Prep 20 mins
Cook 0 mins
From veganfood.net. First things first: this is spicy! A little bit of rearranging on my part here and there. Requires a bit of preparation, but worth it. Boil the potatoes the evening before or first thing in the morning and use a cast iron skillet for the best results for blackening the potatoes.
- 2 lbs red potatoes, unpeeled (or any thin skinned potato)
- 2 1⁄2 tablespoons vegetable oil (or any bland oil that has a high smoke point)
- 1 bay leaf
- 1 whole chipotle chile, stemmed, seeded if desired
- 1 whole dried ancho chiles or 1 whole small morita chilies or 1 whole pasilla chile, stemmed, seeded if desired
- 1⁄2 teaspoon hing
- 1⁄2 tablespoon raw sugar
- 1 tablespoon cumin powder
- 1 dash cayenne, to taste
- 1 teaspoon garam masala or 1 teaspoon curry powder
- plain yogurt or sour cream
- lemon wedge
- salt, to taste
- The day before, or early on the day of preparation, boil the potatoes until 3/4 cooked. Drain and set aside to cool. Once cool, cover and refrigerate. (Or bring to room temperature.).
- Whirl the chipotle and ancho chili in a blender or clean coffee mill until ground.
- Heat 2 tablespoons of the oil on medium-high heat in a cast iron skillet and brown the cooled potatoes; about 10-12 minutes. Remove with slotted spoon and set aside. Scrape off the browned potatoes that stuck to the bottom of the pan and discard.
- Add the remaining 1/2 tablespoon oil to the skillet. Add the bay leaf and ground chilies and cook until darkened; about 1 minute. Add the hing and the remaining spices. Now add the sugar, potatoes, cumin and cayenne pepper.
- Fry the mixture for about 3-5 minutes to blend the flavors; stirring often and reducing heat if necessary. You are wanting to blacken the potatoes, NOT burn them!
- Remove from heat and serve with a dollop of plain and yogurt and a lemon wedge. Allow your guests to season to taste with salt.
- Can be served hot or at room temperature.