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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Spicy Roasted Potatoes with Yogurt Dipping Sauce (Crushed Aleppo Chili)

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    Spicy Roasted Potatoes with Yogurt Dipping Sauce (Crushed Aleppo Chili) Empty Spicy Roasted Potatoes with Yogurt Dipping Sauce (Crushed Aleppo Chili)

    Post by Lobo Tue 19 Jan 2016, 11:23 pm

    Spicy Roasted Potatoes with Yogurt Dipping Sauce (Crushed Aleppo Chili) Img94l
    Spicy Roasted Potatoes with Yogurt Dipping Sauce (Crushed Aleppo Chili)
    Spicy Roasted Potatoes with Yogurt Dipping Sauce (Crushed Aleppo Chili) Translucent
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    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 4
    Aleppo chili adds a mild layer of heat and lightly fruity taste to chunks of roasted russet potatoes, which are also seasoned with spicy harissa and nutty sesame seeds. To counter their bold flavor, the potatoes are dipped into a cooling sauce of tangy yogurt enhanced with lemon juice and fresh mint.






    • 149

    Ingredients:


    • 1/4 cup canola oil
    • 2 Tbs. prepared harissa
    • 1 tsp. crushed Aleppo chili
    • 1 Tbs. sesame seeds
    • 1 tsp. sea salt, plus more, to taste
    • 3 lb. russet potatoes, peeled and cut into 2-inch chunks
    • 1 cup plain Greek-style yogurt
    • Leaves from 1/2 bunch fresh mint, cut into thin ribbons
    • 1/2 lemon
    • Freshly ground pepper, to taste

    Directions:

    Preheat an oven to 425°F. Drizzle the oil into the bottom of a roasting pan and place the pan in the oven as it preheats.
    In a large bowl, combine the harissa, Aleppo chili, sesame seeds and the 1 tsp. salt. Add the potatoes and stir to coat well.
    When the roasting pan is hot, remove it from the oven and carefully add the potatoes, stirring gently to coat them with the oil. Arrange the potatoes in a single layer in the pan. Roast until the undersides are nicely browned, 25 to 30 minutes. Using a metal spatula, flip the potatoes over and roast until they are tender inside and browned and crisp outside, about 15 minutes more.
    Meanwhile, put the yogurt in a small bowl and fold in the mint. Squeeze the juice from the lemon half into the yogurt and stir well. Taste and adjust the seasonings with salt and pepper.
    Transfer the roasted potatoes to a warmed platter and serve immediately with the yogurt sauce for dipping. Serves 4.
    Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).
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