Sunday, February 22, 2009
Crispy Pan Fried Potatoes with Cumin Seeds
Just a quick note because the Oscars are coming on and I'm in a hurry. This recipe is adapted from the book Indian Home Cooking, which my friend Amee says is one of the most authentic Indian cookbooks out there. It's a truly wonderful book that I haven't cooked nearly enough out of - everything I've made has been incredible. Until next time, Happy Oscar watching! Good luck with your picks!
Crispy Potatoes with Cumin Seeds
Adapted from Indian Home Cooking by Suvir Saran and Stephanie Lyness.
1 1/2 small potatoes, either creamer or red boiling
3 tablespoons olive oil
2 teaspoons cumin seeds
1/4 teaspoon black mustard seeds
1 teaspoon kosher
1/4 teaspoon black pepper
1/2 Garam Masala
Put the potatoes in a pot with cold water to cover. Bring to a low boil, and cook for 25-30 minutes until tender. Drain rinsing with cold water for a minute, then refrigerate until very cold, at least two hours.
Just before cooking, cut your potatoes into 1 inch cubes. Heat your olive oil over medium high heat and add the cumin seeds and mustard seeds. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
Add the potatoes, half the amount of salt, the cracked pepper and cook, stirring often until brown and crispy, about 30-35 minutes. Don't panic if you find bits of potatoes sticking stubbornly to the bottom of the pan. Just scrape free with a wooden spoon before they get too dark and stir into the potatoes. They make great 'crunchies' later. Stir in the garam masala during the last 10 minutes or so of cooking, once you see some browning, along with the rest of the salt, to taste.