Indian Home Fries Recipe - Cooking Index
Indian Home Fries Recipe - Cooking Index
This dish uses an Indian cooking technique that results in mouth-watering spicy potatoes fried to a crisp golden brown. Like American home fries, the potatoes are first cooked until tender before they are sauteed. However, before that final step, they are tossed with a tantalizing paste of garlic, fresh ginger, a bit of turmeric, and ground red pepper, and then fried with whole fennel seed. This dish is marvelous with roast chicken.
Type: Vegetables| 6 cups | 1422ml | Boiling potatoes (medium) |
| 4 tablespoons | 60ml | Water |
| 2 tablespoons | 30ml | Grated fresh ginger |
| 4 | Garlic cloves - finely chopped | |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1 | Ground red pepper | |
| 2 tablespoons | 30ml | Vegetable oil |
| 1 teaspoon | 5ml | Fennel seeds - (heaping) |
In a large pot, cover the potatoes with water and bring to a boil. Lower heat and simmer, covered, 30 to 35 minutes, or until tender. Drain, cool slightly, and peel. Cut the potatoes into 1/2-inch to 3/4-inch cubes.
In a blender, process the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.
In a large, preferably nonstick skillet, heat the oil over medium-high heat. When hot, add the fennel and cook 30 seconds. Remove from the heat, stir in the spice paste, then cook 2 minutes. Add the potatoes and stir with a spatula to evenly coat them with the spice paste. Fry 10 to 15 minutes, turning occasionally, until the potatoes have a golden brown crust.
This recipe yields 4 to 6 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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