ROSEMARY ROASTED POTATOES
I LOVE POTATOES…………………
I am sure in one of my earlier posts I probably mentioned that I am in love with them. For me potatoes are what I can not live without. Life would TOTALLY suck if I could not have them. My friends always make fun of me and say that I love potatoes because I’m Kikuyu (a majority tribe in Kenya) well this could be true, seeing as we Kikuyus tend to add potatoes to every dish save for tea 🙂 but Kikuyu or not I love them.
But like any other food they can get monotonous. So I am always looking for new ways to make them and discovering and rediscovering. I was taught the basics of this recipe by my mother. You boil the potatoes to soften them and cook them through. Then you shallow fry them so as to give them a nice crunchiness and beautiful color.
You can try these potatoes by boiling them in your beef or chicken stew then removed them from the stew and shallow fry them. Or you could use a ready made stock of your choice, you can even try and experiment different spices in the water if you’re using water to boil. Try ginger, some onions, masalas etc. You could also use aromat or garlic salt instead of normal salt. Anything could work just depends on your taste. I enjoy them this way, served them for company a couples of times and they are always quite popular so do try them. HAPPY COOKING!!!
Ingredients
- Potatoes
- Garlic powder
- Rosemary sprigs (fresh or dry)
- Oil for frying
Instructions
Peel the potatoes and cut them into quarters. Put them in a pot, fill the pot with water till all the potatoes are fully immersed.
Put about a tablespoon each of garlic powder rosemary to every 1.5 ltrs of water (you could adjust this depending on taste) boil till the potatoes are cooked through but not too soft that they break when pierced.
Drain all the water from the pot; give the potatoes a good shake. This breaks of the edges and makes them even crunchier.
Fill the base of a shallow frying pan with the oil. Heat the oil
Place the potatoes into the oil and cook them till well brown turning them around. Half way through sprinkle a few rosemary sprigs on top.
Once it’s all brown place the potatoes to drain on a kitchen towel.
Serve when still hot. HAPPY EATING!!
https://www.themothershipvillage.com/rosemary-roasted-potatoes/Kenyan Masala Chips
When we were in high school my friends and I discovered Burger Hut in Westlands that by far has the best Masala chips and cheese burgers I have ever tasted. In fact I think I should do a story on them soon 🙂 I was taught how to make masala chips a few years back by a cook who worked for my mum. I tried it a couple of times but I was never really happy with the results. I got this recipe last week on Fauzia’s Kitchen Fun and I decided to try it out the same day. I added garam masala which was not in the original recipe because most people say to add this and trust me it was delish, soo delish that I made them twice again on the weekend. I honestly LOVED it, it is not burger huts masala chips but it can compete and I am sure it would win with some people. I hope you will enjoy it as much as I did. HAPPY COOKING!!
Ingredients
- 8 large potatoes, peeled and sliced into “chips”
- oil for frying
- 2 tablespoons butter/margarine
- 1 tablespoon Spanish paprika
- 1 tablespoon cayenne pepper ( or red chilli powder) – you can use more or less depending on preference
- 1 teaspoon of garlic paste
- 2 tablespoon tomato paste
- 2 tablespoon tomato sauce
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- small bunch of coriander
- salt to taste
- some water (optional)
- lemon (I did not use this because I had none)
Instructions
Heat the oil in a pan and when hot put in the potatoes and cook till they are soft, remove from the oil, drain and let cool for about 5 mins
Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
As the chips are cooking for the second time place the butter/margarine into a larger pan and melt it. Once it has melt switch off the heat.
Add all the other ingredients (except from the water and coriander) into the melted butter/margarine and mix well.
Turn on the heat and cook till the sauce thickens
You can add the water if you like your chips saucy if not do not add the water.
Once the chips are cooked place in a kitchen towel to drain excess oil then toss them into the sauce and mix until well combined.
Turn off the heat, squeeze in the lemon and add the coriander
Serve when hot. HAPPY EATING!
https://www.themothershipvillage.com/kenyan-masala-chips/
