Grilled potato fingers
| Preparation time | 20 min |
| Enough for | 6 people |
the ingredients
- Three large potatoes.
- A teaspoon of fine lemon zest.
- ¼ teaspoon of black pepper.
- A teaspoon of curry spices.
- A teaspoon of fine coriander.
- One teaspoon of garlic powder.
- A quarter teaspoon of chili.
- A quarter cup of olive oil.
- A teaspoon of paprika.
- a small spoon of salt
How to prepare
- Preheat the oven to 200 degrees, and bring a wide, short-edged tray.
- Wash potatoes using a stiff brush; To get rid of dust, avoid peeling it, then dry it.
- Cut the potatoes lengthwise into halves, then cut each half into four fingers.
- Place the potatoes in the tray.
- Place the spices, paprika, coriander, chili, salt, pepper, salt, garlic, lemon zest, and olive oil in a small dish, and stir the ingredients to mix together.
- Distribute the spice mixture over the potatoes, and reduce the potato fingers together to cover them all with the spices.
- Arrange the potato fingers, skin-side down, without covering the tray.
- Place the potatoes in the oven for 25-20 minutes until they become golden and toasted, and serve them hot.
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Chicken with potatoes in the oven
| Preparation time | 15 min |
| Cooking time | 60 min |
| Enough for | 4 people |
the ingredients
- Three tomatoes, or ten peeled, chopped, and roasted cherry tomatoes.
- Whole chicken cut into large pieces, or pieces of chicken thigh.
- Five cloves of garlic, peeled and chopped.
- A teaspoon of ground cinnamon.
- Juice of three grains of lemon.
- A tablespoon of dried thyme.
- A tablespoon of chili paste.
- Grate two lemons.
- A tablespoon of sumac.
- a tablespoon of salt.
- Half a cup of water.
- A quarter cup of vinegar.
How to prepare
- Place the chicken pieces in a large bowl.
- Add all ingredients to the chicken, and marinate it.
- Place the chicken and potatoes in a baking tray.
- Pour the marinade over the chicken pieces.
- Place the chicken in a hot oven for 30 minutes on high heat.
- Reduce the temperature after that, and cover the baking tray with aluminum foil.
- Remove the chicken from the oven after 30 or 40 minutes, or until cooked.
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Oven baked Mexican potatoes
| Preparation time | 15 min |
| Cooking time | 30 min |
| Enough for | 5 people |
the ingredients
- Two medium-sized potatoes, unpeeled and washed.
- Two slices of dried beef bacon, cut and cooked.
- A third of a cup of sharp cheddar cheese, grated.
- A quarter teaspoon of ground red chili.
- Two tablespoons of green onions, cut into slices.
- Two tablespoons of olive oil.
- A tablespoon of pickled hot pepper.
- A quarter teaspoon of onion powder.
- A quarter teaspoon of garlic powder.
- Salt and black pepper to taste.
- A pinch of ground cumin.
- A tablespoon of paprika.
How to prepare
- Heat the oven to 200 degrees Celsius.
- Line an oven tray with aluminum foil, spray it with oil, and set it aside.
- Cut the potatoes into fingers approximately half a centimeter wide.
- Mix the potatoes with the oil in a large bowl, stir well, then add the spices, and stir until all the potato fingers are coated.
- Distribute the potatoes on an oven tray, and bake them for 25 minutes, or until they are cooked and slightly crispy.
- Stir the potatoes slightly halfway through the baking process.
- Remove the tray of potatoes from the oven, and distribute the potatoes on an oven tray.
- Distribute cheddar cheese, hot peppers, green onions, and dried beef bacon over the surface of the potatoes, then place them in the oven for two minutes or until the cheese melts. They can be served with ranch dressing.
- Serve the potatoes in a plate alongside sour cream and green onions.
