Delicious potatoes, which make a marvelous marriage with any kind of barbecued meat or fried chicken, are just as wonderful by themselves. An old friend who is renowned for her cuisine gave me this recipe when visiting from India.
Yield: Serves 8
4 tsp vegetable oil, divided 20 mL
¼ cup raw cashews, broken into large pieces 50 mL
¼ cup raisins 50 mL
2 lbs all-purpose potatoes, peeled and cut into ½-inch (1 cm) thick fries 1 kg
2 tsp hot pepper flakes or to taste 10 mL
1 tsp cumin powder 5 mL
2 tsp salt or to taste 10 mL
1 tsp mango powder (amchur) (optional) 5 mL
2 tbsp sesame seeds, toasted (see Notes) 25 mL
1. In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat. Sautê cashews and raisins until cashews are golden and raisins are plump, about 2 minutes. Remove with slotted spoon and set aside.
2. In the same skillet, heat remaining oil. Stir-fry potatoes to coat with oil. Spread in a single layer and cover. Cook over medium heat, without stirring, for 5 to 7 minutes. Stir and spread into single layer again. Cover and continue to cook, adjusting heat to brown potatoes without burning, for 6 to 8 minutes longer. There should be a golden crust on most potatoes when done.
3. Sprinkle with hot pepper flakes, cumin, salt and mango powder, if using. Add reserved cashews and raisins and sesame seeds. Toss well and adjust seasonings. Serve as a side dish or as finger food.
I like to serve these to accompany beer.
To toast sesame seeds: Spread in a dry skillet and toast on medium heat until starting to color, 3 to 4 minutes. Shake pan periodically to toast evenly. Seeds will turn slightly darker as they cool.