Transform potatoes into global fusion favorite with this recipe, which layers ordinary spuds with adventuresome Indian spices.
January 26, 2011
lb unpeeled russet potatoes, scrubbed
Freshly ground black pepper
teaspoon garam masala
tablespoons butter, melted
tablespoon chopped fresh chives
Heat to oven to 450°F. Slice potatoes thinly to about 1/8-inch thickness using a mandolin or food processor. Pat the potato slices dry with a towel.
In a small bowl, combine the salt, pepper and the garam masala. In another small bowl, have the melted butter ready with a pastry brush. Have all your ingredients ready near your stove top.
Heat an 8 or 9-inch oven-proof saute pan (or a well seasoned cast iron skillet) over medium heat. Spoon 2 1/2 tablespoons of butter into the pan and swirl to coat. Lay a layer of potatoes, slightly overlapping to cover the bottom of the pan in circular, concentric pattern. Brush with butter over and season with a pinch of the salt/pepper/spice mixture. Repeat adding layers of potatoes, butter and spice mixture until you've used all the potatoes. On top of the last layer of potatoes, brush with butter one last time. By this time, the bottom layer should be busy crisping.
Carefully cover the pan tightly with a lid or tin foil and bake for 20 minutes. Uncover and bake for another 20 minutes, until the potatoes are beautifully browned and crisp on top and the potatoes are cooked through in the center. Remove from the oven. If necessary, use a spatula to loosen the edges and the bottom layer from the pan. If you want to serve the potatoes in the pan at the table, use a pizza cutter or pair of kitchen shears to cut into 6-8 triangular slices (like a pizza). Or you can invert your potato cake onto a large plate and serve upside down!
This holiday season, jazz up your usual potato dish with warm Indian spices and a very pretty presentation! Layers of thinly sliced potatoes sprinkled with garam masala, a blend of spices popular in Indian cooking.
If you don't have garam masala, feel free to use a blend of ANY combination of the following spices: ground coriander, ground cinnamon, ground cardamom, nutmeg (just a pinch) and cumin to make up 1 teaspoon of spice blend. One of my favorites is simply 1/2 teaspoon ground coriander and 1/2 teaspoon ground cinnamon. Feel free to experiment with your spices!
- Gather all ingredients as potatoes will turn brown once sliced.
- Potatoes are to be washed, but not peeled
- When slicing potatoes, be sure potatoes are as even of a thickness as possible for even cooking – my suggestion is 1/8-inch slice; I recommend using a mandolin or food processor.
- Be sure to place the potatoes in a pan that is oven-safe; handle and all.
- Scissors, pizza cutter or serrated knife work well to cut potatoes for serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Indian-Spiced Potatoes Anna