Purple Potato Tadik With Cardamom Creme Fraische
- 3 purple potatoes, about 1 1/2 lbs, peeled
- 1/4 teaspoon of ground cardamom
- 1/2 cup creme fraische or sour cream
- Vegetable oil
- Salt and pepper
- Mint and basil leaves, optional
- Take the creme fraische and flavor with cardamom, salt, and pepper and leave off to the side. Make the traditional tadik with rice or you can simply boil the potatoes in salted water until soft, drain, and fry with vegetable oil until golden brown (you should use an even weight on the potatoes during the frying process so you can get a large circle of potatoes that are stuck together). Remove tadik and cut into either wedges or use a cookie cutter and cut out circles. Serve with a dollop of creme fraische mixture and basil and mint leaves.
purple potatoes, ubc, crueme fraische, vegetable oil, salt, basil
Taken from www.epicurious.com/recipes/member/views/purple-potato-tadik-with-cardamom-creme-fraische-1214594 (may not work)