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      RECIPE TITLE "Indian Home Fries Recipe"
    Source: The Potato Harvest Cookbook,
    courtesy of

    yieldsServes 4-6 time--- difficultyeasy

    This dish uses an Indian cooking technique that results in mouth-watering spicy potatoes fried to a crisp golden brown. Like American home fries, the potatoes are first cooked until tender before they are sautéed. However, before that final step, they are tossed with a tantalizing paste of garlic, fresh ginger, a bit of turmeric, and ground red pepper, and then fried with whole fennel seed. This dish is marvelous with roast chicken.


    6 medium boiling potatoes
    4 tablespoons water
    2 tablespoons grated fresh ginger
    4 cloves garlic, finely chopped
    1 teaspoon salt
    1/2 teaspoon turmeric
    pinch of ground red pepper
    2 tablespoons vegetable oil
    1 heaping teaspoon fennel seeds



    In a large pot, cover the potatoes with water and bring to a boil. Lower the heat and simmer, covered, 30-35 minutes, or until tender. Drain, cool slightly, and peel. Cut the potatoes into 1/2-inch to 3/4-inch cubes.

    In a blender, process the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.

    In a large, preferably nonstick frying pan, heat the oil over medium-high heat. When hot, add the fennel and cook 30 seconds. Remove from the heat, stir in the spice paste, then cook 2 minutes. Add the potatoes and stir with a spatula to evenly coat them with the spice paste. Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.

    Recipe reprinted by permission of Taunton. All rights reserved.

    utrition Facts
    Serves 4-6
    Facts per Serving
    Calories: 165 Fat: 5g Carbohydrates: 29g
    Cholesterol: 0mg Sodium: 394mg Protein: 3g
    Fiber: 3g % Cal. from Fat: 27% % Cal. from Carbs: 70%

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