I love potatoes cooked in every form, in every meal of the day. Baked, mashed, fried or roasted… potato is an all time comfort and staple food.
Did you know, potatoes have these compounds called kukoamines which are known to lower blood pressure?
This recipe is absolutely no work and whole lot of fun. Fun to make, fun to eat. Ensure you cook lot of it, as its just gonna fly straight off the pan within seconds.
Preparation time: 10 minutes
Cooking time: 20 minutes
1 kg Russet Potatoes. Well, that’s a jazzy name for our noble potatoes 🙂
5 – 6 cloves of garlic, skin on
Big knob of Butter
3 tbsps Olive oil / any vegetable oil
1 tsp dried Oregano
A sprig of Rosemary
A tsp of Lemon Zest
Salt and Pepper for seasoning
1. Cut potatoes in quarters or medium size cubes, skin on.
2. Boil them till done.
3. Drain in a colander and leave aside till the steam evaporates completely. Any steam left in them will make the spuds go soggy.
We want a soft inside and crispy outside.
4. Heat oil in a pan and pop in the potatoes.
5. Toss the garlic cloves in.
6. Sprinkle oregano, salt, pepper, sprig of rosemary and lemon zest.
7. Cube the butter and leave the cubes around the pan so all the potatoes are covered. Butter not only enhances the flavor of the dish, but also gives certain glaze to it.
8. This recipe needs more tossing than stirring. Prevents any physical damage to the cubes 🙂
Cook till the spuds are crispy and done.
9. Garnish with chopped coriander, a generous squeeze of lime and serve hot with ketchup.
P.S.: Don’t be wary of the garlic and chuck it. It tastes sweet, creamy and equally great 🙂
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at firstname.lastname@example.org.