Potatoes come to rescue me all the time, when an unexpected guest knocks the door or a last minute dish is required or it can be a simple meal; they are always in hand. When required to turn out a good tasty but quick meal, my cooking goes something like this. Rice, Dal and potatoes go into the rice cooker. I wait for the cooker to cool down and spice up the potatoes with a simple fry, dal turns into rasam and voila there is a full meal on my table.
These pan fired potatoes are crispy outside and soft inside, spiced with salt and chilli powder. I made this with mudda pappu and tomato rasam.
5 medium potatoes (white)
Chilli powder according to taste
Salt to taste
2 tbsp oil
Clean, cut potatoes in half and pressure cook until done (for 2-3 whistles). Cool and peel the skin. Dice and keep aside. Heat oil in a non stick skillet, on medium high, add diced potatoes and reduce the heat to medium low. Gently keep stirring in the middle so that all sides are browned evenly. Do not over mix. Once the potatoes are golden brown and crisp add salt and cook for 3-5 minutes. Now reduce the heat to low, stir in the chilli powder and drizzle little oil (1/2 tsp) and mix well. Turn of the heat and shift into serving bowl.
Serve as a side dish with rice or just enjoy as an appetizer.
Notes and tips.
To cook potatoes on stove top, bring a big pot of water to boil add the potatoes and cook until done. Do not over cook the potatoes. Potatoes will break a part and dish will turn mushy.