Ingredients:
4–6 servings
From Gil Marks’s Encyclopedia of Jewish Food 4–6 servings
2 pounds (about 22) small boiling potatoes of uniform size, peeled
1 teaspoon table salt or 2 teaspoons kosher salt
½ teaspoon ground turmeric
About 3 cups vegetable, safflower or peanut oil for frying
Preparations:
1) Place the potatoes in a large pot and add water to just cover. Add the salt and turmeric. Bring to a boil and parboil for 30 seconds. Drain. Let cool, then pat dry. Prick each potato once with the tines of a fork.
2) Place the potatoes in a karahi (Indian wok) or wide-bottomed pot and add enough oil to cover. Bring to a boil, without stirring, over medium-high heat, about 15 minutes.
3) Reduce the heat to low and simmer, shaking the pan occasionally, until the potatoes are crusty and lightly golden, about 1 hour. At this point, the potatoes can be removed from the heat and allowed to sit, in the oil, for up to 3 hours.
4) Shortly before serving, increase the heat to medium-high and fry until the crust is very hard and golden brown, about 10 minutes. Drain on paper towels. Serve warm.
To see the original source and author of this please go to this URL:
http://www.momentmag.com/talk-of-the-table-jan-feb-2013/
