Wednesday, December 22, 2010

Firey Fingers

I use to do this with small white potatoes, but the new fingerlings are so good, I am making a small change in them. This may have been in the news letter 5 or 6 years ago. I think. I'm not sure if I sent it in or not. It was called "Potatoes on fire" so the name is changed also.

14 fingerling potatoes
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed, crushed
2 teaspoons salt
1 medium onion, halved and thin sliced
3 red chili pepper, halved lengthwise and deveined*
1 tablespoon cilantro, chopped

Cut the fingerlings in half, the long way. Boil the halved potatoes in a 12" dutch oven, covered with salted water until they are soft, but still firm. Remove potatoes and hold. Discard the water. Dry the oven well and heat the oil, over 9 charcoals. Add chili Flakes, cumin, fennel, coriander seeds, and salt. Fry for about 1 minute. Add the sliced onions and fry until soft and a little brown. Add the potatoes back, red chilies and chopped cilantro. Cover and cook , with 14 charcoals on top, for about 10-12 minutes more.
* Red Jalapenos, (or all chilies,) have there heat in the veins. Remove the veins and seeds and you have good flavor lift. Don't be afraid of them, they are good.
Wash your hand very good, after deveining them. DO NOT touch your eyes, or lips until washing hands,

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