with Chef Jyoti Friedland
Recipe from The Talleygram, February 21,
Masala Yukon Potato Hash
Jyoti's Tasty Tip:
If you haven't tried yukon
gold potatoes you're missing a lot. It's completely different from Idaho
potato, a little bit sweeter and waxy than Idaho. If you haven't tried panch puran, which is all 5 different whole spices from India. It lends a
fantastic taste and fragrance too.
Remember, it's all about the taste!
2 large organic yukon gold potatoes
1 tablespoon organic extra-virgin olive oil
1 tablespoon ghee
2 teaspoons panch puran
1 teaspoon cumin powder
2 teaspoons tumeric
1 teaspoon sea salt and black pepper or to taste
Rinse and brush potatoes. Peel
and slice lengthwise into 5 then lay it flat and slice it again into 5;
cut crosswise into 6 to make cubes. Place in a bowl and cover with
water, set aside.
In a large non-stick skillet,
heat oil and ghee over medium heat. Stir in panch puran until it start to
pop, about a minute. Then add cumin powder and tumeric; stir for 7
Add potatoes and pinches of
sea salt and black pepper. Cook and stir frequently and cover with lid,
about 12 minutes or until it gets soft. Serve warm as a side dish.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery