Breakfast, Dairy Free, Dinner, Fall, Gluten Free, Side, Veggies, Summer, Spring, Winter


Beginning with an Indian inspiration I tore the insides from mental samosas and packed them into a casserole dish. The result is a tray of scoopable, spiced, tender, and crusty potatoes, perfect as the bed for some fried eggs. I add a lot of peas to my potato mixture, feel free to adjust the proportion should you be pea-averse. 


  • 4 large Yukon Gold Potatoes (~2 lbs)

  • 1 tablespoon White Vineger

  • 1/3 cup Olive Oil

  • 2 Serrano Chilies, minced (~2 tbs)

  • 5 cloves Garlic, minced (~1 1/2 tbs)

  • 3 inches Ginger, chopped (~3 tbs)

  • 1 tablespoon Black Mustard Seed

  • 1 tablespoon Amchur

  • 2 1/2 teaspoons Whole Cumin Seeds

  • 1/2 teaspoon Ground Coriander

  • 1/2 teaspoon Ground Cardamom

  • 1/2 teaspoon Fennel Powder

  • 2 cups frozen Green Peas


  1. Chop the potatoes into roughly 2 inch pieces.
  2. Place them in a large saute pan and cover with two cups of water. Add the vinegar.
  3. Cover the pan and bring to a simmer, cook at a medium temp for 15-20 minutes, until potatoes are fork tender but have not lost their shape completely.
  4. Drain the potatoes and partially mash in a large bowl.
  5. Heat the oil in a large wok or saute pan.
  6. When the oil is hot, toss in the serrano chilies, garlic, ginger, cumin seeds and black mustard seeds.  Saute till light brown.
  7. Throw in all the remaining spices.
  8. Add the semi-mashed potatoes, stir everything to distribute the spices.
  9. Add the frozen peas.
  10. Spoon potato mixture into casserole dish and drizzle olive oil on top. Slide into the oven at 375 for 10-15 minutes to crisp up the top.