Sweet n' sour potato Fry

January 26, 2015


Author Notes: One of my favorite ways of preparing potatoes is a Konkan (the western coast of India, around Goa) style made with kokum (a souring agent from a variety of mangosteen) and jaggery. I began craving them earlier today but Hurricane Juno kinda put a damper on my plans about making a trip to the Indian store to buy kokum, I resorted to the next best substitute, good old Dried Mango powder (aamchur).
Panfusine

Serves: 4

Ingredients

Dry spice mix

  • 1 tablespoon Dried Mango powder (aamchur)
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Paprika powder (the one with a mild heat)
  • 1/4 teaspoon Turmeric powder
  • 1/2 - 1 tablespoons brown sugar (as per taste)

Potato Fry

  • 4-5 medium - large Russet potatoes
  • 4-5 pieces sun dried tomatoes (cut into strips
  • Salt to taste
  • 2-3 tablespoons Oil
  • Wedges of lime for serving

Directions

  1. Combine the ingredients for the spice mix and set aside.
  2. Peel and dice the potatoes into 1 inch 'fingers'. Rinse to get rid of excess starch and pat dry.
  3. Heat the oil in a cast iron skillet. when it begins 'shimmering' add the potatoes in a single layer and allow to turn a golden brown (~4-5 minutes). Using a spatula, gently stir the potatoes so that the other surfaces of the diced potatoes come into contact with the pan and continue to brown. Once the pieces are soft, yet retain their shape firmly, add the sundried tomatoes and the salt. When the pieces of tomatoes begin to crisp up, cut off the heat. Immediately sprinkle the spice blend and toss to coat completely. The residual heat is enough to melt the sugar and coat the potatoes without caramelizing. Serve warm with fresh roti.. (I paired this with some warm Whole wheat tortillas from whole Foods & it was superb)

More Great Recipes:
Indian|Potato|Make Ahead|One-Pot Wonders|Cast Iron|Serves a Crowd|Summer|Winter|Spring|Fall|Gluten-Free|Vegan

Reviews (2) Questions (0)

2 Reviews

creamtea January 26, 2015
These sound so good! Your recipes always appeal to me. Never thought of frying sundried tomatoes. I'm going to try that just on their own for a snack.
 
Author Comment
Panfusine January 28, 2015
Thank you creamtea!<br />Sundried tomatoes seem to the best Ingredient yet to be incorporated seamlessly into traditional Indian recipes. I make sure I never run out of them.