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
- Chop the potatoes into roughly 2 inch pieces.
- Place them in a large saute pan and cover with two cups of water. Add the vinegar.
- 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.
- Drain the potatoes and partially mash in a large bowl.
- Heat the oil in a large wok or saute pan.
- When the oil is hot, toss in the serrano chilies, garlic, ginger, cumin seeds and black mustard seeds. Saute till light brown.
- Throw in all the remaining spices.
- Add the semi-mashed potatoes, stir everything to distribute the spices.
- Add the frozen peas.
- 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.