Indian Home Fries Recipes

Steps:

• Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
• Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
• When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
• For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
• Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
• To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.

Steps:

• In a large pot, cover potatoes with water and bring to a boil.
• Lower heat and simmer, covered, 30-35 minutes, until tender.
• Drain, cool slightly, and peel.
• Chop the potatoes into 1/2" cubes.
• In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.
• In a large nonstick frying pan, heat the olive oil over medium-high heat.
• When hot, add the fennel and cook 30 seconds.
• Remove pan from the heat, stir in the spice paste, then cook 2 more minutes.
• Add the potatoes and stir to evenly coat them with the spice paste.
• Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.
• Sprinkle with cilantro or parsley to garnish.
• Serve and enjoy!

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.