Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, February 21, 2007

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!   Chef Jyoti                      

Serves 4   Difficulty: Easy


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


  1. 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.

  2. 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 seconds.

  3. 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.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery