What’s Cooking is a series in which I answer questions and share advice about food and cooking that you have but may be too shy to ask.
Last month I received several requests from people asking for a recipe for Fried Potatoes/Fried Aloo. Every request spoke of nostalgia, seeing an older member of their family making the dish and loving it. Perhaps simpler times, simpler food? For me, comfort food. On each occasion, I responded indicating that I did not have a written recipe (as in a prescribed list of ingredients with instructions), instead I told them how I make fried potatoes.
Fried Potatoes is one of my favourite dishes to eat. My mother loved it too. Gosh, that lady liked potatoes cooked any which way. One of the things she used to do when making Fried Potatoes was to cook them with fresh white-belly shrimp. The shrimp would be quickly fried in a smoking hot pan with a little oil. The high heat was important to cook the shrimp quickly and avoid it stewing or as we would say, “springing water”. Cooked separately, the shrimp was added to the potatoes about a minute or two before they were done cooking and mixed it when the heat was shut off.
As I recall and reflect on this dish, I think cooking it is more about technique than anything else. Let me walk you through how I make mine. First the ingredients.
The main ingredient in Fried Potatoes is potatoes. You can make the dish with any type of potatoes; I use whatever is available at the market or supermarket where I shop. The varieties are usually Yukon gold, russet, or white potatoes (as indicated on the label of the bag).
The other ingredients are usually onions, garlic, and hot peppers. If I have the energy, interest, or if available, I’d add fresh thyme and or tomatoes. Salt is of course the other key ingredient. If you are not into hot peppers, then be sure to add ground black pepper; if you can do it freshly ground, all the better. No water is needed to make Fried Potatoes. Let me repeat that, no water is needed to fry the potatoes. Steam cooks the potatoes, so apart from the ingredients, what you need is a pan, any type with a tight lid. I use a karahi or my cast iron skillet, but like I said, any type of pan would do.
Cutting potatoes
Before we get to cutting the potatoes, a quick note on whether or not to peel the potatoes – it is a matter of personal preference. If you choose not the peel the potatoes, be sure to scrub them clean, remember they grew in the earth and would have been handled in a variety of ways before you purchased them. For this dish, I usually peel the potatoes.
The way I saw the potatoes prepped for this dish was peeled, halved lengthways and then sliced thinly, crossways. The potatoes are then transferred to a bowl of tap water to prevent them oxidizing, mostly, and in the process, it removed some of the starch. This step was done more to “hold” the potatoes while the aromatics were being prepped and cooked first.
Other ways I have cut the potatoes to fry them have been in large chunks and small squares (diced).
Cooking the potatoes
In a heated pan with enough oil to sauté, add the aromatics, season generously with salt, stir and reduce heat to low. Cook until the pan is fragrant, the onions, translucent and the garlic mashes easily when pressed with the back of a spoon. If you have added tomatoes, they should be soft and pulpy when mashed.
Raise the heat to high or medium high, drain the potatoes well in a colander and add to the pan. Toss well to mix and coat with the aromatics, taste for salt and add to taste and give another stir. Let cook on high heat for 2 minutes then cover tightly with a lid, reduce heat to low and walk away; leave to potatoes to cook for 20 minutes. The time would vary (less or more) depending on the quantity of potatoes and thickness of cut. The important thing here is not, to disturb the pan by removing the cover or tossing/turning the potatoes. If you do, the steam cooking the potatoes would evaporate and tossing would cause the potatoes to break up too much and turn to mush. Leave it be.
To test if the potatoes are done, remove the lid and using the tip of a knife, insert it into several pieces of potatoes around the pan. If the knife slides in easily it is done. With the lid off, turn the heat to high and let any liquid that had accumulated dry out. Give the pan a stir – once, and you are done. Now, here is this little other thing – if like me, and others, you like the caramelized bottom of the pan, where the food “catches” or as some would say “bun-bun”, here’s what to do. With the lid off, potatoes finished cooking, and heat on high, let it continue to cook until you hear that frying sound in the pan, that means the potatoes are beginning to “catch” at the bottom of the pan. Let it cook for about 3 – 5 minutes then shut off the heat. Cover the pan and let it rest for about 7 – 10 minutes and then give it a stir, that way, the bottom will release easily from the pan. Oh man, that is the best part of the fried potatoes.
I always have thinly sliced scallions/green onions/shallots in a container in the refrigerator so just before serving, I would sprinkle some of the scallions on the potatoes.
The only question remaining is this – what to eat with the fried potatoes. Let me tell you, this is among the best carb on carb eating pleasures you will have. Use either some hot freshly cooked white rice or hand-clapped paratha/oil roti. If you want to eat it with Sada roti or fried bakes, I suggest cutting both creating pockets, stuffing with potatoes and tucking in. If having for breakfast or dinner, a big mug of sweet, milky tea, or coffee, or Milo or whatever hot beverage you prefer.
Tell me you are not hungry now for some Fried Potatoes/Fried Aloo.
Cynthia
cynthia@tasteslikehome.org
