Classic Cookbooks: Delicious 'Dry' Potatoes Recipe
- 7 medium-sized potatoes, boiled in their jackets and cooled, preferably at least 4 hours in advance (I used about 1 3/4 pounds potatoes)
- 10 tablespoons vegetable oil
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole black mustard seeds
- 12 whole fenugreek seeds
- 3 whole dried hot red peppers
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons salt (or to taste)
- 1 tablespoon lemon juice
- Just before you start, peel the boiled potatoes and dice them into pieces about 1 inch by 1/2 inch.
- In a wok or a 10-12 inch pot, heat the oil over medium flame. When very hot, put in the fennel and cumin seeds, and then the mustard seeds and fenugreek seeds. As they begin to change color and pop (about 10 seconds), add the red peppers. As soon as the red peppers swell and darken, add the diced potatoes, turmeric, and salt. Keep on medium heat and fry, turning gently so as not to break the potatoes. Fry for 15-20 minutes, until the potatoes are unevenly browned. Squeeze lemon juice over potatoes and taste for salt.
potatoes, vegetable oil, whole fennel seeds, cumin seeds, black mustard seeds, fenugreek seeds, peppers, ground turmeric, salt, lemon juice
Taken from www.seriouseats.com/recipes/2008/04/classic_cookbooks_delicious_dry_potatoes_1.html (may not work)