Hena’s Finger Potatoes

  • Yield: 8 servings

Delicious potatoes, which make a marvelous marriage with any kind of barbecued meat or fried chicken, are just as wonderful by themselves.


4teaspoons oil, divided
1/4cup raw cashews, broken into large pieces
1/4cup raisins
2pounds all-purpose potatoes, peeled and cut into 1/2-inch thick fries
2teaspoons hot pepper flakes or to taste
1teaspoon cumin powder
2teaspoons salt or to taste
1teaspoon mango powder, optional
2tablespoons sesame seeds, toasted


  1.  In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat. Sauté cashews and raisins until cashews are golden and raisins are plump, about 2 minutes. Remove with slotted spoon and set aside.
  2. In the same skillet, heat remaining oil. Stir-fry potatoes to coat with oil. Spread in a single layer and cover. Cook over medium heat, without stirring, for 5 to 7 minutes. Stir and spread into single layer again. Cover and continue to cook, adjusting heat to brown potatoes without burning, for 6 to 8 minutes longer. There should be a golden crust on most potatoes when done.
  3. Sprinkle with hot pepper flakes, cumin, salt and mango powder, if using. Add reserved cashews and raisins and sesame seeds. Toss well and adjust seasonings. Serve as a side dish or as finger food.

Excerpted from Easy Indian Cooking, 2nd Ed. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission