I don’t care what anyone says about tofu’s versatility. It has nothing on the lowly potato. Fry them, roast them, coat them in a slick of olive oil with salt and pepper, and you have dinner. Ok, maybe not the most balanced dinner, but let a girl dream once in a while. If you want something green, broccoli, potato, and sharp cheddar cheese is even tasty if you do get lazy and make everything in a microwave. Not that we own a microwave.*
If you haven’t gathered this already, I will never tire of potatoes.
But I thought I had tried pretty much every variation I could think of, until I came across this recipe from 50 great curries of India, by Camellia Panjabi. These potatoes are boiled, and then tossed in hot oil with some turmeric, mustard seeds, lentils, chile powder, and curry leaves. The curry leaves are reminiscent of garam masala, but more vibrant somehow, and they transfer their frangrance to the potatoes far more thoroughly than I would have expected from a quick toss in a pot.
The end result? The most addicting, exotic homefries you will ever taste. Hot or cold, this dish is both simple and impressive, and goes quite well with any sort of curry. Or you could just eat them for dinner as is.
The only catch, really, is finding a source of fresh curry leaves. Around here, the only place I’ve ever seen them is the Asian market in M&M farms, which seems to get boxes of them in sporadically. Luckily, they freeze well, so stock up.
*For the record, we killed ours. It is resting peacefully in the basement, along with all our other broken stuff that I loathe to get rid of when we finally get out of this city for good.
Recipe after the jump.