CRISPY SKIN TWICE FRIED BREAKFAST POTATOES

Happy New Month! We survived the 90days of January! Haha! It's February people, the month of love and red and food. I know you'd expect me to start with sweet dessert in red colors and what not, maybe that will come in layer, but for now let's begin this new month with something savory. To start us off, its this delicious breakfast potato recipe. Lately I have been craving fried foods, not sure why but I seem to want more of potatoes. I love that potatoes are always in season and you can literally have access to them in any shop. And since they are easy to cook and fast too, seems like the best option to pick at any given moment. Last year I made a delicious cumin turmeric potato dish and this time I wanted something simple but still tasty as well. For this potato recipe I opted to do a skin on potato dish. The potato skin is not only adding flavor but adding a touch of crunch that I love. So let's have some yummy breakfast potatoes, shall we?

INGREDIENTS

1kg Potatoes
1 Teaspoon Chili Flakes
2 Tablespoons Cilantro
2 Tablespoons Cornflour

METHOD

Wash the potatoes thoroughly but be careful not to scrub the skin off

Chop potatoes into cubes, place them on a clean kitchen towel and pat dry

Sprinkle generously with corn flour and rub it in making sure all potatoes are evenly coated. Corn flour will give the potatoes extra crispiness

Heat deep heavy pan with oil and once heated up, add the potatoes. Do not over crowd

Fry until the potatoes turn a very golden light. This is the first fry we want them just cooked a bit. Take the potatoes off the heat and place in clean bowl

Now time to fry the potatoes again. Return the half cooked potatoes into the reheated oil and fry until golden brown

The potatoes will become crunchy and crispy after this second fry. Garnish your breakfast potatoes with chili flakes and a bit of chopped cilantro

Serve with your favorite sauce

CRISPY SKIN TWICE FRIED BREAKFAST POTATOES

Recipe by Mulunga Alukwe

Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 3 Servings
Ingredients

• 1kg Potatoes
• 1 Teaspoon Chili Flakes
• 2 Tablespoons Cilantro
• 2 Tablespoons Cornflour

Cooking Directions

1. Wash the potatoes thoroughly but be careful not to scrub the skin off. Chop potatoes into cubes, place them on a clean kitchen towel and pat dry. Sprinkle generously with corn flour and rub it in making sure all potatoes are evenly coated. Corn flour will give the potatoes extra crispiness
2. Heat deep heavy pan with oil and once heated up, add the potatoes. Do not over crowd. Fry until the potatoes turn a very golden light. This is the first fry we want them just cooked a bit. Take the potatoes off the heat and place in clean bowl
3. Now time to fry the potatoes again. Return the half cooked potatoes into the reheated oil and fry until golden brown
4. The potatoes will become crunchy and crispy after this second fry. Garnish your breakfast potatoes with chili flakes and a bit of chopped cilantro. Serve with your favorite sauce