Spiced Fried Potatoes
Serves 4 as part of a cooked breakfast
500 grams new potatoes
1 medium sliced onion
1 teaspoons Panch Puran
1 1/2 teaspoon Pokhara Masala
1 finely chopped green chilli
½ teaspoon salt or to taste
6 tablespoons rapeseed oil
Place the potatoes into a pan of salted water and boil until cooked through. Once the potatoes are cooked drain and peel the skin off whilst still warm roughly crush them and set to one side to cool.
Heat the oil in a frying pan until it’s shimmering then add the cumin seeds and fry for a few minutes until they start to pop. Reduce the heat, add the onion, chilli and ground spices and cook gently. You don’t want to caramelise them, just cook the onions through until translucent. Add the cooked potatoes, stirring well to make sure all the potatoes are covered with the onion and spice mixture. Fry the potatoes, turning them occasionally to allow them to brown and crisp in places but not burn.
These potatoes are really an excellent addition to a cooked breakfast.
If you’re feeling a bit badly behaved and in need of some hunger busting carbs try them in a sandwich with lettuce and tomato.
Onion, cumin seeds, turmeric, Sherpa Spice, green chilli, new potatoes, rapeseed oil breakfast, sandwich, Vegan, Vegetarian, Gluten free, Nut free, Dairy free
Ve, V, Gf, Df, Nf