Potatoes N me!! Well, we have got a beautiful relationship going on. The first dish I tried making was using potatoes- the dish was potato chips. It didn’t come out quite right back then and I kept on trying. After quite a few failures, I learned the trick. Now, they are my pick when in need of a quick bite.
Essentially a Chinese form of cooking, stir-frying refers to frying by stirring on high heat. Slightly burnt garlic augments the flavour of the faintly crisp potatoes which when eaten together with a bowl of white rice, is aah!!! a simple but sumptuous meal indeed!!
- 4 medium sized potatoes
- 1 tsp red chilly powder
- 1/4 tsp turmeric powder
- 10 garlic cloves
- 1 large onion
Remove skin from the potatoes and chop them into tiny pieces. Cut onion into small pieces. Chop garlic to medium sized pieces.
Lightly grease the pan with oil. On high flame saute garlic till golden. Set aside.
In the same pan, add the onions and saute till translucent.
Turn the heat to low, mix in the potatoes and let it cook until the potatoes are almost done. Now, turn on the heat to high and keep stirring the potatoes until as crisp as you desire.
Add in the garlic, turmeric powder, chilly powder and salt and saute for 4-5 minutes on low flame.
Serve after an hour for best results. (Flavours mingle well within that period)