Vaguely Indian Fried Potatoes

Kind of made this up on a whim tonight, and it worked out, so I'm glad I measured things. You'll need:

  • 1.25 pounds of peeled potatoes (I used Yukon Gold)
  • 2/3 cup shallots, halved and sliced thin
  • 1 large mild chili pepper, minced
  • 2 tbsp grated ginger
  • 1 tbps curry powder or garam masala
  • 1 tsp kosher salt

PREP: Dice the potatoes pretty small - 1/8" to 1/4". Get a pot of lightly salted water on the stove to boil, slice the shallots, grate the ginger, take the seeds and ribs out of the pepper (I used an Anaheim) and mince it.

COOKING: Once the water is boiling, dump the potatoes in the water, cover it, and cook for 5-6 minutes. We're just blanching or par-cooking the potatoes here, we don't want them to be done. After 5-6 minutes, drain them and set them aside while you heat up a large skillet.

Add a tablespoon or two of oil to the pan and start sauteing the shallots and pepper. Once they start to soften and get a little color on them, about 3-4 minutes. Add the ginger and stir for 30 seconds or so. Then add the potatoes, curry powder, and salt, and stri until everything is coated. You may need to add another tablespoon of vegetable oil at this point. Let the potatoes cook, in an even layer, for 4-5 minutes, until they're startign to brown. Then stir everything, and let them cook for another 4-5 minutes until brown and a bit crispy.

Serves 3-4 in small side dish/appetizer portions.

Comments

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

Similar to what I did with another of your recipes

I was feeling like a little aloo a while back, so I looked up your recipe for baking potato wedges and used garam masala and regular curry powder. They came out great too, though my baking pan now has yellow stains that won't come off. Not that I care...
 
Jon

That sounds great. I will

That sounds great. I will ahve to try that one. And I've started describing things I cook for TAM as "vaguely [ethnic]".

DELICIOUS

Man, these were good. You might be able to get away with less oil - or you could serve them with naan and sop up the delicious spicy oil with that.

Oily [/Iron Chef Judge]

Yeah, I think maybe a slotted-spoon removal in retrospect was in order. There wasn't a lot of oil visible in the pan when I was cooking them, so I wasn't expecting them to be quite that slippery on the plate.
 

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.