Tag: potatoes

Greek Potatoes with Tzatziki

~ Karine K ~ Leave a comment
Greek Potatoes with Tzatziki
Greek Potatoes with Tzatziki

Greek Potatoes with Tzatziki? For sure we’re all in! This recipe is easy to put together, tasty and pretty. The hardest part might be to find a plant-based yogurt that’s worth the try. Luckily, not too long ago, I discovered the cashew yogurt by Forager, and I couldn’t be happier with how versatile the plain version is. It allowed me to indulge in one of my favorite sauce, the Indian raita, and it shines here in this bright and tangy tzatziki, which is somewhat the Greek version of raita. I promise that once you’ll try this potato recipe, you’ll be making it on the regular.

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Greek Potatoes with Tzatziki

Greek Potatoes with Tzatziki
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Method: Oven

Ingredients

Scale

For the Potatoes:

  • 2 pounds potatoes, scrubbed and cut into wedges
  • 1/3 cup olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Small handful fresh dill, chopped
  • Zest of 1 lemon
  • Sea salt and pepper, to taste

For the Tzatziki:

  • 1 1/2 cup plant yogurt of choice (I love cashew yogurt)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cucumber, grated
  • Juice of 1/2 lemon
  • Sea salt
  • Small handful fresh dill, chopped

Instructions

Preheat the oven to 450หšF. In a large mixing bowl, mix the potato wedges, olive oil, oregano, rosemary, garlic powder, paprika, sea salt and pepper to taste, until well coated. Arrange the potato wedges on a parchment-lined baking sheet. Place in the oven and bake for 15 minutes. Turn the wedges and put back to bake for another 10 minutes. Raise the heat to 500หšF and bake the potato wedges for an additional 5-10 minutes, or until done.ย 

While the potatoes are baking, using a fork, mash your minced garlic into a paste with a pinch of sea salt. In a small bowl, mix the garlic with the olive oil and let rest. Place the grated cucumber in a colander, sprinkle with some sea salt and let drain about 30 minutes. After, squeeze the leftover water from the cucumber and add to a mixing bowl. Add the yogurt, the garlic-infused oil, the lemon juice and some sea salt, to taste. Let rest. Before serving, stir in the fresh dill. Once the potato wedges are done, remove from the oven and transfer to a serving platter. Garnish with the fresh dill and the lemon zest, and serve alongside the tzatziki. Bon appรฉtit!

Keywords: Greek, potatoes, tzatziki

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Pommes de terre ร  la grecque avec sauce tzatziki

Greek Potatoes with Tzatziki
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Difficile de croire que certains n’aiment pas les pommes de terre. Du coup, quand on parle de pommes de terre ร  la grecque, on voit bien que les tรชtes se retournent. Cette recette est incroyablement facile ร  rรฉaliser et divine au goรปt. La partie la plus compliquรฉe est sรปrement de trouver un yogourt vรฉgรฉtal digne de ce nom. J’ai dรฉcouvert, il n’y a pas si longtemps, le yogourt ร  la noix de cajou, et je dois avouer qu’il me plaรฎt bien. Il me permet aussi de rรฉaliser la fameuse raita, un plat d’accompagnement essentiel ร  la cuisine indienne. Je vous invite ร  essayer cette recette, qui vous plaira, j’en suis certaine.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x
  • Method: Au four

Ingredients

Scale

Pour les pommes de terre:

  • 1 kilo (2 livres ) de pommes de terre, lavรฉes et coupรฉes en 4 ou en 6 pointes sur la longueur
  • 1/3 tasse d’huile d’olive
  • 2 c. ร  thรฉ d’origan sรฉchรฉ
  • 2 c. ร  thรฉ de romarin sรฉchรฉ
  • 1 c. ร  thรฉ de poudre d’ail
  • 1/2 c. ร  thรฉ de paprika
  • Poignรฉe d’aneth frais, hachรฉ
  • Zeste de 1 citron
  • Sel de mer et poivre, au goรปt

Pour la tzatziki:

