As I understand the term “braised,” I made braised potatoes last Friday. My son had tossed several spuds into the pan I was using to hold potato peels, covering them in potato juice. Figuring that putting the potatoes back into the bag was a good way to ruin the rest of the spuds in the sack, I figured I should cook them. Unfortunately, my judgement was a bit off and what I thought would make enough mashed potates for dinner and perhaps lunch the next day turned into the largest batch of mashed potatoes I have ever prepared. Which left me with four medium sized golden potatoes that I did not want to add into the boiling water for fear of overflow.
Still on an Indian kick, I decided to experiment. This is what I used:
- 2 tablespoons of ghee (butter or olive oil is fine)
- 4 medium sized golden potatoes cut into 1/4 inch coins
- 1 teaspon of cumin seeds
- 1 pinch of red pepper flake (more is fine)
- 1/4 cup of broth
- 1 teaspoon garlic powdeer
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon of pepper
- salt to taste
- Melt the ghee in a large skillet over medium heat. When the ghee is melted, toast the cumin seeds and the red pepper flake.
- Add enough potatoes to cover the bottom of the skillet. Do not pile the potatoes on top of each other. Season with salt.
- Stir the potatoes to coat in the ghee/seed/pepper flake mixture to coat and let cook for two-three minutes, until the potatoes begin to change color.
- Add enough broth to come up half way on the potatoes. Cover with a lid. The potatoes are ready when they are fork tender.
- Move to a serving dish and add the ground cumin, coriander, cinnamon, nutmeg, garlic powder, pepper, and any additional salt. Toss to ensure all potatoes are covered in the spice.
Try this dish. I enjoyed the cinnamon and the potato combination far more than I had hoped.
So if you don’t mash ’em or fry ’em, what do you do with your potatoes?