SPANISH POTATOES RECIPE | BBC GOOD FOOD
These smoky, spiced potatoes are a great accompaniment for white fish or chicken
Provided by Good Food team
Categories Dinner, Side dish
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
- Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
Nutrition Facts : Calories 217 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.11 milligram of sodium
MY OWN FAMOUS STUFFED GRAPE LEAVES RECIPE | ALLRECIPES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Cook Time 1 hours 0 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, CarbohydrateContent 30.9 g, FatContent 18.7 g, FiberContent 0.7 g, ProteinContent 3.6 g, SaturatedFatContent 2.6 g, SodiumContent 573.2 mg, SugarContent 1.2 g
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