Spicy Potatoes

Spicy Potatoes
Photo by James Carrier


  • 2 tablespoons vegetable oil
  • ¼ cup minced garlic
  • Salt
  • 1 cup ketchup
  • 8 chapatis or whole-wheat tortillas (7 in.)
  • 1 tablespoon pav-bhaji masala, purchased or homemade (recipe below)
  • Chopped fresh cilantro
  • + 2 more ingredients
    • Indian red chili powder or cayenne
    • 2 pounds thin-skinned potatoes

1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan. 2. Meanwhile, in a 6- to 8-inch frying pan ...

View full recipe at My Recipes


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