The Beni Israel Jews of India lived mainly in Bombay, although many emigrated to Israel. These potatoes are traditional for Friday night dinner, served with Indian Stewed Chicken. Grape-seed oil is not traditional in India, but it is a light oil suitable for this kind of deep-frying, and is one of the most healthful of all the cooking oils. It is available in stores on the West Coast and natural foods stores in the rest of the country. If not available, substitute safflower oil.
- 3 pounds new potatoes of uniform size
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 cups safflower or grape-seed oil
- Scrape the potatoes to remove the skins. Bring a large saucepan of water to a boil over high heat.
- Add the turmeric and salt, and then the potatoes.
- Bring the water back to a boil and cook potatoes for 5 minutes.
- Drain and let potatoes dry on absorbent paper.
- Heat the oil in a deep 2-quart pan or flameproof casserole.
- Place potatoes in the oil and cook over high heat for 3 minutes.
- Reduce heat and continue cooking, lightly turning the potatoes to prevent sticking, until they start to wrinkle.
- Increase the heat again and cook, turning them so they cook evenly, until they are golden brown and soft, about 10 minutes.
- Drain the potatoes on absorbent paper and keep warm until ready to serve.
Calories: 613 kcal
Carbohydrates: 30 g
Protein: 3 g
Saturated Fat: 5 g
Sodium: 301 mg
Potassium: 719 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 3 IU
Vitamin C: 34 mg
Calcium: 21 mg
Iron: 1 mg