Potato fry is kind of usual in every home. It never goes bored. New changes to it should be a welcome too, as potato is very versatile and tasty, this recipe is sure to win your tastebuds. Piri Piri sauce is made using birds eye chillies (red chilly). Here I have used kashmiri red chillies, as I do not want my potatoes to be fiery hot. Kashmiri red chillies have a different taste from our usual dry red chilly. It gives a bright red colour as well as there is subtle sweetness too. If you do not have fresh red chillies like me, do try out with kashmiri dry red chillies or normal dry red chillies should work good too. Adjust the amount of chillies accordingly, the piri piri sauce is meant to be hot ! (bearably hot anyways). Please note, the taste differs slightly with each type of chilly.
I have used potato wedges here, you may also cube them. Wedge shape help them to get a good coat of masala all over. While cooking potatoes as wedges, there are chances of easily breaking them, so take care while cooking. I have used a nonstick cook pan and cooked mostly without using spatula by simply tossing them now and then.
I have used olive oil here. Olive oil is used for cooking the potatoes and not used in the piri piri sauce as the leftovers while cooking blends well with the sauce. If you wish you may add little olive oil while grinding the sauce.
INGREDIENTS
nutritional information: Serves 2-3
2 big potatoes
1 tbsp olive oil
4-5 small fresh red chillies or kashmiri red chillies
1/4 cup coriander leaves
3 garlic cloves
2 tsp lemon juice
salt to taste
Method:
1. If using dry red chillies, soak them in warm water for 1 hour. Wedge the potatoes.
2. In a nonstick pan, heat olive oil. When the oil is hot add potatoes, salt and toss them carefully.
3. Cook potatoes by carefully tossing them now and then. Meanwhile grind red chillies, garlic, coriander and lemon juice.
4. Grind them using very little water in which red chillies were soaked. When the potatoes are cooked well enough, add the sauce and toss them gently in high flame.
5. If you wish a semidry consistency switch off earlier. I made it a little dry today. Add extra salt if required and switch off.
It tastes good as semidry or dry. Goes very well with rice.
Notes:
The actual recipe calls for fresh red chilly, but you may use dry chilly too. Adjust the spice level to suit you.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
Ritu ahuja Dec 11th, 2014 @ 04:31 AM
Wow..these potato veggies look delicious. I am gonna make it for evening snack today. We don't eat red chilly powder, can u tell me the replacement for that? Great looking recipe.