Crispy Curry Leaf Potatoes
by Kate Heyhoe
Serves 3-4
1-1/2 lbs. Yukon Gold potatoes (or red potatoes)
1/2 teaspoon salt
2 tablespoons canola oil (or half ghee and vegetable oil)
1/2 teaspoon brown mustard seeds
25 curry leaves (about 2 sprigs), chopped
2 cloves garlic
Cut potatoes into 1/2 to 3/4 inch chunks. Place in microwave proof bowl. Toss with salt. Cover and microwave on high until tender, about 4-6 minutes, stirring every 2 minutes. Potatoes should be tender but not mushy, holding their shape well.
Heat oil in skillet on medium heat until hot. Add mustard seeds and cover until the mustard seeds stop popping, a few seconds. Remove lid and raise heat to medium high. Stir in curry leaves. Cook 5 to 10 seconds. Add potatoes and garlic. Cook until potatoes brown on bottom. Stir and continue to let the bottom layer brown before stirring again. When potatoes are browned and crispy on the outside they're ready to serve.
Kate's Global Kitchen
Kate's Global Kitchen for September, 2001:
09/01/01 Scoring Points09/08/01 Last Blast Gazpacho: Tomato and Watermelon at Summer's End
09/15/01 Smokin' Rosemary
09/22/01 Winners Announced: Haiku of Food Contest
09/29/01 The Misleading Curry Leaf
Copyright © 2001, Kate Heyhoe. All rights reserved.
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Kate's Global Kitchen Archive
This page created September 2001
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