I am obsessed with potatoes. Literally potatoes in any shape or form. While traveling through India last year August we went on a food tour in Delhi. One of the final stops of the food tour was this tiny little shop that sold super crispy, spicy potatoes. It was one of the best things that I had ever tasted. I have no idea what it was called, so I'll just stick with crispy, spicy potatoes. I have been trying to recreate these potatoes ever since. It's not 100% accurate but my version is also pretty tasty. Even if I have to so myself.
These potatoes can be served as a side dish with most dishes or it can be enjoyed as a snack. I have specified which spices I usually use but I'm sure that you will have a similar outcome if you use whatever curry spices you have at home. This recipe serves 4-6 people.
Ingredients:
5 x large potatoes
1/2 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1 tsp tandoori masala or any red masala mix
1 tsp crushed garlic
1/4 cup sunflower or any neutral oil
Salt to taste
Instructions:
1. Peel and cube potatoes in 2cm wide cubes.
2. Boil potatoes for 10 - 15 minutes or until fork-tender. Make sure that your potatoes are not too soft.
3. In a large pan heat the oil. You want the oil to coat the bottom of your pan. So add more or less oil depending on the size of your pan.
4. Once the oil is hot add the spices to the oil and mix it together. Let the spices bloom for 2-3 minutes.
5. Once the spices have bloomed add the potatoes to the pan. Add the garlic to the pan and coat the potatoes in the oil mixture.
6. Let the potatoes cook for 10 - 15 minutes, turning frequently to ensure that all sides are crispy. Do not leave it on one side for too long as it might burn.
7. When the potatoes are golden brown and crispy remove them from the pan and sprinkle with a bit of salt.
8. Serve warm.
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