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.
- ~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)
- Dice the boiled potatoes.
- In a large pot on high heat add oil (4 tbls) and cumin seeds.
- When the pan gets hot add the potatoes.
- Add all the other spices.
- Stir to coat/combine.
- Cook for about 5 mins, stirring continuously (this will help continue breaking down potatoes so they are smashed without the act of smashing).
Steps for Crispy Potatoes (from the cookbook)
- Slice the potatoes lengthwise into quarters. Then cut them crosswise into 1-inch pieces.
- Heat the oil (6 tbls) in a large work over high heat.
- When the oil begins to smoke, add the cumin seeds. This will cause sputtering so be careful!
- After the seeds stop sputtering, add the chiles (optional)
- When they are well toasted, add the turmeric and briefly stir.
- Add the potatoes and salt.
- Toss well, cover, and leave on medium-high heat until the potatoes are slightly toasted, about 4 mins.
- Uncover and add the coriander seeds and toss well again.
- Continue to heat uncovered, tossing occasionally until the potatoes are crusty and well browned, about 6-8 minutes.
- Serve warm.