January 30, 2015
Fabulous Friday Flavour: Sage & Chilli Infused Potatoes
Category: Fabulous Friday Flavours
Fridays will now be devoted to featuring a recipe I have either experimented during the week or a shout-out to a fabulous recipe for your gastronomic pleasure. Either way, Fridays at Grubbs ‘n Critters will be about sharing the flavours of the week to enhance your home-cooking repertoire.
With #Blogging 101 coming to a close, I’m responding to this new posting feature assignment with one of my latest creation of fried potatoes infused with some herbs, chilli and spices. I assure you that this is good!
Sage & Chilli Infused Potatoes
2015-07-13 14:14:35
Ingredients
- 4-6 potatoes, peeled and cut up into chunks
- 1-2 garlic
- 3-4 fresh red chillies
- 1 medium sized shallots, peeled and quartered
- Half a teaspoon of cumin seeds
- 1/4 inch of fresh tumeric root, peeled
- 5-6 pieces of fresh sage, roughly chopped up
- olive oil
- salt to taste
Instructions
- Soak cumin seeds in hot water and set aside for about 2 minutes. Drain.
- Roughly pulse chillies, shallots, tumeric and the drained cumin seeds into a blender. The texture should be a little coarse, not pureed.
- Press garlic and infuse it in 2-3 tablespoon of olive oil. Add in sage and set aside
- Separately fry the potatoes till they get a little golden brown before taking them out of the frying pan and set aside.
- Pour the sage and garlic infused olive oil all over the fried potatoes and set aside.
- Heat up the frying pan in a little olive oil. When the oil is hot enough, add in the coarsely blended ingredients. Fry till it gets a little dry. Be careful that it doesn’t burn.
- Add in the infused potatoes. All of it including the oil into the frying pan and mix them all up for about 5 minutes
- Turn off the fire and it is ready to be served.
Grubbs n Critters http://grubbsncritters.com/
Bon appetite and see you next week!
#Blogging 101, #Createanewposting featue #FridayFlavour #FoodieFriDIY
Comments
Oh man Ann, this sounds amazing! Can I use turmeric powder and dried sage or will that compromise the recipe?
I think that should be fine, Gen. For tumeric, the powder can be a little over-powering, so you’ll hv to exercise caution when using it or it’ll be too much.
I find that the dried sage is usually not as flavourful as the fresh ones, so you might want to increase the quantity a little more – how much more, I don’t know :p You’d have to try and tell me what’s a good measure! ;D