Chickpea-flour potatoes
They're kind of like potato pakoras? Crispy, flavorful, and overall delicious!
Chickpea-flour potatoes with a spicy mustard dip
Time: 1 hr | Difficulty: 3/5 | Recommendation: Weekday meal
These potatoes are so crispy and delicious! The chickpea flour adds a great crunch and nuttiness. You make the whole thing in a skillet, and they’re sort of fried but sort of not? It’s not the easiest thing in the world to make (you have to shake the skillet a lot, and there’s some dipping-hot-potatoes-in-flour involved) but I promise it’s worth it. I’m also including a recipe for a spicy mustard that goes great with these potatoes.
Ingredients/Tools:
Potatoes (Yukon golds work great)
Chickpea flour/besan
2 cloves garlic
Vegetable oil
Dijon mustard
Thai red chili paste
A pot
A dish towel
A skillet
Method:
Pre-heat the oven to 450°. Add about 3/4 inch of oil to a skillet. When the oven is hot, put the skillet in to heat up the oil.
Chop the potatoes into about 1/2 inch chunks, somewhat thin. Add them to a pot and cover with water, then set to a boil until they can be pierced with a fork. Drain when done.
Add some chickpea flour to a bowl. Tip the cooled potatoes onto a dish towel and dry them a bit. Then add them to the flour and coat them well.
Add the coated potatoes to the skillet with the hot oil (carefully), then put the whole thing back in.
Every 8 minutes or so, remove the skillet and give it all a good shake (very horizontally! Don’t be flipping hot oil vertically!)
Meanwhile, chop the garlic, and mix the sauce, which is just mustard and chili paste and a bit of water, until it’s at the consistency you want.
About a half hour later, the potatoes should be looking browned and crispy. Add in the garlic, plus some chili powder, salt, and pepper, mix it all a bit, and put it back in for about 3 minutes.
Remove the potatoes with a slotted metal spoon, drain onto a paper towel, and enjoy!