Recipe: Nani’s Potatoes
My friend, Lakshmi, and I set out to recreate this recipe from her grandmother, or Nani. Raised in Mumbai, India, Lakshmi remembered her Nani’s potatoes having crisp skin, buttery centers, and tossed with Indian spices, flaky sea salt and a hit of lime. Because of the bold flavors, this pairs well with lamb and pork.
Nani’s Potatoes Recipe
Ingredients
1 tablespoon of kosher salt
1 pound of yellow potatoes, washed
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
3 scallions, chopped
2 tablespoons salted butter, melted
1 tablespoon vegetable oil or ghee
1 teaspoon flaky sea salt, such as Maldon
1 lime, halved
Instructions
1. In a large pot, add water and kosher salt. Bring to a boil, and add potatoes. Boil for 18-22 minutes, or until the potatoes are soft but not mushy.
2. Meanwhile, combine cumin, coriander, fennel, scallions and melted butter in a large bowl.
3. Once potatoes are cooked, allow them to drain in a colander for at least 1 minute. Make sure skins are dry so they will get crispy.
4. While potatoes drain, add vegetable oil (or ghee) to a large skillet set to medium heat. Carefully add potatoes and cook until skins are browned and crispy, turning regularly for about 5 minutes.
5. Remove pan from heat and, using a spoon, cut potatoes in half, tossing each one into spice and butter mixture as you go. Once all potatoes are in spice and butter mixture, toss until thoroughly combined. Remove to a serving plate, sprinkle with flaky sea salt, and squeeze lime halves over top.
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