Siddha Alur Bhala Blackened Spicy Home Fries Recipes

SPICY HOME FRIES

Steps:

• Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
• Heat the butter over medium heat in a large saute pan. Add the onion and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Stir in the ancho chile powder and stir until combined. Add the potatoes, salt and pepper and toss the mixture, slightly mashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom. Turn over and gently mash again into an even layer and cook until the bottom is golden brown. Stir in the cilantro and lime zest and transfer to a bowl.

SPICY CLASSIC HOME FRIES

Steps:

• Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
• Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
• Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.

SIDDHA ALUR BHALA (BLACKENED SPICY HOME FRIES)

Steps:

• 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.