Mixture of herbs and spices that turns bland potatoes into an incredible dish.This recipe was put together because potatoes are as disgusting as they are cheap. After mashed and boiled potatoes for all my childhood, I swore I would eat anything but potatoes. Now they are a treat to accompany roasts, barbecues and even be used as the basis of its own dish. They can be pan fried or or baked to run along side of a cooking roast. The biggest problem when cooked right is making sure that their is enough for everyone!
This recipe is still being optimized, and feel free to tune it to your own taste buds. And, like Marilyn, some like it hot. And I like it pretty hot, so judge the chilies by how hot you like your food.
This recipe was actually inspired from a reference in a book, a "spicy potatoes" dish that the inn was famous for. No details were given except that it was spicy and potatoes and pan-fried. So I invented my own. When the author finally produced the recipe, I was shocked by how -not- spicy or compelling the spice mix was. So, in the end, I abandoned that recipe and continued to develop my own.
There are two ways that I recommend cooking these: microwave/pan-fry and oven roasting. I will explain both and the reasons. Both start with:
1 - Peel and cube potatoes. Cubes should be roughly 1 inch square.
For oven roasting:
2 - Pre-heat oven to 200'C (400'F)
3 - Add all other ingredient into a large bowl and mix thoroughly.
4 - Add potatoes and stir until the potatoes are completely coated with the spice mix.
5 - Spread evenly into a large baking pan. Potatoes should be one layer deep.
6 - Drizzle any remaining spice mix over the top.
7 - Insert into oven on middle rack and reduce heat to between 175'C (350'F) and 150'C (300'F). Cooking time will vary depending on temperature and what is being cooked with them. Test occasionally. Potatoes are ready when the center has gelled.
For microwave/pan-fry version:
2 - Move potatoes to a large micro-safe bowl.
3 - Microwave on high for 10 minutes.
4 - Remove from microwave, toss potatoes to redistribute.
5 - Repeat this until the potatoes form a skin, usually about 30 minutes.
6 - Heat large skillet or wok to hi and add oil and coat the pan.
7 - When oil is hot, stir in potatoes carefully. Watch for spitting.
8 - Reduce medium-high.
9 - Keep stirring potatoes to prevent sticking until the skins crisp up.
10 - Add diced onions if desired at this point.
11 - Once the skins turn crisp, reduce heat to medium heat and add spices.
12 - Continue to stir to evenly distribute spices and cook for another 10-20 minutes, or until the centers have gelled.
13 - Stir in green onions if being used.
14 - Serve with a slotted spoon to strain any excess oil.
Play with the mix as you like, adding or removing volume of crushed chili peppers to add heat or lower heat.
I found that if you pan fry the potatoes, hold the spices until that potatoes are mostly ready, or the pan heat will "burn" the spices and ruin the taste.
Don't pan-cook the potatoes with a lid on, or the pan with hold the moisture and the potatoes will crumble instead of sealing itself up. This will lead to more of a fried hash instead of the more distinct cube shapes. It impacts both the presentation and the taste.
I found sadly that the trick to add the really yummy taste is actually the amount of salt: no matter how ideal for you that you can get the spice mix, it will be the salt that make it perfect. I found this one day when I bought garlic salt by accident and added some to the potato spice mix and it came out twice as good as the already delicious spice mix. So I have continued using the garlic salt for this. You can use regular or fresh garlic instead and just add the salt separately.
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Serving Size: 1 Serving (873g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 888 | ||
Calories from Fat: 258 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 96.4mg | 3 % | |
Potassium 3513.9mg | 92 % | |
Total Carbohydrate 146.4g | 43 % | |
Dietary Fiber 20.1g | 80 % | |
Sugars, other 126.3g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 888
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