Spiced Indian Crispy Potatoes
This delectable Indian-inspired recipe transforms simple potatoes into a vibrant and flavorful dish with a crispy golden crust. Adapted from the Potato Harvest Cookbook, these Spiced Indian Crispy Potatoes are infused with aromatic spices like ginger, garlic, turmeric, and fennel, making them a perfect side dish or snack for any occasion. Garnished with fresh cilantro or parsley, they bring a burst of color and freshness to your plate, inviting everyone to savor each bite.
6
Servings
133
Calories
10
Ingredients
Ingredients
medium potatoes
6 (peeled and cubed)
water
4 tablespoons (for the spice paste)
grated fresh ginger
2 tablespoons
garlic cloves
4 (finely chopped)
salt
1 teaspoon
turmeric
1/2 teaspoon
ground red pepper
1 pinch
olive oil
2 tablespoons (for frying)
fennel seed
1 teaspoon
fresh cilantro or parsley
to garnish (chopped)
Instructions
1
Start by placing the medium potatoes in a large pot and covering them with water. Bring the water to a boil over high heat.
2
Once boiling, reduce the heat to a simmer and cover the pot, allowing the potatoes to cook for 30 to 35 minutes, or until they are tender when pierced with a fork.
3
After cooking, drain the potatoes and let them cool slightly for easier handling. Once cool enough to touch, peel the skins off.
4
Cut the peeled potatoes into 1/2-inch cubes to ensure even cooking later.
5
In a food processor, combine the water, grated ginger, chopped garlic, salt, turmeric, and ground red pepper. Pulse until you achieve a smooth paste.
6
Heat olive oil in a large nonstick frying pan over medium-high heat until shimmering.
7
Add the fennel seeds to the hot oil and sauté for about 30 seconds until fragrant.
8
Remove the pan from heat and carefully stir in the prepared spice paste, returning to the heat for an additional 2 minutes of cooking, stirring occasionally.
9
Gently fold in the cubed potatoes into the pan, making sure they are evenly coated with the spice paste.
10
Continue frying the potatoes for 10 to 15 minutes, turning occasionally, until they develop a beautiful golden brown crust on all sides.
11
Once cooked, remove from heat and sprinkle with fresh cilantro or parsley for added flavor and presentation.
12
Serve hot and enjoy this delightful dish with your favorite dipping sauce or as a side to your main course!
Nutrition Information
5g
Fat
20g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Indian Crispy Potatoes?
This is an Indian-inspired recipe that transforms simple potatoes into a vibrant, flavorful dish with a crispy golden crust, infused with aromatic spices like ginger, garlic, turmeric, and fennel.
How many servings does this potato recipe make?
This recipe is designed to yield 6 servings.
What is the calorie count for one serving of Spiced Indian Crispy Potatoes?
Each serving contains approximately 133 calories.
How much fat is in each serving?
There are 5 grams of fat per serving.
What is the carbohydrate content of this dish?
Each serving provides 20 grams of carbohydrates.
How much protein do these potatoes provide?
There are 2 grams of protein per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
What are the main spices used for the flavor profile?
The dish uses grated fresh ginger, garlic, turmeric, ground red pepper, and fennel seeds.
How long should I boil the potatoes?
The potatoes should be boiled for 30 to 35 minutes, or until they are tender when pierced with a fork.
Do I need to peel the potatoes before boiling?
No, the instructions state to boil the potatoes first and then peel the skins off once they have cooled slightly.
What size should I cut the potatoes into?
The peeled potatoes should be cut into 1/2-inch cubes to ensure even cooking.
What ingredients are used to make the spice paste?
The spice paste consists of water, grated ginger, chopped garlic, salt, turmeric, and ground red pepper.
How is the spice paste prepared?
You combine the ingredients in a food processor and pulse until you achieve a smooth paste.
Which type of oil is recommended for frying?
The recipe calls for 2 tablespoons of olive oil.
When do I add the fennel seeds?
Add the fennel seeds to the hot oil and sauté for about 30 seconds until they become fragrant.
How long should the potatoes be fried?
Continue frying the potatoes for 10 to 15 minutes, turning occasionally.
What is the desired final appearance of the potatoes?
They should develop a beautiful golden brown crust on all sides.
What can I use to garnish the dish?
You can use fresh chopped cilantro or parsley for garnish.
Is this dish considered a main course or a side dish?
It is primarily a side dish or snack, though it can accompany a main course.
What pan is best for this recipe?
A large nonstick frying pan is recommended for frying the potatoes.
What is the source of this recipe?
This recipe was adapted from the Potato Harvest Cookbook.
How many garlic cloves are needed?
The recipe requires 4 finely chopped garlic cloves.
How much turmeric is used?
The recipe uses 1/2 teaspoon of turmeric.
What heat setting should be used for frying?
The olive oil should be heated over medium-high heat until shimmering.
How long do you cook the spice paste in the oil before adding potatoes?
The spice paste should be cooked in the oil for an additional 2 minutes after adding it to the sautéed fennel seeds.
How much ginger is used in the recipe?
You will need 2 tablespoons of grated fresh ginger.
How much water is needed for the spice paste?
The paste requires 4 tablespoons of water.
What is the total number of ingredients in this recipe?
There are 10 total ingredients in this recipe.
What kind of red pepper is used?
The recipe calls for a pinch of ground red pepper.
Should the dish be served hot or cold?
The dish should be served hot for the best flavor and texture.