  • 1 1/2 tasse de yogourt vรฉgรฉtal, au choix (j’aime bien le yogourt aux noix de cajou)
  • 4 gousses d’ail, รฉmincรฉes
  • 2 c. ร  soupe d’huile d’olive
  • 1 concombre, rรขpรฉ
  • Jus de 1/2 citron
  • Sel de mer
  • Poignรฉe d’aneth frais, hachรฉ

Instructions

Prรฉchauffer le four ร  225หšC (450หšF). Dans un grand bol, bien mรฉlanger les pommes de terre, l’huile d’olive, l’origan, le romarin, la poudre d’ail, le paprika, le sel de mer et le poivre, au goรปt. Dรฉposer les pointes de pommes de terre sur une tรดle de cuisson prรฉalablement recouverte de papier parchemin. Mettre au four et cuire pendant 15 minutes. Tourner les pointes et remettre au four 10 minutes de plus. Augmenter la tempรฉrature du four ร  260หšC (500หšF) et continuer de cuire les pointes de pommes de terre pendant 5 ร  10 minutes de plus, ou jusqu’ร  ce qu’elles soient tendres et croustillantes.

Pendant que les pommes de terre cuisent, rรฉduire l’ail รฉmincรฉ en purรฉe avec une fourchette et en y ajoutant une pincรฉe de sel. Dans un petit bol, mรฉlanger la pรขte d’ail avec l’huile d’olive et laisser reposer. Placer le concombre rรขpรฉ dans une passoire, saupoudrer de sel de mer et laisser รฉgoutter pendant environ 30 minutes. Par la suite, retirer l’excรฉdent d’eau du concombre en essorant avec les mains et dรฉposer dans un bol ร  mรฉlanger. Ajouter le yogourt, l’huile et l’ail, le jus de citron et du sel de mer, au goรปt. Laisser reposer. Avant de servir, incorporer l’aneth frais. Une fois les pommes de terre prรชtes, dรฉposer sur une assiette de service. Garnir de l’aneth frais et du zeste de citron. Servir avec la sauce tzatziki en accompagnement. Bon appรฉtit!

Keywords: patates, grecques, tzatziki

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A Little Bit of Sunshine with Hashbrowns

~ Karine K ~ 2 Comments
Sunshine Hashbrowns
Sunshine Hashbrowns

A Little Bit of Sunshine with Hashbrowns. I absolutely LOVE hashbrowns! They’re one of my favorite ways to eat potatoes. If there’s hashbrowns on the menu at a restaurant, this girl is having some! Sad thing is the last few times I had them while eating out, I was so disappointed. Too greasy, rancid oil, or simply tasteless. So I decided to make them my way. And trust me, I’ve been making them many mornings per week now. They’re really easy and quick to make. I usually eat them on a nice bed of raw spinach with a side of sautรฉed shallots. Feel free to double, triple, or quadruple the recipe if you’re making for more than yourself. Totally worth it!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Sunshine Hashbrowns

Sunshine Hashbrowns
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  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 1 Russet potato, peeled, grated, rinsed well with cold water, and dried with kitchen towel
  • 1 small shallot, sliced thin
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • Sea salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

In a medium bowl, combine the potato, shallot, parsley, onion and garlic powder, turmeric, and sea salt and pepper, to taste. Mix well with your hands until well combined. Heat the oil in a non-stick skillet over medium-high heat. Add the potatoes, covering the whole bottom of the skillet, and press using a spatula. Cover and cook until brown at the bottom, about 3-5 minutes. Flip the potatoes and continue cooking until brown on both sides, another 3-5 minutes. Flip once more, to ensure adequate cooking. Remove to a serving platter and enjoy!

