Feb 25 - Pan fried Fingerling potatoes with tomato paste

As over familiar as it may seem when posting photographs of dishes involving potatoes, let me assure you, there is nothing repetitive about the flavors that go into the potatoes every time I make this.

This particular batch of fingerling 'peewee' potatoes has a tempering of mustard, cumin, arbol chile and whole coriander seeds. I tossed in a teaspoon of tomato paste along with turmeric, Asafetida and salt. The oil and the hot work caramelizes the surface of the boiled and peeled spuds to perfection.


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