Russians love eating potatoes and in our house we love fried potatoes even more, especially when our mom makes them. Several tricks when making this recipe are to cut the potatoes into small pieces, to use the correct spices, and to make sure not to overcook the potatoes.
Here is a typical Russian staple using Middle Eastern spices:
Ingredients (makes 3-4 portions)
4 medium sized potatoes, peeled
Canola or vegetable oil
1/2 teaspoon salt
2 teaspoons turmeric (be careful, it stains)
2 teaspoons cumin
1/2-2 teaspoons pepper
Cut each potato in half length-wise. Cut each piece along the previous line into several concentric circles, about 3 or 4 in number. Then cut each piece in half length-wise again.
Once the pieces are cut, start cutting potatoes into strips across. They should be this small when they are completely cut:
Once potatoes are cut, warm up a frying pan with 2-3 tablespoons of oil. Add more oil if needed when frying, one spoon at a time in order to not burn the potatoes. Fry on medium heat for about 10 minutes.
Add all of the spices. Mix well so that the spices mix in evenly. Continue mixing the potatoes every minute to prevent them from burning.
Once the potatoes are crispy to the taste, pour them in a bowl over paper towels to drain any excess oil. Serve immediately.
~A & R