Recipe Archives->Vegetables->Garlic Potatoes 03

New Potatoes And Garlic Scapes
                                                                                
1 pound tiny new potatoes, washed and unpeeled
1 teaspoon salt
1/2 pound garlic scapes, tops trimmed and cut into pieces 1 1/2? long
2 tablespoons canola oil
2 tablespoons ghee or butter
1 cup thinly sliced red onion
1 1/2 tablespoons panch phoron
1 teaspoon or to taste Indian chili flakes
salt to taste
chopped cilantro for garnish, optional

Put the potatoes in a large pot of cold water and add salt. Bring
to a boil and cook until the potatoes are just tender and easily
pierced with a fork, but when you try to shake the potato off the
tines, it sticks and doesn't move.

Turn off heat on the pot and add garlic scape pieces. Allow to sit
with the potatoes in the hot water for about a minute, or until the
color of the scapes deepens to a brilliant emerald hue.

Drain the vegetables and let the potatoes cool until you can easily
handle them.  While the potatoes cool, heat canola oil and ghee or
butter in a heavy-bottomed skillet. Add onion and cook, stirring
until they turn lightly golden brown on the edges.

While the onions cook, cut each potato in half.

Add the potatoes and garlic scapes to the pan and cook, stirring
until the onions turn almost completely brown and the potatoes brown
along the cut sides and edges. Add the panch phoron and chili and
cook, stirring until the mustard seeds pop and the chilies tint the
cooking oil a pale orange red color.

Add salt to taste, and remove from heat. Sprinkle with cilantro
leaves if you want and serve either hot or at room temperature with
other Indian dishes or on its own as a light entree.

Printable version: garlic-potatoes03.txt.