Vol. VIII No. 22 - Tuesday
June 2 - June 8, 2009



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by Saichon Paewsoongnern


DINING OUT & KHUN OCHA'S COOKBOOK
 
 

Spicy Potatoes

I had a wonderfully spicy garlic dip at the dusit D2 baraquda the other day, and then came across this recipe for spicy potatoes. This is something to ‘spice up’ European dishes, adding a little extra flavor to the main dish. While you can make spicy chips, they are deep-fried. These are not, and have more flavor than chips dusted with spice. Preparation should only take around 15-20 minutes and cooking another 15 minutes, so fits in very well with cooking European steak dishes.

Cooking Method
Wash and peel the potatoes and cut into chip size.
In a heavy pan heat the oil over medium heat and add peppercorns and cumin, then garlic until it is slightly browned. Remove from the heat and add chilli powder and turmeric.
Now add the potatoes and return the pan to medium heat. Sprinkle the salt over the potatoes, stir and mix and then cover and cook for 3-4 minutes. Stir again and continue cooking until the potatoes are browned.
Serve with the main dish. Great with steak and blue cheese.

Ingredients              Serves 4-6
Potatoes                       500 gm
Vegetable oil                3 tbspns
Green peppercorns         tspn
Cumin seeds                   tspn
Garlic, crushed              4 cloves
Chilli powder                   tspn
Ground Turmeric             tspn
Salt                               1 tspn



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