PEELE ALOO (Indian turmeric fried potatoes)
1-1/2 pounds Idaho or russet baking potatoes or Yukon gold potatoes, peeled, rinsed and dried
1-1/2 teaspoons ground turmeric
6 tablespoons vegetable oil
2 teaspoons salt
2 red and/or green chiles, thinly sliced
- Peel the potatoes, rinse them in cold water, pat them dry with paper towels and dice them into ¾ inch cubes. Toss them in a bowl with the ground turmeric.
- Heat the oil in a 12 inch heavy-bottomed or cast-iron skillet over medium-high heat. When hot, put in the potatoes and turn them until they are well coated with the cooking fat. Turn the heat down to medium and let the potatoes cook until a golden crust has formed on one side. Add the salt, turn them and continue cooking until every side has a nice crust. After 20 to 25 minutes, test them with a fork to see if they are tender. If not, turn down the heat to low and cook until tender. Add the sliced red and/or green chiles at the end of cooking, a minute or two before the potatoes are finished.
- These potatoes cannot be prepared ahead of time and reheated. They are at their best piping hot.
adapted from Julie Sahni, Classic Indian Cooking