Chili Hash-Brown Potatoes

Here’s another recipe that tries to reach our ultimate potato recipe: something which tastes like potato croquettes. The idea is to make the potatoes soft on the inside and crunchy from a crust on the outside. This recipe requires you to boil the potatoes first; be careful not to get the potatoes so soft they are mushy or mealy. Poke the potatoes periodically to check for doneness. Day-old potatoes are great for this recipe.

This recipe comes from Julie Sahni’s book Savoring Spices and Herbs, page 214. We served this with the Mild Indian Chili recipe listed in a separate post. You can use any chili powder you have on hand, or you can use Sahni’s combination, which we have listed as a separate post here.

2 Tbsp olive oil

1½ lb. Yukon Gold or white or red new potatoes, scrubbed, boiled, and cut into ½-inch dice

2 tsp chili powder

1 tsp Hungarian sweet paprika

Kosher salt

Heat the oil in a heavy nonstick saute pan over medium-high heat until very hot. Add the potatoes and cook, turning and tossing, until they are brown and crusted, about 12 minutes. Sprinkle with chili powder, paprika, and salt. Toss for 2 minutes, or until the spices are cooked. Serve immediately.

Serves 4.

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