See Also: Smashed-fried potatoes(recipes)
Smashed Potatoes(recipes)
Pan-fried new potatoes(recipes)
Cottage Fried Potatoes(recipes)
Chilli fried duck with pear chutney and sauteed potatoes(recipes)
Pan-fried turbot with wild mushrooms, mashed potatoes and cream sauce(recipes)
Roast saddle and slowly braised shoulder of spring lamb with fried new potatoes, Norfolk asparagus and young carrots(recipes)
coquilla nut(dictionary)
Deep-fried Brie with stir-fried broccoli(recipes)
smashed(dictionary)

coquilla nut (iou) and Smashed-fried potatoes (recipes)


coquilla nut (iou)



coquilla nut noun phr. M19.
[App. Spanish or Portuguese dim. of coca shell from Old Spanish: see COQUINA.]
The nut of the Brazilian palm tree Attalea funifera, the hard shell of which is used by turners.

Smashed-fried potatoes (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



vegetable oil, for frying600g/1lb 5oz small to medium-sized red-skinned potatoes, peeled, halved lengthwise salt, to taste½ tsp dried mango powder (often sold as amchoor), available from Asian grocers¼-½ tsp red chilli powder, or to taste½ tsp ground coriander



Method



1. Heat a couple of inches of vegetable oil in a wide saucepan or wok. 2. Add the potatoes and fry over a medium heat, turning occasionally, until they are just soft in the centre when tested with the point of a sharp knife. This should take about 10-15 minutes. They should be fairly pale in colour. 3. Remove the potatoes from the oil and drain on kitchen paper for five minutes. Once cool enough to handle, using the palm of your hand, gently flatten the potatoes as much as possible without them losing their shape.4. Before serving, reheat the oil. Add the potatoes to the hot oil and fry over a low-medium heat for about 5-6 minutes, until the potatoes are golden and crisp. 5. Drain the potatoes, then sprinkle over the salt and spices and serve.