Food From My Friend: Spiced Potatoes

 I already featured Nanda's wonderful chai--today I made her recipe for spiced potatoes and served it alongside roasted chicken and Brussels sprouts! A winner all the way around!


And here's the cast! 


I scrubbed four potatoes, pierced them with a knife and microwaved them until they were just tender--about 10 minutes. Once they were cooked through, I left them to cool and then peeled them. I did this step a couple of hours ahead of the rest of the process. Recipes that can be easily broken into steps are great when there are little kids around!


In the meantime, salt, turmeric, cumin and chili powder were measured out and waiting!


Seven tablespoons of avocado oil were heated in a Dutch oven.


Onions are optional for this dish but I had half of one just waiting to be used so I sliced it thinly then gave it a rough chop.


Once the onions were tender, the salt and spices were mixed into the hot oil.


The potatoes, now peeled and cut into nice chunks, were added and mixed to coat them in the spices.


I scraped the bottom of the  pan as I flipped the potatoes around and once they were nicely coated, I took them off the heat. I was bummed that the beautiful yellow turmeric color was not very apparent in this photo.

Nanda suggested serving the potatoes on naan so that's what we did! An easy dish that is both versatile and satisfying. It was delicious--not a bad start to a Monday!

Here's the promised recipe:

Spiced Potatoes (Recipe courtesy of Nanda Tewari)

Ingredients:

 

4 medium potatoes

6-7 T. cooking oil

½ onion, chopped (optional)

½ tsp. ground turmeric

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. chili powder

Chopped green chiles (optional)

 

Instructions:

 

1.     Wash potatoes and place in a Ziploc or covered container. Microwave for about 8 minutes.

2.     Let potatoes cool, then peel and chop into 4-6 pieces each.

3.     In a pan or work, heat the oil on medium. If using onions, sauté till softened.

4.     Add spices and salt and green chiles, if using.

5.     Add the chopped potatoes and mix them around to absorb the spices. Do not leave unattended! Add a little more oil if the pan is too dry.

 

Serve with naan or pita.

Note: Nanda emphasized that the measurements are very basic and should be adjusted to your tastes!


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