Indian potatoes

Name: Indian potatoes
Ingredients: 250 grams of small potatoes; salt/pepper; 1 teaspoon of cumin seeds; 1/2 teaspoon of garlic powder; 1/2 teaspoon of turmeric; 2 teaspoons of smoked paprika; 3 tablespoons of olive oil

Appetizers - Indian potatoes by Cezara L. - Recipia

When I cook at home, I always turn to this potato recipe whenever I want something simple but different from the usual recipes. I've made it many times, especially when I have small potatoes that I don't quite know how to prepare otherwise. If you have all the spices on hand and want to change up your routine a bit, these potatoes turn out great and don't require much work. Quick Info Total time: approximately 50-60 minutes, depending on how quickly the potatoes boil Preparation time: 10-15 minutes Cooking time: 35-40 minutes (including boiling + frying) Servings: 2 Difficulty: easy Recipe type: side dish, quick Indian-inspired meal Ingredients 250 grams small potatoes, unpeeled Salt to taste Ground black pepper to taste 1 teaspoon cumin seeds 1/2 teaspoon garlic powder 1/2 teaspoon turmeric 2 teaspoons smoked paprika 3 tablespoons olive oil Instructions 1. Wash the potatoes well, without peeling them. Place them in a pot with cold water and add a little salt. Boil them until a fork easily goes in, but don’t let them fall apart. Depending on the size of the potatoes, this takes about 20 to 30 minutes. 2. Remove the potatoes from the water and let them cool slightly, enough to touch without burning yourself. 3. Once they are cool enough, place them on a tray or countertop and gently press each potato with a fork, just enough to crack them slightly and flatten them. They should not become mashed, just slightly flattened and cracked in places. 4. Sprinkle all the potatoes with salt, pepper, turmeric, smoked paprika, and garlic powder. It’s easier to do this now before frying. 5. Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30-40 seconds until you can smell their aroma. Be careful not to burn them. 6. Place the potatoes in a single layer in the skillet. If they don’t all fit, it’s better to do them in two batches. 7. Let them fry without moving them too much until they form a golden crust on the bottom. This takes about 4-5 minutes. 8. Carefully flip them and let them cook for a few more minutes on the other side until they are golden and crispy. 9. Remove them to a plate. They can be served immediately. Why I make this recipe often It’s easy to make and doesn’t require complicated ingredients. The potatoes get a special flavor from the spice combination and can be a quick side dish or even a standalone meal. They are good both warm and cold, and they don’t wilt if they sit for a while. Tips and Variations Tips - Don’t let the cumin sit too long in the oil, as it becomes bitter. - The potatoes should be roughly the same size to cook evenly. - If you have new potatoes, they turn out even better. Substitutions - You can use sunflower oil if you don’t have olive oil. - Garlic powder can be omitted if you don’t have it, or you can add a little crushed garlic directly into the skillet towards the end. Variations - You can add other spices like chili or coriander if you want it spicier. - For a fresher taste, sprinkle a little chopped parsley at the end. Serving Ideas - They go well with a simple salad. - They can be served as a warm snack or a side dish for a main course. - You can serve them with a simple yogurt sauce. Frequently Asked Questions Do I have to use small potatoes? No, but if you use larger potatoes, cut them into smaller pieces so they boil and brown evenly. If I don’t have smoked paprika, can I use regular paprika? Yes, you can use any kind of paprika, but the flavor will be slightly different. Do I have to use cumin seeds, not powder? Seeds are ideal for flavor, but if you don’t have them, you can sprinkle a little cumin powder directly over the potatoes. Can I fry them in the oven instead of in a skillet? The recipe is designed for a skillet, but you can try it in the oven, though the time and texture will be different. Can I prepare the potatoes in advance? You can boil and press the potatoes ahead of time, but fry them just before serving to keep them crispy. Nutritional Values Approximately, for one serving (half of the recipe): 220-250 kcal, 6-8g fat, 35-40g carbohydrates, 3-4g protein. Values are approximate and depend on the size of the potatoes and the type of oil used. The recipe is low in protein and gluten-free. Storage and Reheating These potatoes are best fresh. If leftovers remain, you can store them in the fridge for up to 2 days in a sealed container. They can be quickly reheated in a skillet without additional oil, but they won’t be as crispy as right after cooking.

Indian potatoes

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