Keywords: potato, hashbrowns, breakfast

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Pommes de terre rissolรฉes

Sunshine Hashbrowns
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  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 1 pomme de terre Russet, pelรฉe, rรขpรฉe, rincรฉe ร  l’eau froide et bien sรฉchรฉe ร  l’aide d’un linge de cuisine
  • 1 petite รฉchalote franรงaise, tranchรฉe fin
  • 1 c. ร  thรฉ de persil sรฉchรฉ
  • 1/2 c. ร  thรฉ de poudre d’ail
  • 1/2 c. ร  thรฉ de poudre d’oignon
  • 1/4 c. ร  thรฉ de curcuma
  • Sel de mer et poivre, au goรปt
  • 1 c. ร  soupe d’huile d’olive

Instructions

Dans un bol moyen, combiner la pomme de terre rรขpรฉe, l’รฉchalote, le persil, la poudre d’oignon et d’ail, le curcuma, et le sel et poivre, au goรปt. Bien mรฉlanger avec les mains. Chauffer l’huile dans une poรชle anti-adhรฉsive ร  feu moyen-รฉlevรฉ. Ajouter la de pomme de terre, en recouvrant le fond de la poรชle. Presser ร  l’aide d’une spatule. Couvrir et cuire pendant 3 ร  5 minutes, jusqu’ร  ce que le dessous soit bien dorรฉ. Tourner et continuer de cuire encore de 3 ร  5 minutes. Tourner une derniรจre fois afin d’assurer une cuisson complรจte. Retirer du feu et servir. Bon appรฉtit!

Keywords: pomme de terre, patates, dรฉjeuner, petit dรฉjeuner

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All You Need for Hashbrowns
All You Need for Hashbrowns

Indian Potato Cakes

~ Karine K ~ Leave a comment
Indian Potato Cakes
Indian Potato Cakes

These Indian Potato Cakes are decadent and so versatile. I eat them on top of a fresh salad or in a burger bun. The kids love them, too. After watching one of Bosh!‘s videos about Curry Potato Cakes, I figured I would apply the typical Indian cooking technique and make them the Livity Gardens’ way.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Indian Potato Cakes

Indian Potato Cakes
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 cakes 1x

Ingredients

Scale
  • 2 tablespoons grapeseed oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds (optional)
  • 3 large shallots, sliced thin
  • 1/2 teaspoon turmeric
  • 3 cups spinach
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons water
  • 1 tablespoon garlic-ginger paste
  • 2 1/2 cups mashed potatoes (6–8 potatoes)
  • 1 cup frozen peas
  • 1 teaspoon sea salt
  • 1 teaspoon garam masala
  • Flour for dusting the cakes

Instructions

In a large sautรฉ pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sautรฉ while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.

Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.

In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appรฉtit!

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Galettes de pommes de terre ร  l’indienne

Indian Potato Cakes
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 galettes 1x

Ingredients

Scale
  • 2 c. ร  soupe d’huile de pรฉpin de raisin
  • 1 c. ร  thรฉ de graines de cumin
  • 1/2 c. ร  thรฉ de graines de moutarde noire (en option)
  • 3 grosses รฉchalotes franรงaises, tranchรฉes mince
  • 1/2 c. ร  thรฉ de curcuma
  • 3 tasses d’รฉpinards
  • 1/2 tasse de coriandre fraรฎche, hachรฉe
  • 2 c. ร  soupe d’eau
  • 1 c. ร  soupe de pรขte gingembre et ail
  • 2 1/2 tasses de pommes de terre pilรฉes (6 ร  8 pommes de terre)
  • 1 tasse de pois verts surgelรฉs, dรฉcongelรฉs
  • 1 c. ร  thรฉ de sel de mer
  • 1 c. ร  thรฉ de garam masala
  • Farine pour enfariner les galettes

Instructions

Dans une grande poรชle, chauffer 1 c. ร  soupe de l’huile de pรฉpin de raisin ร  feu moyen-vif. Ajouter les graines de cumin et de moutarde noire, et cuire pendant 1 minute. Ajouter les รฉchalotes et faire revenir pendant 2 minutes. Ajouter le curcuma et continuer de cuire, ร  couvert et en brassant souvent, pendant 4 ร  5 minutes, jusqu’ร  ce que les รฉchalotes soient caramรฉlisรฉes.

