At a Glance
- Potato Type: Russet
- Prep Method: Pan Fried
- Cuisine: Indian
- Yield: 4
- Ready Time:
Recipe By: United States Potato Board
Ingredients
- 3 large russet potatoes
- Olive oil
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
- 4 green Thai bird chilies, seeded and thinly sliced
- 2 tablespoons curry powder
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- Salt
- 1 bunch spinach, cut into thin strips
Preparation
Boil potatoes until soft; drain. Break up into 1/4 to 1/2-inch pieces. Coat a nonstick skillet with a thin layer of oil over medium heat. Add onion and sauté until brown, stirring frequently. Add garlic and chilies. Add curry powder, turmeric and cumin; season with salt. Cook, stirring until brown and fragrant. In another nonstick skillet, heat 2 tablespoons oil; add spinach and cook until spinach is dry and crispy; remove from skillet. In same skillet, heat 2 tablespoons oil; add potatoes and cook until lightly browned. Add onions and spinach; cook until browned and crisp on all sides.
Recipe by Adam Kaswiner, Healthy Category Winner of the US Potato Board CIA Recipe Contest
