Ferrari potatoes | Bewitching Kitchen

If that title did not call your attention, nothing will. Brazilians might suspect the dish involves potatoes, since the word for them in Portuguese is “batata.” And they would be right. This recipe, aka Ferrari Potatoes, is enjoyed by Hindus on days they must fast. I would not mind fasting with a nice bowl of these in front of me…

FERRARI POTATOES
(adapted from this blog post)

12 oz small new potatoes, yellow and red cut in quarters
1/3 cup peanuts unsalted, raw
1/2 tsp cumin seeds
1/2 tsp black pepper, freshly ground
3 tablespoons canola oil
1 small Jalapeno pepper, very finely minced
1 piece of ginger, peeled and grated (about 1/2 inch in size)
3/4 teaspoon salt
fresh cilantro, chopped
juice of half a lemon

Coarsely grind the peanuts using a mini-food processor and set aside.

Heat the oil into a wide-bottomed frying pan on a medium heat. When it’s hot, add the cumin seeds and as soon as they start to pop and release a nice smell add the potatoes and ground black pepper. The idea is to cover the whole surface of the pan with the potatoes, so adjust the amount of potatoes accordingly.

Stir-fry the potatoes for around 12 minutes, until they start to brown. When they are getting tender, add the jalapenos, ginger, and salt. Continue to cook until the potatoes are golden brown. Transfer to a bowl, add the ground peanuts on top, the cilantro leaves, and finally sprinkle with the lemon juice, mixing it all gently.

ENJOY!

to print the recipe, click here

Comments: I never thought of adding peanuts (particularly ground!) to a potato dish, but it turned out pretty awesome. This is a recipe full of flavor, perfect to go along a roast chicken, although that would compromise the fasting aspect even further. I will not hold it against you, in fact… that’s exactly how we enjoyed it, with a very juicy clay-pot roast chicken, which will be on the blog soon.

As I mentioned in the recipe, you’ll need to have the potatoes in a single layer so that they all brown nicely in the end. Depending on the size of your skillet, you can add a few more potatoes than I did. No need to adjust the other components, though. It is all going to have a very happy ending.

The peanuts end up looking like sesame seeds, and I bet those would work very well also, so in case you have peanut allergies, go for toasted sesame seeds when you serve it.