Somali-style Spiced Potato Fry

Ingredients

In this Somali adaptation of Bratkartoffeln, we infuse the dish with traditional Somali spices to give it a unique flavor profile. The original German version typically uses simple seasonings like salt and pepper, while the Somali-style Spiced Potato Fry incorporates cumin, coriander, and turmeric to add a warm and aromatic twist. We alse have the original recipe for Bratkartoffeln, so you can check it out.

• 4 large potatoes, peeled and cubed (800g) 4 large potatoes, peeled and cubed (800g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Boil the cubed potatoes in salted water until tender. Drain and set aside.
2. 2.
   In a large frying pan, heat the vegetable oil over medium heat.
3. 3.
   Add the boiled potatoes to the pan and spread them out in a single layer.
4. 4.
   Sprinkle the cumin, coriander, turmeric, paprika, salt, and black pepper over the potatoes.
5. 5.
   Cook the potatoes for about 10-12 minutes, flipping occasionally, until they are golden and crispy.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to cube the potatoes evenly to ensure even cooking.
• Cumin, coriander, and turmeric — Toasting the spices in a dry pan before adding them to the dish will enhance their flavors.

Tips & Tricks

• For extra crispiness, parboil the potatoes the day before and refrigerate them overnight before frying.
• Add a squeeze of fresh lemon juice before serving to enhance the flavors.
• Customize the spice level by adjusting the amount of paprika and black pepper.

Serving advice

Serve Somali-style Spiced Potato Fry as a main dish accompanied by a fresh salad or as a side dish alongside grilled meats or fish. It pairs well with a dollop of tangy yogurt or a squeeze of lemon juice.

Presentation advice

Arrange the golden and crispy potatoes on a platter, garnish with fresh cilantro, and serve with a sprinkle of paprika for an eye-catching presentation.