These potato hearts are pan fried. Made these as starter for girls who came home to practice for the Mehendi dance.
Ingredients
6 Large Potatoes
1/4 Cup Olive oil
1 Teaspoon Salt
1 Teaspoon freshly ground pepper
1 Teaspoon Mixed Herbs
½ Teaspoon Paprika powder
Juice of Half a Lemon
Method
Fill a pot with about 2 liters of water, add a tablespoon salt, bring to boil, then reduce heat to gentle simmer.
Ingredients
6 Large Potatoes
1/4 Cup Olive oil
1 Teaspoon Salt
1 Teaspoon freshly ground pepper
1 Teaspoon Mixed Herbs
½ Teaspoon Paprika powder
Juice of Half a Lemon
Method
In the meantime peel potatoes, slice them, into 1/4 inch thick slices, then take a small metal cookie cutter and cut into hearts, and keep aside.
Cut out as many hearts as you can.
Cook potatoes in simmering water for just 2 minutes, drain potatoes and let them cool slightly and coat them in oil.
Combine all the ingredients for the marinade, coat the potatoes, let it sit for 10 minutes.
Then heat a non stick pan and pan fry them till golden on both sides.
Serve hot. These are really yum and do not require any dipping sauce. Potato Hearts will vanish as they are being served, be sure of that.
Labels: Foodie Extravaganza Party, Potato, Potato Hearts, Starters, Side Dish, Pan Fried, Vegan, Gluten free
Cook potatoes in simmering water for just 2 minutes, drain potatoes and let them cool slightly and coat them in oil.
Combine all the ingredients for the marinade, coat the potatoes, let it sit for 10 minutes.
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
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