Author Notes: One of my favorite ways of preparing potatoes is a Konkan (the western coast of India, around Goa) style made with kokum (a souring agent from a variety of mangosteen) and jaggery. I began craving them earlier today but Hurricane Juno kinda put a damper on my plans about making a trip to the Indian store to buy kokum, I resorted to the next best substitute, good old Dried Mango powder (aamchur).
Dry spice mix
tablespoon Dried Mango powder (aamchur)
teaspoon Garam Masala
teaspoon Paprika powder (the one with a mild heat)
teaspoon Turmeric powder
1/2 – 1
tablespoons brown sugar (as per taste)
medium – large Russet potatoes
pieces sun dried tomatoes (cut into strips
Salt to taste
Wedges of lime for serving
- Combine the ingredients for the spice mix and set aside.
- Peel and dice the potatoes into 1 inch ‘fingers’. Rinse to get rid of excess starch and pat dry.
Heat the oil in a cast iron skillet. when it begins ‘shimmering’ add the potatoes in a single layer and allow to turn a golden brown (~4-5 minutes). Using a spatula, gently stir the potatoes so that the other surfaces of the diced potatoes come into contact with the pan and continue to brown. Once the pieces are soft, yet retain their shape firmly, add the sundried tomatoes and the salt. When the pieces of tomatoes begin to crisp up, cut off the heat. Immediately sprinkle the spice blend and toss to coat completely. The residual heat is enough to melt the sugar and coat the potatoes without caramelizing.
Serve warm with fresh roti.. (I paired this with some warm Whole wheat tortillas from whole Foods & it was superb)