Ajouter les รฉpinards et la coriandre, et cuire pendant 2 minutes. Ajouter l’eau, la pรขte gingembre et ail, et le sel de mer. Ajouter les pommes de terre, les pois et le garam masala. Bien mรฉlanger. Goรปter et ajuster les assaisonnements.

Dans une grande poรชle, rรฉchauffer l’autre cuiller ร  soupe d’huile de pรฉpin de raisin ร  feu moyen-vif. Former des galettes en utilisant les mains, saupoudrer lรฉgรจrement de farine. Cuire les galettes jusqu’ร  ce qu’une couche dorรฉe se forme, environ 3 minutes par cรดtรฉ. Bon appรฉtit!

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Escovitch Potatoes

~ Karine K ~ 1 Comment
Escovitch Potatoes
Escovitch Potatoes

Get a dose of Jamaica with this Potato Escovitch recipe. In Jamaica, escovitch fish is a fish that is fried, then doused liberally with a pickling sauce made from vinegar, pimento, onions, pepper, (and sometimes carrots). It was really one of my favorite things to eat. As I was looking to recreate this at home, without the fish, I was thinking of food that would have a crunch and that could take the vinegar nicely. Potatoes were the winner. In this recipe, I mixed sweet and yellow potatoes, but feel free to use any root vegetable you like!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other fabulous recipes inspired from Jamaica, check out this Jamaican Jerk Whole Roasted Cauliflower with Black Beans and Chickpeas and this Autumn Ital Stew.

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Escovitch Potatoes

Escovitch Potatoes
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  • Author: Karine K

Ingredients

Scale

Marinade

  • 3 tablespoons grapeseed oil
  • 1 cup white vinegar
  • 8–10 allspice pods
  • 2 teaspoon sea salt
  • 1/2 green bell pepper, cut in juliennes
  • 1/2 red bell pepper, cut in juliennes
  • 1 carrot, cut in matchsticks
  • 1/2 large onion, sliced thin
  • 1 cup green cabbage, grated or sliced paper thin
  • 1 Scotch bonnet pepper, seeded, minced

Potatoes

  • 2 1/2 lbs potatoes, scrubbed and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • 5 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg

Instructions

For the marinade: Pour oil, vinegar, allspice, and salt in a small pot and bring to a boil. Add the carrots, let them cook for a minute. Add the green peppers, cook for a minute. Add the red peppers, cook for another minute. Add the onion, cabbage, and Scotch bonnet. Cook until the onions are soft, about 2-3 minutes. Remove from the heat, let cool a little, transfer to a bowl, and place in the fridge.

For the potatoes: Preheat the oven to 425ยฐ. Place a piece of parchment on a large, rimmed baking sheet. In a large bowl, mix together the oil, maple syrup, lime juice, garlic, ginger, and spices. Add the potatoes and toss to coat completely.

Place the potatoes on the baking sheet into a single layer. Place in the oven and roast for 40-45 minutes, until the potatoes are tender and caramelized, stirring occasionally. When the potatoes are ready, place on a serving platter and pour the cold marinade on top. Bon appรฉtit!

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Pommes de terre escovitch

Escovitch Potatoes
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  • Author: Karine K

Ingredients

Scale

Marinade

  • 3 c. ร  soupe d’huile de pรฉpin de raisin
  • 1 tasse de vinaigre
  • 8 ร  10 graines de piment de la Jamaรฏque
  • 2 c. ร  thรฉ de sel de mer
  • 1/2 poivron vert, en juliennes
  • 1/2 poivron rouge, en juliennes
  • 1 carotte, en juliennes
  • 1/2 gros oignon, tranchรฉ mince
  • 1 tasse de chou vert, tranchรฉ mince ou ร  la mandoline
  • 1 piment Scotch bonnet, sans les graines, รฉmincรฉ

