Wednesday, 5 January 2011

dry fried spicy potatoes

This recipe lets potatoes take centre stage. If you're going veggie it is a lovely main dish with a salad, and of course it can be a great side dish as well. The fried spices give a sweet and nutty warmth, and can give a quick pep to a simple meal.

My source recipe, by Madhur Jaffrey, suggests cooking the potatoes in their skins, leaving them to cool and then peeling them. Being inherently lazy, I like to peel them, cut them into cubes and cook them like that. If you follow MJ's instructions you get a lovely waxy skin, providing you use the right kind of potato. This version allows for all varieties.

Other than the potatoes the main ingredients are ginger and garlic.

Use a non-stick or heavy based frying pan.

Ingredients
1 lb potatoes
1" ginger
3 cloves of garlic
1 tbsp lemon juice
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp paprika or cayenne
several pinches of salt
5tbsp oil

Recipe

Peel the potatoes and cut into 2cm cubes, boil in water for 5 minutes and drain.
Blend ginger, garlic, lemon juice, turmeric, cumin and paprika together with salt to make a paste.
Heat the oil on a medium flame, adding the spice paste and let it sizzle for a moment.
Add the cubed cooked potatoes and turn the heat up a little.
Stir the potatoes around, letting them get well browned on all sides.

Serve.

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