Reviewed: Jan. 5, 2004

A Keeper - you must like cumin and curry!!! Had to use regular potatoes - put them whole in jackets in water, brought to boil, boiled another 20 min. When cooled, peeled off jackets. Cut potatoes into 1/4 in. slices. Followed recipe - having to use a bit more oil than called for. They are great hot and at room temperature - and what little was left I ended up noshing on cold for a snack the next day.

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Mar. 29, 2004

Chef Brian Aragon wrote: "A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish." "Curry" is a generic term for a powder which is a combination of many spices. As such, it's use in this dish may be seen as essentially redundent. Look at a container of "curry" and you will see many of the spices he added.

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Reviewer:

MARCELD

Reviewed: Apr. 5, 2004

These potatoes were VERY tasty, but I only gave them 4 stars because I found them rather dry.

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Reviewer:

Islandgirl25

Reviewed: Nov. 30, 2004

Mine came out a little salty for my taste. I'll try cutting all the spices in half next time. Otherwise, very good!

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Reviewer:

Andy Fritz

Cooking Level: Intermediate

Home Town: Westminster, California, USA

Living In: Huntington Beach, California, USA

Reviewed: Jan. 4, 2005

Delicious! I have one suggestion. When I was in Nepal a year ago, I watched someone make this recipe, only minus the cilantro (a delicious variation!) and I think with some red pepper. To make the flavor go all the way through the potatoes, she simply fried cut raw potatoes with the spices, and at least 4 Tbls of oil, for about 5 minutes and then added water and then pressure cooked everything together. The flavor went all the way through the potatoes! I have done this with just a covered pot and let it cook longer. Glad this great dish is on the site!

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Reviewer:

missliss

Reviewed: Jan. 6, 2005

These were just ok. They were really pungent. I made Moroccan Chicken as the main dish, and when spooned over the potatoes it was really good. However, I probably will not make them again.

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Reviewer:

Lindsay Ingham

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Sacramento, California, USA

Reviewed: Jan. 15, 2006

We really enjoyed this recipe - my husband did in particular. I used pre-packaged diced potatoes with onions and made them in a snap. Great as a side dish with slow cooker pork.

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Reviewer:

sparrish

Cooking Level: Beginning

Living In: Grand Rapids, Michigan, USA

Reviewed: Sep. 3, 2006

These were a little bitter for my taste. I'd use less turmeric next time. But they were still pretty good.

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Reviewer:

MAMASUISSE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: Apr. 15, 2007

I made this dish last night and it was a huge hit! I also added liquid because I wanted more of a curry dish than a dry dish. I cut the potatoes first and then boiled them. I also used half of the turmeric powder. Once the potatoes were done, I drained them and added one bullion cube and 1 can of evaporated milk (could have also used a can of coconut milk but didn't have any) to them. Then mixed the spices with the dish and added salt to taste. I also loved the cilantro, it was a subtle yet great twist!

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Reviewer:

vane

Reviewed: Jun. 20, 2007

We just had this tonight and it was fabulous. I thought the 2 t of salt was a bit much, so I cut that down. Only problem is between the two of us, we ate almost the WHOLE thing in one sitting!

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