Indian Home Fries with Peanuts
These sweet, spicy, and crunchy home fries can be made with a wide variety of potatoes (whatever you have in your pantry) for a fast & tasty weeknight meal.
Serves2
Prep10 minutes
Cook20 minutes
I dare you to find someone who openly admits that they don’t like home fries — or even potatoes, for that matter. And if they do admit it, I’m convinced they’re an alien! Now, getting back to Earth — we made these Indian Home Fries with Peanuts to accompany our Modern Shaboodani (pearl couscous with cumin, chiles, and peanuts) on Saturdays, but honestly these are so great on their own. They’re sweet, crunchy, spicy — everything you need in a well-balanced dish.
Plus, this recipe is perfect to make with a variety of potatoes. Don’t have sweet potatoes on hand? No worries — russets work just fine. And even fingerlings are a great choice! Clearly, I’m a potato enthusiast and don’t discriminate. Fun fact: I cooked up a version of this dish on Food Network’s Cooks vs. Cons in 2017 and I won! So, to answer your question, yes, this recipe is a showstopping, award-winning, sassy little independent thang!
Indian Home Fries Recipe
These sweet, spicy, and crunchy home fries can be made with a wide variety of potatoes (whatever you have in your pantry) for a fast & tasty weeknight meal.
Prep time 10 minutes
Cook time 20 minutes
Serves 2
Nutritional Info
Ingredients
- 1 pound
sweet potatoes (about 2 medium)
- 2
Indian green chilies, or 2 serrano or green arbol peppers
- 1/2
medium lemon
- 1/2 bunch
fresh cilantro
- 1 tablespoon
unrefined coconut oil or vegetable oil
- Heaping 1/4 teaspoon
cumin seeds
- 3 tablespoons
unsalted dry-roasted peanuts, divided
- 1 teaspoon
kosher salt
Instructions
Peel and cut 1 pound sweet potatoes crosswise into 1/8-inch thick slices. Halve 2 green chilies lengthwise. Cut 1/2 medium lemon into 4 wedges. Coarsely chop 1/2 bunch fresh cilantro leaves and tender stems until you have 1/4 cup.
Heat 1 tablespoon coconut or vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add heaping 1/4 teaspoon cumin seeds and cook until fragrant and starting to pop, 30 seconds to 1 minute.
Add the sweet potatoes, toss to coat with the cumin, and cook 1 minute. Add the chilies, 2 tablespoons of the peanuts, and half the cilantro, and toss to combine. Spread the potatoes out into an even layer and sprinkle with 1 teaspoon kosher salt.
Cook, tossing the potatoes every 5 minutes, until the potatoes are cooked through and charred in spots, about 15 minutes total.
Squeeze 1 lemon wedge over the potatoes, add the remaining cilantro, and toss to combine. Serve garnished with the remaining 1 tablespoon peanuts. Garnish with the remaining 1 tablespoon peanuts. Serve warm or at room temperature with the remaining lemon wedges.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Adapted from THE MODERN TIFFIN: On-the-Go Vegan Dishes with a Global Flair by Priyanka Naik. Copyright © 2021 Simon & Schuster, Inc. Reprinted by permission of Tiller Press, a Division of Simon & Schuster, Inc.