Delicious World of Chefette Spicy

formerly Ladles and High Heels

Spanish Spicy Potatoes

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It has been a long hiatus and I’m not happy about it. This time, I blame my photographer’s block. Though I made a lot of yummy food in the past month, I did not photograph any of it. So for the past 30 (odd) days, its been like this: I make food, we gobble it up and I end up wishing I had clicked pictures.

To me, half the joy in cooking lies in presentation, especially when I have a blog going. I can go on and on, describing an amazing Kofta Curry I made a few days ago without managing to earn a single “ooh” out of people reading it. So I sadly have to ditch writing about things I haven’t photographed and start putting my camera to use in the future.

The last visual proof I have of in my recipe box is the Spanish Spicy Potatoes. I got the idea for it from random food blogs gawking sessions. I tasted a version of this dish at Zara’s (the Chennai-based Tapas bar) and I remember falling wildly in love with it. My version has a blend of my own spices and McCormick’s Fajita mix. Whatever it is, this semi-homemade is sure to rock your world… until you clean it all up.

Here we go:

Ingredients:

Three large potatoes (I used Idaho), cleaned and peeled and diced

Half a packet of McCormick’s Fajita Mix

(If you don’t have it, mix together the following: one tsp cumin powder, half tsp oregano, a few shakes of garlic powder, one tsp paprika, one tsp cayenne pepper powder)

One tsp coriander powder,

One tsp onion powder

Salt and pepper to taste

Three Tbsp vegetable oil

One Tbsp olive oil

Two tsp freshly squeezed lemon juice

Cilantro for garnish

Method:

Heat a pan with two Tbsp oil. While that is heating up, rub the pieces of potatoes with olive oil, the spices, salt and pepper. When the pan is hot, hot, hot (yes, that hot!), add the potatoes. The key here is to cook the potatoes, make it crunchy and manage not to burn it, all at once. Turn the heat to medium and just let it be. Toss it regularly, but manage not to mush it.

When the potato is cooked, it is time to crunch it up. Turn the heat up to medium-high, add the other Tbsp of oil and let it fry away to glory. Give it a shimmy shake regularly until it crisps all over. When done, switch the heat off and stir in the lemon juice. Garnish with cilantro, grab a few tooth picks and dig in!

 

 

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

One thought on “Spanish Spicy Potatoes

  1. Ooh! I’m drooling over your style of narration. :))

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