Spicy Cheese Potatoes Recipes

Steps:

• Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
• In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
• Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
• Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Mix together; melted butter, seasoned salt, minced garlic, cayenne pepper and black pepper. Set aside.
• Prepare potatoes and onions.
• Mix potatoes and onions together in large bowl and add butter mixture.
• Stir to coat well.
• Spray a square casserole dish with non stick cooking spray.
• Spread 1/2 of the potato onion mixture on bottom of dish.
• Place 1/2 of the cheese slices on top of potatoes.
• Repeat layers.
• Sprinkle bread crumbs on top to cover.
• Bake, uncovered for 1 hour at 350 degrees.

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
• Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.

Steps:

• Pre-heat oven to 200c.
• Slice new potatoes to about 0.5cm thick and par-boil for approximately 5-10mins until mostly cooked.
• Spread potatoes out in an oven proof dish and dot the butter about evenly over the top.
• Season with salt and pepper and cover with cheese (you can grate it or just put it on sliced - it works either way).
• Bake in the oven for approximately 10mins or until potatoes are cooked and cheese has fully melted.
• PLEASE NOTE -- My oven temperature is notoriously misleading, so please don't rely too heavily on my timings and settings. No-one knows your ovens like you do so just adjust as you see fit.