Freely inspired by my mother who makes them this way... I have always eaten them as a child, so what a surprise when I saw them on the menu in every restaurant during my trip to India! It may seem strange, but try it, it's delicious; they are also welcome on brunch tables.
Peel and cut the potatoes into large cubes.
Sauté the caraway seeds in oil until they are golden and slightly pop. They release a delicious aroma.
Add the potatoes and be sure not to stir too quickly so they can brown nicely. Then stir them occasionally until fully cooked.
Finally, remove them and season to your taste.
0 servings
4
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