Pommes de terre

  • 2 1/2 livres de pommes de terre, lavรฉes et coupรฉes en morceaux de 1 pouce
  • 2 c. ร  soupe d’huile d’olive
  • 2 c. ร  soupe de sirop d’รฉrable
  • 1 c. ร  soupe de jus de lime
  • 5 gousses d’ail, รฉmincรฉes
  • 1 c. ร  thรฉ de gingembre frais, รฉmincรฉ
  • 1/2 c. ร  thรฉ de cannelle
  • 1/4 c. ร  thรฉ de poudre de chili
  • 1/4 c. ร  thรฉ de piment de la Jamaรฏque moulu
  • 1/8 c. ร  thรฉ de muscade

Instructions

Pour la marinade: Verser l’huile, le vinaigre, le piment de la Jamaรฏque, et le sel dans une petite casserole et porter ร  รฉbullition. Ajouter les carottes et laisser mijoter pour une minute. Ajouter le poivron vert et rouge et laisser mijoter pendant une minute de plus. Ajouter l’oignon, le chou, et le piment Scotch bonnet. Cuire jusqu’ร  ce que les oignons soient tendres, environ 2 ร  3 minutes. Retirer du feu, laisser refroidir, transfรฉrer dans un bol et placer au rรฉfrigรฉrateur.

Pour les pommes de terre: Prรฉchauffer le four ร  425ยฐ. Couvrir une grande tรดle ร  cuisson de papier parchemin. Dans un grand bol, mรฉlanger l’huile, le sirop d’รฉrable, le jus de lime, l’ail, le gingembre, et les รฉpices. Ajouter les pommes de terre et mรฉlanger pour bien recouvrir.

Placer les pommes de terre sur la tรดle de cuisson en une seule couche. Placer au four etย  cuire pendant 40 ร  45 minutes, jusqu’ร  ce que les pommes de terre soient tendres et caramรฉlisรฉes. Placer sur une assiette de service et verser la marinade sur les pommes de terre. Bon appรฉtit!

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Thai Coconut Curry Soup with Chickpeas and Potatoes

~ Karine K ~ Leave a comment
Thai Coconut Curry Soup with Chickpeas and Potatoes
Thai Coconut Curry Soup with Chickpeas and Potatoes

I adapted this Thai Coconut Curry Soup with Chickpeas and Potatoes from a recipe I found in Street Vegan, the great cookbook from the Cinnamon Snail food truck! The book oozes with imaginative and fun recipes like Chickpea “Crab” Cakes and Tequila Lime Tostones! You can always find inspiration by just leafing through the pages.

Yesterday, I had a taste for Thai soup. But this soup needed to be a one-pot meal, substantial enough to feed the kids at lunch. So after looking through what I had left in the fridge and the pantry (hello potatoes!), I browsed through Street Vegan and found exactly what I needed. This Thai Coconut Curry Soup with Chickpeas and Potatoes. The potatoes and the chickpeas bring the heartiness, while the deep Thai spices make this dish a keeper. The kids loved it with some quinoa on the side. The next day, they wanted some again, but with rice.

The recipe is simple and straightforward. I only switched out the agave nectar for maple syrup (I more often than not use maple syrup as a sweetener) and since I didn’t have Thai basil on hand, I used Spicy Globe basil. It was just great! The broth is addictive, you’ll want to dip everything in it, from toast to fingers! Feel free to change up the vegetables, you can’t ruin anything that goes into this broth.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful, Thai-inspired soup, check out this Epic Coconut Curry Soup.

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Thai Coconut Curry Soup with Chickpeas and Potatoes

Thai Coconut Curry Soup with Chickpeas and Potatoes
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  • Author: Karine K

Ingredients

Scale
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon mustard seeds
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 tablespoons Thai red curry paste
  • 1/4 cup fresh basil leaves (Thai is great, but any basil will do), chopped
  • 8 makrutย lime leaves, sliced into strips
  • 2–3 Yukon Gold potatoes, diced
  • 7 cups vegetable broth
  • 1 can coconut milk
  • 3 tablespoons rice vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1 can chickpeas, rinsed and drained

Instructions

Heat the sesame oil over medium heat in a soup pot. Add the mustard seeds and cook until they start to pop. Add the onions, carrots, celery, and ginger. Sautรฉ for 3-4 minutes while stirring.

