Potato bites make a great snack. We were won over by this exotic approach to the everyday potato that we found on the Yummly.com website. We loved the combination of earthy turmeric and zesty cayenne pepper that gives these moreish potato snacks a kick. The potato bites are excellent served with drinks, or to accompany a braai with a cooling cucumber­–yoghurt sauce.

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Potato Bites Recipe

Indian Spiced Potato Bites Recipe

Ingredients
625 g red-skinned potatoes (about 2 or 3 medium), scrubbed
1 teaspoon plus 1 1/2 to 2 cups canola oil
3/4 teaspoon panch phoron (a Bengali five-spice mix containing fenugreek, nigella seeds, black mustard seeds, fennel seeds and cumin seeds. If you can’t find it at your local spice shop, finely grind blend equal parts of all the seeds in a spice grinder or mortar and pestle)
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon plain flour
1 teaspoon fine salt, plus more as needed
Cucumber-Yoghurt Sauce for dipping (recipe below)

Directions

1. Heat the oven to 220°C and place a rack in the centre. Place the potatoes in an oven tray on the rack and bake for 35 to 40 minutes until easily pierced with a knife but still firm in the middle. (If you have 3 smaller potatoes, cook them for about 25 to 30 minutes.) 2. Meanwhile, heat 1 teaspoon of the oil in a small frying pan over medium heat. Add the panch phoron spice mix, turmeric and cayenne and cook for about 1 minute, stirring frequently, until the spices release their fragrance. Remove from the heat and set aside.
2. Meanwhile, heat 1 teaspoon of the oil in a small frying pan over medium heat. Add the panch phoron spice mix, turmeric and cayenne and cook for about 1 minute, stirring frequently, until the spices release their fragrance. Remove from the heat and set aside. 3. When the potatoes are cool enough to handle but still hot, remove the skins and grate the flesh on the large holes of a grater.
4. Transfer the potatoes to a large bowl, sprinkle in the flour, salt and cooled spice mix and stir gently until combined.
5. Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 3.5 cm long and 2 cm wide. Place on a baking sheet and repeat with the remaining potato mixture.
6. Line a second baking sheet with paper towels; set aside. Add enough of the remaining oil to a large frying pan to reach about 60 ml up the sides and heat until over a medium–high heat until the oil is hot (this takes about 5 minutes). Check to see if the oil is hot by submerging the tip of a potato bite in the oil – the oil should bubble vigorously.
7. Fry the bites in batches of 8 to 10 pieces (do not overcrowd the pan) for 2 to 3 minutes, turning once, until medium golden brown on both sides. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt. Serve with Cucumber–Yoghurt Sauce (recipe below).
8. To freeze, leave the fried bites to cool, then transfer to an airtight container or zip-lock bag. Arrange in a single layer and place in the freezer. To reheat, heat the oven to 200°C and place a rack in the middle. Evenly spread the potato bites in a single layer on a baking sheet and bake until hot, about 15 minutes.
9. Add the cooked sweet potatoes to the liquid, and stir to coat. Simmer for 3–5 minutes to combine the flavours.

Cucumber-Yoghurt Sauce Recipe

Ingredients

[custom_frame_right shadow=”on”]cucumber yoghurt sauce[/custom_frame_right] 1/2 medium English cucumber, peeled and grated on the large holes of a grater
1 cup full-fat Greek yoghurt
1 tablespoon finely chopped fresh coriander
1 tablespoon finely chopped fresh mint leaves
1 teaspoon freshly squeezed lemon juice
1 medium garlic clove, crushed
1/4 teaspoon ground cumin
Salt
Freshly ground black pepper
Water as needed, to thin the sauce

Directions:

1. Place the grated cucumber in a bowl and mix with a knife or fork until fine in texture but not totally mashed. Mound the cucumber in the centre of a clean tea towel, then twist the towel to squeeze out the moisture. Place the cucumber in a medium bowl.
2. Add the yoghurt, herbs, lemon juice, garlic and cumin, season with salt and pepper and mix well. Refrigerate for 1 hour or overnight to meld the flavours before serving. If the sauce is too thick, thin it with a few teaspoons of water until it reaches the desired consistency.

Acknowledgements & Photo credits

Original version of recipes at yummly.com – Potato Bites and Cucumber sauce.

  1. Potato bites photo courtesy of chow.com
  2. Cucumber yoghurt sauce photo courtesy of chow.com
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