Fried potatoes with an exotically delicious twist —Keely
- 1 teaspoon whole mustard seed
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon whole cumin seed
- 2 whole cardamom seeds, crushed
- pinch of red pepper flakes
- 6 large potatoes, diced
- 1 large onion, choppped
- 8 oz frozen peas
- 1 tablespoon sugar
Add 1/4″ of vegetable oil to large skillet. Add mustard seed, ginger, turmeric, cardamom, and red pepper to oil when warm (but not hot). When the oil is hot, add potatoes. Fry until potatoes just begin to turn brown, add onions and cook until both onions and potatoes are browned. Add frozen peas and sugar, frying quickly until peas are just cooked (about 5 minutes).
Why terrorist potatoes? I discovered if the oil is too hot when you add the spices, they pop all over you. This happened to me while wearing a brand new baby blue Juicy sweatsuit (yes, I’m dating myself), leaving it covered with turmeric . . . and turmeric is a fabric dye. Fortunately the oil kept the turmeric from staining my suit. I learned not to wear a new outfit nor add the spices to hot oil, and they’ve been called terrorist potatoes ever since.