Add the coriander, cumin, red curry paste, basil, and lime leaves, and continue cooking for 2 more minutes, stirring often. Add the potatoes, vegetable broth, coconut milk, vinegar, maple syrup, tamari, and chickpeas. Bring to a boil. Continue to cook over high heat for 15 minutes, or until the potatoes are tender. Serve with extra basil as a garnish. That’s it! Bon appรฉtit!

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Soupe thaรฏ au coconut avec pois chiches et pommes de terre

Thai Coconut Curry Soup with Chickpeas and Potatoes
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  • Author: Karine K

Ingredients

Scale
  • 3 c. ร  soupe d’huile de sรฉsame grillรฉ
  • 1 c. ร  soupe de graines de moutarde
  • 1 oignon moyen, hachรฉ
  • 2 carottes moyennes, pelรฉes et hachรฉes
  • 3 branches de cรฉleri, hachรฉ
  • 2 c. ร  soupe de gingembre frais, pelรฉ et รฉmincรฉ
  • 2 c. ร  soupe de coriandre moulue
  • 2 c. ร  soupe de cumin moulu
  • 3 c. ร  soupe de pรขte de cari rouge
  • 1/4 tasse de basilic thaรฏ frais, hachรฉ
  • 8 feuilles de lime makrut, tranchรฉes en fines lamelles (ou le zeste d’une lime)
  • 2 ร  3 pommes de terre Yukon Gold, en dรฉs
  • 7 tasses de bouillon de lรฉgumes
  • 1 boรฎte de lait de coconut
  • 3 c. ร  soupe de vinaigre de riz
  • 3 c. ร  soupe de sirop d’รฉrable
  • 2 c. ร  soupe de sauce tamari ou soya
  • 1 boรฎte de pois chiches, rincรฉs et รฉgouttรฉs

Instructions

Chauffer l’huile de sรฉsame dans un chaudron ร  soupe, ร  feu moyen. Ajouter les graines de moutarde et cuire jusqu’ร  ce qu’elles commencent ร  รฉclater. Ajouter les oignons, carottes, cรฉleri, et gingembre. Faire revenir pendant 3 ร  4 minutes, en brassant.

Ajouter la coriandre, le cumin, la pรขte de cari rouge, le basilic, et les feuilles de lime. Continuer de mijoter pendant 2 minutes. Ajouter les pommes de terre, le bouillon de lรฉgumes, le lait de coconut, le vinaigre de riz, le sirop d’รฉrable, la sauce tamari ou soya, et les pois chiches. Porter ร  รฉbullition, rรฉduire le feu et laisser mijoter pendant 15 minutes, ou jusqu’ร  ce que les pommes de terre soient tendres. Servir avec du basilic frais. Bon appรฉtit!

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South Indian Potato Fry

~ Karine K ~ 2 Comments
South Indian Potato Fry
South Indian Potato Fry

This South Indian Potato Fry recipe is warming, comforting and easy to make. It follows the same steps as the South Indian Eggplant Fry I posted last week. Same technique, with a slightly longer cooking time and different ingredients. Personally, I feel like that’s one of the fabulous things about Indian cuisine; if you master the different techniques, you can pretty much fry, curry, korma, or pulao anything!

It is important to note here (and for the South Indian Eggplant Fry) that the potatoes are not “fried” but rather sautรฉed in oil in a large skillet. Indians use the term fried, because as opposed to a curry, which is cooked mostly in a sauce, the fried dishes cook in oil. But there’s nothing deep fried here, rest assured!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Don’t forget to consult my other authentic Indian recipes, like this Toor Dal with Brussels Sprouts or this Chickpea Chole.

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South Indian Potato Fry

South Indian Potato Fry
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lb potatoes, scrubbed
  • 2 onions, cut into small dices
  • 1/3 cup olive oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 curry leaves (optional)
  • 1/2 teaspoon turmeric
  • 1 large heirloom tomato cut into small cubes (with seeds and skin)
  • 1–1 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder (or to taste)
  • 1 teaspoon garlic-ginger paste
  • 1 teaspoon garam masala

Instructions

Put the potatoes in a large pot ofย water and bring to a boil. Let the potatoes boil until fork-tender but not too tender that they fall apart. You want a nice structured potato. Drainย the potatoes and place underย cold running water for a few moments. Onceย the potatoes are cool enough to handle, cut them into cubes.

