Potato Fry

1 tbsp coriander powder

3/4 tsp red chili powder

3/4 tsp salt

1/4 tsp ground black pepper

1/2 tsp turmeric powder

1 tsp ginger, grated

Just mix all the above. Divide this into 2.

4 Potatoes , cubed into big pieces

Mix the spices with 1/2 of the potatoes.

2 tbsp coconut oil

Arrange potatoes in single layer.

Close and cook for 4 minutes, mix well. Close and cook for 3 more minutes, mix well.

1 tbsp oil

Add oil.

Cook for 3 minutes, mix well, cook for 3 more minutes.

Taste Note: Tastes AWESOME

Source: Rad

Potato Kurma

Serves: 3

Cook Potatoes

4 potatoes, lengthwise cut into 2 pieces 

1 and 1/2 cup water

Cook potatoes in cooker with water for 2 whistles, allow to cool. Peel and roughly mash it.

Raw masala paste

1/2 cup coconut

1/2" cinnamon

1 tsp fennel seeds

1 tbsp pottu kadalai

1/2" ginger

2 garlic cloves

1 cup water

Grind all the above to a smooth paste and keep aside.

Kurma

1 tbsp oil
1/2 tsp mustard seeds

1 onion, sliced lengthwise and cut into 2

3 green chilies, slit

Heat oil in a pan, add mustard seeds, allow to crackle, add onion, sauté for 5 minutes in medium flame. Add green chilies, sauté. 

2 tomatoes, chopped

Add tomatoes, sauté until tomatoes softens. 

1/2 tsp turmeric powder

1 and 3/4 tsp salt

1 tsp red chili powder

Add turmeric powder, salt, chili powder, sauté for a minute.

1 cup water

Add water, mix well, let the gravy simmer for 5 minutes.

2 cups water

Add ground masala paste, wash mixi with water, add to the pan. 

Gently break the potatoes in hand, add to the pan. Cover and cook for 15 minutes.

1 tbsp lemon juice

1/4 cup cilantro, chopped

Turn off the stove, mix with lemon juice and cilantro leaves.

Taste Note: Tastes AWESOME
Source: kannammacooks
Note: Great side dish for Idly and Dosa

Cauliflower Potato Fry

Serves: 4

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds

Heat oil in a iron pan (MUST), add cumin seeds, fennel seeds, let them sizzle.

2 and 3/4 cups onion, chopped
1 serrano pepper, chopped into 2 lengthwise pieces

Add onion, serrano peppers, sauté until onion becomes translucent, about 5 minutes in medium flame.

1/2 tbsp ginger, grated
1/2 tbsp garlic, grated

Add ginger, garlic, sauté for a minute.

2 cups potatoes, cubed (3 medium potatoes)
1 cup tomato, chopped
1/4 tsp black pepper powder
1/2 tsp turmeric powder
3/4 tsp red chili powder
4 tsp coriander powder

Add potatoes, tomatoes, turmeric powder, red chili powder, coriander powder. Cover and cook for 5 minutes in medium flame.

6 and 1/2 cups cauliflower florets

Add cauliflower, cook covered for another 5 minutes. 

1/4 tsp garam masala powder
1 and 1/2 tsp salt

Add garam masala, salt, sauté for another 10 minutes, till water evaporates.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Coin Potato Fry

Serves: 2

? pound potato (1 large russet potato)

Wash and peel the potatoes. Cut them in thin circular shape. Use a mandolin slicer which makes the work easier.

1/4 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
2 tsp coriander powder
1 tsp ginger, grated
1 tsp garlic, grated

Mix all the dry spice powders along with ginger and garlic to make coarse mix.

2 tbsp water

Add water to make it like a paste.

Add the spice mix to the potatoes, toss everything together to coat the paste to all sides.

3 tbsp oil

Do in batches. Little bit more oil is needed for this, other wise it will become like chips.

Heat iron griddle, place the potato pieces flat on it and fry for few minutes (I did 2 minutes per side). when it becomes dark underneath, flip them to the other side and fry for another couple of minutes. Extra oil can be added to avoid burning.

Cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Garlic Roasted Potatoes

3 Pound Red or White Potatoes
1/4 Cup Olive Oil
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
2 Tbsp Garlic, Chopped
2 Tbsp Parsley, Minced

Preheat the oven to 400 degrees F

Cut the potatoes into quarters.

Toss the potatoes with olive oil, salt, black pepper powder and garlic until well coated.

Spread out into 1 layer.

Roast in the oven for 45 minutes.

Flip twice with spatula during cooking process in order to ensure even browning (I usually cook for 15 minutes, flip, cook for 15 more minutes, flip and cook for another 15 more minutes)

Remove the potatoes from the oven, toss with parsley.

Serves: 6 (6oz / serving)
Taste Note: Tastes AWESOME
Source: food network

Vegan Potato Salad

Serves: 4

1 cup raw cashews

Overnight soak the cashews in water. (or) Add cashews to a small bowl, cover with boiling water. Let sit uncovered for 1 hour.

6 cups water

Allow the water to boil.

1.5 pound RED baby potatoes

Add potatoes, reduce to medium-high heat, cook for 20 minutes. Drain, set on a cutting board or counter top to slightly cool. Once they are cool, chop the potatoes into bite-size pieces.

Note: Yellow baby potatoes work too, but can get soft.

2/3 cup + 1/4 cup water
1 tbsp olive oil
2 tbsp white wine or apple cider vinegar
1 tbsp spicy mustard
1 tbsp maple syrup
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp garlic, chopped
2 tbsp dried dill or 5 tbsp fresh dill

Dressing Yields: 2 cups

Once the cashews have soaked, drain well and add to a blender along with an additional 1/3 cup of water. Then add olive oil, vinegar, mustard, maple syrup, salt, black pepper powder, garlic. Blend on high scrapping down the sides as needed, until texture is creamy and thick but pourable. Add more water, if it has trouble blending.

1 cup red bell pepper, chopped
1 cup celery, chopped
1/2 cup red onion, chopped

Add the chopped potatoes to a large mixing bowl along with chopped vegetables. Top with all of the sauce and stir to coat.

Salad Yields : 6 and 1/2 cups

Taste Note: Tastes OK. There was some weird taste, could not figure out which one gave the taste, but somehow didn't like that one particular taste, which made me not like this salad.
Source: minimalistbaker
Note: Thought it would be great to chop 1/2 romaine lettuce per serving to make it little bit more filling salad.

Olive Oil Mashed Potatoes

Water
1 Tsp Salt
2 Pound Potatoes

Bring a large pot of salted water to boil.

Add potatoes, boil until fork-tender about 25 minutes.

Once tender, drain the potatoes and transfer to a large mixing bowl.

Mash the potatoes using potato masher until fluffy.

1 Olive Oil
2 Tbsp Garlic, Chopped

Heat oil in a pan, add garlic and saute for 2 minutes in low flame.

3 Tbsp Olive Oil
1 Tsp Salt
1 Tsp Black Pepper Powder

Add roasted garlic, olive oil, salt and black pepper powder and stir to combine.

1 Bunch Chives, Chopped

(or) 1 tbsp rosemary, chopped

Top with chives / rosemary.

Yields: 4 and 1/4 cups
Taste Note: Tastes AWESOME