Wednesday, July 20, 2011

Crusty new potatoes

As you will see from previous posts in my blog that I love new potatoes. This is another recipe where new potatoes get a tangy coating of yogurt and spices. They make a good snack on a toothpick especially if they are tiny potatoes (the kind you get in Trader Joes) or as a side dish.

The potatoes are boiled and cracked to make sure that they soak up as much flavor as possible. Cooked with the yogurt the potatoes develop a nice thin crust.


1lb new potatoes
1 tablespoon fresh ginger, peeled and cut into thin strips
1/4 teaspoon asafoetida
3/4 teaspoon cumin seeds
1/2 teaspoon garam masala
2 teaspooon coriander powder
1 - 1/2 teaspoon kosher salt
 1/4 teaspoon turmeric powder
1/2 - 1 teaspoon chopped jalapeno peppers (depends on your spice tolerance)

1/2 cup plain whole milk yogurt 
1 tablespoon clarified butter
1 tablespoon cilantro leaves, chopped for garnish


1. Cook the potatoes in a large pot of salted boiling water till they are fork tender. (The potatoes should not become mushy). Drain and crack the potatoes using a potato masher. Make a spice mix of garam masala, coriander powder, turmeric powder, and salt and mix it with the potatoes. Set aside for let them cool.

2. Heat the clarified butter in a large heavy skillet. Add the cumin seeds and asafetida and cook for 30 seconds. Add ginger and sauté till they are light brown at the edges. Add the chopped green chili and saute for another 30 seconds.

3. Reduce the heat and add yogurt a little at a time stirring till it is well blended. (the yogurt should not curdles). Add the cracked potatoes coated in the spice mix to the pan and mix well with the yogurt mixture. 


4. Saute for a few minutes till the potatoes are a little brown. Then reduce the heat and add a cup of water. Cook till the mixture is dry and the potatoes have a nice crust about 10 to 12 minutes.


5. Serve hot, garnished with chopped cilantro.  
Serves 6 as an appetizer or 3 as a side dish.

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