Prep 15 mins
Cook 15 mins
This is the suggested side dish to go with Mackerel With Curry Spices. Some Raita is also nice with it.
- Put the potatoes into a large pan of boiling salted water and cook for 3-4 minutes, or until almost cooked, but still a bit firm in the middle. Drain well and leave to cool.
- Heat the oil in a large frying pan. Add the potatoes and fry over a medium heat for about 5 minutes, turning from time to time until a light golden brown. Sprinkle over the cumin seeds and diced chili, and continue to fry for 3-4 minutes.
- Stir in the ground cumin, cayenne and turmeric. Fry for another 5 minutes, tossing and turning the potatoes until they build up a nice spicy crust. Season before serving, dusted with garam masala.
These were great! We didn't have enough sweet potatoes on hand, so we used 10 oz. sweet potatoes and 10 oz. russets. We also accidentally left out the jalapeno, so these weren't as spicy as written in the recipe. Despite my oversights and accidental omissions, we really enjoyed these and are certain to make them again. They were so flavorful - I especially liked the addition of whole cumin seed. Thanks for posting!
Tigerduck, What a lovely combination of flavours â€¦ itâ€™s spicy and a little hot (for us at least, we are not fire-eaters here) but the sweetness of the sweet potatoes balances everything out rather nicely and even the heat-wimp (moi) went back for seconds. I served this with salmon and salad with a tangy vinaigrette and liked the combination very much. Please see my rating system: a wonderful 4 stars. Thanks !
Served these this evening and enjoyed them quite a bit. I cut back on the oil a small amount but found you really needed some to get the crsipy exterior. I toasted my cumin seeds and broke them up a we bit before tossing hem in the potatoes. Thought that worked rather nicely. Thanks.