Helen RandellHot, spicy potatoes
April 7th 2009 07:16
When I began growing my own potatoes a few years ago, I was amazed by the difference in taste and texture compared to those you buy at the store. Home grown potatoes have such a depth of flavour, and they really are at their best when wrapped in foil, placed in amongst coals and once soft, served with butter and grated cheese.
This year I have planted some more kipfler potatoes and also purple potatoes. Now I just have to be patient until they are ready. In the meantime, these spicy potoates are perfect to serve as a side dish to basic grilled meats, or can be one of several dishes served in a mexican feast.
Hot, spicy potatoes
500g potatoes, peeled and cubed
4 tablespoons oil
2 red chillies, thinly sliced
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon ground coriander
lime juice
Mix all ingredients, except the lime juice, togther in a bowl until the potatoes are evenly coated. From this step you can cook the potatoes two different ways. You can either place them in a baking tray and pop them in a moderate oven for 30-40 minutes, turning them halfway through, or you can heat a little oil in a frying pan and pan fry them until golden and soft. Serve with a refreshing squeeze of lime juice.
The frying pan method will see you produce crispier, more golden potaotes with a stronger flavour, as the spices cook and intensify. The oven method will see you putting them in, pouring yourself a glass of wine, kicking off your shoes and relaxing before dinner. It's your choice ... I did them in the oven.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I recently started eating sweet potatoes instead of the standard variety because the health benefits far outweight the potato.
But when poor you can't go past them - so cheap and you can make an entire meal out of them.