Yield: 1 servings
|3 pounds||Desiree potatoes|
|3 tablespoons||Sunflower or soya oil|
|2 ounces||Unsalted butter|
|1 teaspoon||Salt or to taste|
|½ teaspoon||Garam masala|
|1 teaspoon||Ground coriander|
|1 teaspoon||Ground cumin|
|½ teaspoon||Chilli powder|
|2 tablespoons||Chopped fresh mint or 1tsp dried mint|
Boil the potatoes in their skins and allow them to cool completely. Peel and cut the potatoes into 2 inch pieces.
For perfect results, you will need to fry the potatoes in 2 batches. Heat half the oil and half the butter in a large frying pan with a non-stick surface over a medium heat. It is important to use a non-stick pan, otherwise the potatoes will stick. Add half the potatoes and increase the heat slightly. Fry the potatoes until they are browned and a light crust is formed. Stir and turn them around occasionally.
Sprinkle half the quantity of all the spices and stir gently until the potatoes are well coated. Now stir in half the mint, remove from the heat and keep hot. Repeat with the remaining ingredients.
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