Heat the olive oil in a large skillet over medium-high heat. Add the mustard seed and let cook 2 minutes. Add the cumin seeds and curry leaves, if using, and sautรฉ 1 minute. Add the onion and sautรฉ while stirring for a minute. Add the turmeric, sautรฉ, stirring frequently, about 3 minutes, until the onion is translucent. Cover and cook, stirring often, until the onion is golden and caramelized, 7-8 minutes.

Add the potato cubes to the skillet. Mix thoroughly until the potatoes are coated with the spice and onion mixture. Cover and cook for 5 minutes, stirring occasionally to prevent sticking. Add the tomatoes and 1 to 1 1/2 teaspoon sea salt, stir well, and continue cooking, covered, for an additional 5-6 minutes. Add the chili pepper, the garlic-ginger paste, and the garam masala, and stir well. Continue cooking until the potatoes are nice and tender, about 2-3 minutes. Remove to a serving bowl. Garnish with fresh cilantro. Bon appรฉtit!

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Pommes de terre sautรฉes du sud de l’Inde

South Indian Potato Fry
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  • Author: Karine K

Ingredients

Scale
  • 2 livres de pommes de terre, lavรฉes
  • 2 oignons, hachรฉs
  • 1/3 tasse d’huile d’olive
  • 1/2 c. ร  thรฉ de graines de moutarde noire
  • 1 c. ร  thรฉ de graines de cumin
  • 2 feuilles de cari (en option)
  • 1/2 c. ร  thรฉ de curcuma
  • 1 grosse tomate (environ deux tasses), hachรฉe
  • 1 ร  1 1/2 c. ร  thรฉ de sel de mer
  • 1/2 c. ร  thรฉ de poudre de chili (ou au goรปt)
  • 1 c. ร  thรฉ de pรขte de gingembre et ail
  • 1 c. ร  thรฉ de garam masala
  • Garniture: coriandre fraรฎche

Instructions

Dรฉposer les pommes de terre dans une grande casserole et couvrir d’eau. Porter ร  รฉbullition et laisser cuire jusqu’ร  ce que les pommes de terre soient cuites, sans toutefois se dรฉfaire. Vous voulez une pomme de terre qui se tient. ร‰goutter et rincer ร  l’eau froide. Retirer la peau avec les mains et couper en cubes.

Chauffer l’huile dans une grande poรชle ร  feu moyen-vif. Ajouter les graines de moutarde et cuire 2 minutes. Ajouter les graines de cumin et les feuilles de cari, et cuire une minute. Ajouter les oignons et faire revenir, en remuant, pendant une minute. Ajouter le curcuma et faire revenir, en remuant, pendant 3 minutes, jusqu’ร  ce que l’oignon soit translucide. Couvrir et cuire, en remuant souvent, jusqu’ร  ce que l’oignon soit dorรฉ et caramรฉlisรฉ, environ 7 ร  8 minutes.

Ajouter les cubes de pommes de terre. Bien remuer afin de couvrir les pommes de terre du mรฉlange d’oignons et รฉpices. Couvrir et cuire pendant 5 minutes, en remuant de temps ร  autre. Ajuster le feu afin de prรฉvenir que les pommes de terre ne collent. Ajouter les tomates et le sel de mer. Bien remuer et continuer de cuire, couvert, pendant 5 ร  6 minutes. Ajouter la poudre de chili, la pรขte de gingembre et ail, et le garam masala. Bien remuer et continuer de cuire pendant 2 ร  3 minutes, jusqu’ร  ce que les pommes de terre soient tendres. Transfรฉrer dans un bol de service et garnir de coriandre fraรฎche. Bon appรฉtit!

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Share a photo and tag us โ€” we can’t wait to see what you’ve made!