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Indian-Spiced Potatoes Anna
Indian-Spiced Potatoes Anna
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Prep Time:
20 minutes
Total Time:
40 minutes
Elevate potatoes with exotic Indian spices for a unique global twist.
Ingredients:
  • 3 lb unpeeled russet potatoes, scrubbed
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon garam masala
  • 4 tablespoons butter, melted
  • 1 tablespoon chopped fresh chives
Instructions:
  • Preheat the oven to 450°F. Thinly slice the potatoes to 1/8-inch thickness using a mandolin or food processor, then pat them dry with a towel.
  • Combine salt, pepper, and garam masala in one small bowl, and have melted butter ready in another small bowl with a pastry brush. Prep all ingredients near your stove top for easy access.
  • Preheat an 8 or 9-inch oven-proof saute pan or a well-seasoned cast iron skillet over medium heat. Melt 2 1/2 tablespoons of butter in the pan, ensuring the entire surface is coated. Arrange a layer of potatoes in a circular, overlapping pattern to cover the bottom. Brush with butter and season with a pinch of salt, pepper, and spices. Repeat layering potatoes, butter, and spices until all potatoes are used. Finish by brushing the top layer of potatoes with butter. The bottom layer should be crisping up nicely by now.
  • Cover the pan with a lid or foil and bake for 20 minutes. Bake uncovered for another 20 minutes until the potatoes are beautifully browned and crisp on top, and cooked through in the center. Remove from the oven, loosen edges with a spatula, and slice into 6-8 triangular pieces in the pan or invert onto a plate to serve upside down.

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