Home Fried Potatoes With Onion And Amchoor Recipes

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Steps:

• Peel the potatoes, cut them into 1-inch chunks, and boil in salted water to cover until tender, 10 to 15 minutes. Drain.
• Put the butter in a 12-inch skillet, preferably nonstick, over medium heat. Wait a couple of minutes, then add the potatoes. Raise the heat to medium-high and cook, turning to brown each side but not stirring too often. Add the onion when the potatoes are nearly done, after 10 to 15 minutes of cooking; cook, stirring, until the onion softens and begins to brown, 5 to 10 minutes. Add the seasonings, then taste and add more salt, cayenne, or amchoor if you like and serve hot or at room temperature.
• In step 2, cook 1 tablespoon mustard seeds in the oil before adding the potatoes. Omit the onion and, along with the potatoes, add 1 tablespoon whole cumin seeds and 1 teaspoon ground turmeric. Add 1 jalapeño, stemmed, seeded, and minced, or to taste, and cook for another minute or two, then finish with some chopped fresh cilantro leaves and about 1/4 cup chopped cashews (optional).
• A popular vegetarian dish: Follow the preceding variation and add 3 or 4 hard-cooked eggs (page 338), each cut into about 8 pieces, and 2 cored, seeded, and chopped tomatoes along with the chiles. Cook for another 2 minutes or so, then garnish and serve.

Steps:

• Preheat oven to 500 degrees F.
• Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.

Steps:

• In a large skillet, cook potatoes and onion in butter over medium heat for 10 minutes or until golden brown. Season with salt and pepper.

Steps:

• Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
• Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
• Return the onion to the pan, toss and season. Serve warm.