Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH

Kate Heyhoe

Kate's Global Kitchen

 

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 for September, 2001:

09/01/01 Scoring Points
09/08/01 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.

 

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 
Good Eats 3
..
 

This page created September 2001

Top

 
 
 

Mom's Recipes

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

Bestselling Cookbooks
Cooking Light Store
Kitchen Markdowns
Buy 3 Products, Get 4th Free
Kitchen Bonus Deals
Cookware Rebates
Bestselling Small Appliances

 
.