Spicy Indian-Style Potatoes

By Castrofilippo

Ingredients

• 1 pound Yukon Gold potatoes, scrubbed and cut into 1/2 inch cubes
• Salt
• 4 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 2 small red or yellow onions,chopped
• 1 small or 1/4 large jalapeno pepper, seeded and minced
• Freshly ground black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon curry powder
• 2 tablespoon minced flat-leaf parsley

Details

Servings 2

Preparation

Step 1

1. In a large saucepan, cover the potatoes with cold water and add a large pinch of salt. Bring to a boil and let cook for a 1 minute. Drain.

2. In a large skillet, heat 1 tablespoon olive oil over moderate heat. Add the garlic and onions and cook until pale golden, stirring a few times, about 4 minutes.

3. Add the potatoes and jalapeno to the skillet along with another tablespoon of olive oil, ½ teaspoon salt and ½ teaspoon of black pepper. Turn up the heat to moderately high. As many of the potatoes as possible should be touching the bottom of the pan. Cook for 4 minutes without stirring.

4. Add the turmeric, cayenne and curry powder to the skillet and stif until the potatoes are well coated with the spices and turn bright yellow. Drizzle 1 tablespoon olive oil ove the potatoes and let cook, without stirring, another 4 minutes.

5. By now, a crust should be starting to form on the edges of the potatoes. Stir to expose more potatoes to the bottom of the skillet so they continue to form a crust, and cook for about 5 minutes longer.

6. Remove from the heat, stir in the remaining tablespoon of olive oil, and season with salt and black pepper to taste. Sprinkle parsley on top.