By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
8 hrs 30 mins
total:
9 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.

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  • Cut russet potatoes in half, then into quarters, eighths, and sixteenths.

  • Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.

  • Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.

  • Remove potatoes from the refrigerator and cut in half once more.

  • Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.

  • Transfer potatoes to a plate and top with cilantro.

Chef's Note:

You can top the potatoes with parsley or green onions instead of cilantro, and use sweet chile peppers instead of hot, if preferred.

Nutrition Facts

173 calories; protein 2.8g 6% DV; carbohydrates 19.7g 6% DV; fat 9.9g 15% DV; cholesterol 15.3mg 5% DV; sodium 91.8mg 4% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2020
These were a massive hit amongst the friends and family, perfect for breakfast or dinner. Pro-tip: make lots. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2020
These were a massive hit amongst the friends and family, perfect for breakfast or dinner. Pro-tip: make lots. Read More
(1)
Rating: 5 stars
01/06/2020
An all the time comforting food for all the Indians and many people out there.Indians in general are very fond of this dish.Keep up the good work. Read More
(1)
Rating: 4 stars
04/16/2020
I would definitely recommend following Chef John's instructions on drying out the potatoes before frying. I hadn't read the instructions prior to cooking. I was in a hurry to get food on the table and unfortunately skipped this portion. Otherwise, the spices were a nice touch. I left the spices off of my kids' portion during the frying (and kept the 2/3 of spices in the water during the boil) and added some chopped white onion into the boil water as well. I left off the suggested toppings. The kids seemed to really enjoy with some ketchup on the side. I told them that next time I'd follow the instructions more closely. Read More
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Rating: 5 stars
09/24/2020
This has become my favorite breakfast, and I have passed the recipe to some local organic farms that grow potatoes. i save the spiced potato water and add it to curries and soups. Don't boil the taters too long - just barely able to poke with a fork. Read More
Rating: 5 stars
11/30/2020
Rad! Read More
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