Leftovers - Indian Style Potatoes with Flavoured Yoghurt

You've got to get the green in there!

  Let's take this by the horns and make this clear because I'll tell you now: I hate wasting stuff. It's so unnecessary at home but if you've ever worked in a professional kitchen of any kind then you'll know it happens sometimes on disgustingly large scale. Often on a professional basis, there is no way around it and you have to get over it quickly but in the confines of your own kitchen, there is a use for almost everything and leftover jacket spuds are no exception. In this post I will show you how to not only stop you from binning them but how to turn them into a super delicious dish that tastes and looks as if it was cooked straight from a recipe book in the first place.

 Potatoes are great to work with when it comes to big flavours as they suck up all the spices and stuff really well so the tastes you can get are amazing. It's up to you how spicy you want them as you are the boss in the kitchen so go for it!

 Time: 10 mins

 Serves: 4-6

 RECIPE:

What shall we do with these then?

 1) Heat a good glug of oil in a heavy base pan with a few mustard seeds. Cube the jacket potato halves and sprinkle them with a teaspoon of fenugreek, paprika, cayenne pepper, tikka spice and a pinch of tumeric. (If you are looking for a bit of a ba-boom then by all means add a chilli finely chopped with the seeds left in.) In a pestle grind up a teaspoon of cumin seeds and sprinkle that in the hot oil with three to four halved garlic cloves with the 'skins' still on. Add the potatoes and toss with a genorous sprinkle of salt. 

Sprinkle from a height, people, from a height.

 2) Take a lemon and roll it a little on your board before cutting it in half. Taking care not to let the pips fall in, squeeze the juice of one half in with the spuds and toss. Tossing is all the wrist. (Practice with oats for a bit.) If you've done it then you're away. Add some more oil and let the spuds really get a bit of a crisp edge to them and then you are done. Sprinkle with some freshly chopped coriander and serve.

A pestle and mortar is a
must for your kitchen.

And voila! Utilisation of surplus
materials to the extreme.

 Now, I would eat this with a flavoured yoghurt of some kind. Take a pot of Yeo Valley or Greek yoghurt for instance and blend it with some mango and a pinch of cumin, cucumber and mint or even passion fruit, spinach, watermelon, you name it. Listen, guys, there are no rules. Experiment! Get in that kitchen and mix it up, whatever it is. Leave a comment!

Seasoned with Inquisitiveness,

Jacob

"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly