By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.
Ingredients | Sweet Potato Snack Recipes Indian
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon cayenne pepper
2 large russet potatoes, peeled
salt to taste
2 tablespoons butter
1 tablespoon olive oil
½ cup sliced green onions
¼ cup diced hot chile peppers
¼ cup chopped cilantro
Directions
Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
Remove potatoes from the refrigerator and cut in half once more.
Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
Transfer potatoes to a plate and top with cilantro.
You can top the potatoes with parsley or green onions instead of cilantro, and use sweet chile peppers instead of hot, if preferred.
Info | Sweet Potato Snack Recipes Indian
prep:
15 mins
cook:
25 mins
additional:
8 hrs 30 mins
total:
9 hrs 10 mins
Servings:
4
Yield:
4 servings
