- 2 pounds whole new potatoes
- 3 tablespoons olive oil
- 2 tablespoons cumin seed
- 2 teaspoons salt
- 2 teaspoons curry powder
- 2 teaspoons gram flour
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- Wrap potatoes in wet paper towels; microwave until slightly tender, about 7 minutes. Cut into bite-size pieces.
- Heat olive oil in a skillet over medium-high heat. Add cumin seed; cook and stir until golden, about 1 minute. Add potatoes, salt, curry powder, gram flour, cayenne pepper, and ground ginger. Cook and stir until toasted and crispy, 8 to 10 minutes.
06/14/2019
recipepes.com
crunchy potato curry, recipe
PT15M
PT1H
5
455 calories
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