theboxexperiment

Attempting to live a more sustainable lifestyle.

Indian Potatoes March 5, 2011

This recipe was adopted from “5 Spices, 50 Dishes,” by Ruta Kahate; a fantastic Indian cookbook. These could go well as either a side for dinner or as breakfast potatoes. You can make them 2 different ways, first as smashed potatoes and second quartered and crispy.

Ingredients

  • ~2 1/4 lbs of potatoes (either russet or red), boiled (and peeled if you prefer crispy potatoes)
  • 6 tbls of canola oil (we use less generally, probably around 4 tbls)
  • 1/2 teaspoon of cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 2 tsps coriander (or, if you have them 3 tbls coriander seeds, coarsely crushed)
  • if you really are craving spicy potatoes: 2 medium Serrano chiles, cut lengthwise in quarters (we’ve never done this)

Steps for Smashed (steps by JEM)

  1. Dice the boiled potatoes.
  2. In a large pot on high heat add oil (4 tbls) and cumin seeds.
  3. When the pan gets hot add the potatoes.
  4. Add all the other spices.
  5. Stir to coat/combine.
  6. Cook for about 5 mins, stirring continuously (this will help continue breaking down potatoes so they are smashed without the act of smashing).
  7. Enjoy

Steps for Crispy Potatoes (from the cookbook)

  1. Slice the potatoes lengthwise into quarters. Then cut them crosswise into 1-inch pieces.
  2. Heat the oil (6 tbls) in a large work over high heat.
  3. When the oil begins to smoke, add the cumin seeds. This will cause sputtering so be careful!
  4. After the seeds stop sputtering, add the chiles (optional)
  5. When they are well toasted, add the turmeric and briefly stir.
  6. Add the potatoes and salt.
  7. Toss well, cover, and leave on medium-high heat until the potatoes are slightly toasted, about 4 mins.
  8. Uncover and add the coriander seeds and toss well again.
  9. Continue to heat uncovered, tossing occasionally until the potatoes are crusty and well browned, about 6-8 minutes.
  10. Serve warm.
  11. Enjoy
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