By Shalini Kolluri
Russet potatoes, sometimes known as Idaho potatoes are perfect for baking and frying due to their low water and high starch content. Though I usually like my potatoes baked, this time however, I’ve decided to roast them the good old fashioned way.
I love potatoes because they are really multipurpose. They can be baked, mashed, fried, sautéed and pureed. They can be savory or sweet. They can be the main course or a snack.
1 clove garlic (minced)
3 table spoons canola oil
¼ cayenne powder
Salt to taste
1 tablespoon lemon juice
¼ cup cilantro (washed and finely chopped)
3 large russet potatoes
½ teaspoon cumin seeds
Pinch of turmeric (optional)
Wash the potatoes in cold water, drain well; and peel them. Chop them into cubes or wedges.
Heat oil in a heavy bottomed non-stick skillet over medium-high. Add garlic and cumin seeds.
When the oil begins to sizzle and the garlic turns fragrant, put the potato pieces in the oil cut side down in a single layer and allow them to turn golden brown without stirring them
After 8 minute, with the help of a pair of tongs turn the potato pieces over to the other side in order to make sure that all sides of the piece maintain contact with the sizzling oil and turn golden-brown.
Cook the potatoes until they are tender (Paring knife can be inserted into the potatoes without resistance)
When they are tender and golden brown, stir in the salt, cayenne powder, lemon juice and cilantro.
Remove from stove. Best eaten with a yummy dip!
-By Shalini Kolluri