Best Dosa Potatoes With Lime And Ketchup Recipes

DOSA POTATOES WITH LIME AND KETCHUP

Dosa Potatoes with Lime and Ketchup image

Masala dosas -- large, thin, savory crepes typical of South Indian cuisine -- are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, "Why not make just the best part of the dosa?" Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup -- the former to cut through the richness of the potatoes, the latter because . . . potatoes and ketchup, of course!

Provided by Priya Krishna

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 large russet potatoes, boiled and cooled
2 tablespoons olive oil
1 tablespoon black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 small yellow onion, sliced into thin strips
1 teaspoon kosher salt
3 dried red chiles
1/4 teaspoon red chile powder
Lime wedges, for serving
Ketchup, for serving

Steps:

Using your hands, break the potatoes into 1/2-inch pieces and set aside.
In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
Serve the potatoes with lots of lime wedges and ketchup to go on top.

DOSA POTATOES WITH LIME AND KETCHUP

Dosa Potatoes With Lime and Ketchup image

Masala dosas - large, thin, savory crepes typical of South Indian cuisine - are one of the author's favorite foods, all because of the spicy, comforting, semi-mashed potato filling.

Provided by Adapted from

Yield 4

Number Of Ingredients 13

Ingredients

2 large russet potatoes (about 1 pound total)
2 tablespoons extra-virgin olive oil
1 tablespoon black mustard seeds
10 fresh curry leaves (see headnote)
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional)
1 small yellow onion, thinly sliced
1 teaspoon kosher salt
3 dried red chiles
1/4 teaspoon red chile powder
1/4 cup water
Lime wedges, for serving
Ketchup, for serving

Steps:

1 Place the potatoes in a small pot and add enough water to fully submerge them
2 Bring to a boil over high heat, then reduce the heat to medium and cook for 30 to 35 minutes, until the potatoes can be easily pierced with a fork
3 Drain, rinse with cold water and let cool for 10 minutes
4 Once the potatoes are cool enough to handle, use your hands to break them into 1/2-inch pieces
5 Heat the oil until shimmering in a large skillet over medium-high heat
6 Add the black mustard seeds; as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat
7 Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering)
8 The leaves should immediately crisp in the residual heat
9 Add the turmeric, asafetida, if using, and the onion
10 Return the pan to medium-high heat, and cook, stirring, 2 to 3 minutes until the onion starts to become translucent
11 Add the cooled potato pieces, salt, red chiles and chile powder, followed by the water
12 Cover and cook 4 to 5 minutes, until the potatoes are soft and slightly mushy but still retain some of their shape
13 Serve right away, with lime wedges and ketchup

Nutrition Facts : Calories 230 calories, Fat 8 g, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g

CRISPY SMASHED POTATOES WITH LIME-INFUSED OIL

Crispy Smashed Potatoes with Lime-Infused Oil image

The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.

Provided by Kardea Brown

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup good-quality olive oil
1 cup packed fresh parsley, oregano and rosemary leaves
Juice of 1 lime
2 pounds petite potatoes
Kosher salt and freshly ground black pepper
Lime wedges and fresh herbs for garnish, optional

Steps:

Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
Preheat the oven to 450 degrees F.
Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.