September 24, 2007
Indian Style Potatoes
Paula Karrer
1 CSA share potatoes (1 to 1½ lbs)
Cooking fat/oil of your choice (peanut oil, ghee, canola…but not butter as it may burn)
Ginger 1inch piece, peeled and chopped
Garlic 1-3 cloves, peeled and chopped
Cayenne (optional) ½ tsp
Curry powder 1-3 Tbsp
OR
Your choice of whole spices such as cumin seed, fennel seed, sesame seed, coriander, cardamom, mustard seed.
and/or
Your choice of ground spices such as cumin, turmeric, cayenne, cardamom.
Boil the potatoes in their skins and cool completely. I do this when I making dinner the night before.
Peel potatoes and cut into 1 inch cubes.
Using a mortar and pestle or food processor, make a paste of the garlic, ginger, cayenne and curry powder (or your own ground spice blend) and a few tablespoons of water.
Heat cooking fat over moderately high heat in a large, preferably nonstick skillet. Potatoes will brown best with a generous amount of fat (4-5 tbsp), but you may use less if you prefer.
If using any whole spices, put them in the hot pan for a few seconds until they sizzle and pop.
Add your garlic/ginger/curry or ground spice paste and stir fry for 2 minutes or so.
Add the potatoes and cook 5-10 minutes until they form a brown crust. Serve up immediately.
