#goldenpotatoes

A traditional Indian dish called Dum Aloo is made with potatoes that are fried golden and then cooked in a spiced yogurt gravy. This dish is full of delicious flavors from the fragrant spices and smooth yogurt. It goes well with any meal.

Ingredients: 500g baby potatoes, boiled and peeled. 1 cup yogurt. 2 tablespoons vegetable oil. 1 onion, finely chopped. 2 tomatoes, pureed. 1 tablespoon ginger-garlic paste. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1 teaspoon garam masala. 1 teaspoon cumin seeds. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Put oil in a pan over medium-low heat and add cumin seeds. Allow them to sputter. Put in the chopped onions and cook until they turn golden brown. Add the garlic and ginger paste and cook for one more minute. Put in salt, turmeric powder, red chili powder, and tomato puree. Cook until the oil comes off. Mix yogurt with water and add it to the tomato mix. Bring it to a boil. Carefully mix in the boiled potatoes, making sure they are well covered in the sauce. Cover and cook on low heat for 15 to 20 minutes, stirring every now and then, until the potatoes are soft. Before serving, sprinkle with garam masala and top with fresh cilantro leaves.

Prep Time: 20 minutes

Cook Time: 40 minutes

You can make these Air Fryer Garlic and Parsley Baby Potatoes in no time at all. They are tasty and crispy. They get a great golden color in the air fryer, and the garlic and parsley give them a lot of flavor. They go well with every meal!

Ingredients: 1 pound baby potatoes, washed and halved. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Add the baby potatoes that have been cut in half to a large bowl. Add the olive oil, minced garlic, chopped parsley, salt, and pepper. Make sure that the seasoning covers all of the potatoes evenly. Spread out the baby potatoes that have been seasoned in the air fryer basket. If your air fryer is small, you might have to cook them in batches so they don't get too crowded. For 15 to 20 minutes at 400F 200C, air fry the potatoes, shaking the basket or tossing the potatoes every so often to make sure they brown evenly. Use a fork to poke a potato to see if it's done. The potato should be soft on the inside and crispy on the outside. After they're done, put the garlic and parsley baby potatoes on a serving dish and top with more fresh parsley if you want. As a tasty side dish or snack, serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free vegan twice baked potatoes are a crowd-pleasing dish perfect for holiday gatherings or any special occasion. Creamy mashed potatoes are loaded with vegan goodness and baked until golden and delicious.

Ingredients: 4 large russet potatoes. 1 cup unsweetened almond milk. 1/4 cup vegan butter. 1/2 cup nutritional yeast. 1/4 cup chopped chives. Salt and pepper to taste. 1/2 cup vegan cheese shreds. 1/4 cup vegan sour cream.

Instructions: Preheat oven to 400F 200C. Scrub potatoes clean and prick each several times with a fork. Bake potatoes directly on the oven rack for 45-60 minutes, until tender. Remove potatoes from the oven and allow them to cool slightly. Slice off the top third of each potato and scoop out the flesh into a large mixing bowl, being careful not to tear the skins. Mash the potato flesh with almond milk, vegan butter, nutritional yeast, chives, salt, and pepper until creamy. Spoon the mashed potato mixture back into the potato skins. Sprinkle vegan cheese shreds over the tops of the potatoes. Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly. Remove from the oven and let cool slightly. Top each potato with a dollop of vegan sour cream before serving.

Prep Time: 20 minutes

Cook Time: 80 minutes