Saturday, April 27, 2013
These tiny potatoes are a hot favourite in our house. Making an appearance in the local markets during the winter months we can get to buy them till summer. Washed, halved, and fried is the usual way of having them. The addition of onions, chillies, turmeric, and ginger (optional) go into making these potatoes a tasty dish.
Another way of preparing them is to boil them till nearly done but not mushy. Drain and then press each potato till there's a little crack on the skin and the flesh. Of course the tiniest ones can be left whole. Heat a little oil and fry till crisp in batches with the addition of chopped onions and green chillies, a dash of cumin or coriander powder. Remove from the heat and add fried peanuts for that extra crunch.
As for the garnish, coriander or serrated coriander, finely chopped, completes the dish.