminess.
madethis:good  scallion  lightcream  cream  butter  potato  champ  mashedpotatoes  irish 
june 2012 by danengler
Weeknight Recipe: Potato and Cauliflower Curry | Apartment Therapy The Kitchn
Doubled the amount of spices and garlic. Added frozen peas toward the end. Could perhaps halve the tomatoes.
tomato  currypowder  indian  curry  potato  cauliflower  onion  garlic  cumin  turmeric  vegetarian  yogurt  madethis:good 
august 2011 by danengler
Easy Weeknight Dinner: Potato Tacos (Tacos de Papa) | Apartment Therapy The Kitchn
10 corn tortillas
2 large red potatoes, peeled and cut in 1/2-inch cubes
4 1/2 T olive oil
2 poblano chile peppers
2 cloves garlic, chopped
1C chopped onion
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1 ear white corn, stripped of kernels
2 scallions, chopped
Salt & pepper
1 lime
Fresh avocado, diced

Preheat the oven to 450 degrees Fahrenheit.

In a skillet heat 3T olive oil and add potatoes. Fry until crispy and brown. Halve the poblano chiles, remove ribs and seeds. Add poblano cut-side down to a baking dish that has been lightly coated with olive oil. Roast them in the oven for ~10 minutes, then chop.

Remove the cooked potatos to a plate lined with paper towels. Add the remaining 1T of oil to the skillet. Cook the onions, garlic, celery, bell pepper, and corn. Salt & pepper to taste, juice the lime and add it to the skillet. Cook on low for 5 minutes. Stir.

Heat a large skillet or griddle and warm up the tortillas on each side, ~5 minutes per side.
texmex  taco  potato 
december 2009 by danengler
Apartment Therapy The Kitchn | Weeknight Recipe: Potato, Red Pepper, and Feta Frittata
Contrary to the directions seen here, start with the potatoes and cook them most of the way through before adding the onion. As written, the onions wound up burnt (and stuck to the bottom of the pan) before the potatoes were even half-done. Honestly, my only takeaway from this dish is "Use feta more often."
frittata  egg  potato  pepper  feta  madethis:average 
october 2009 by danengler

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